Oreo Cupcakes

Introduction

These Oreo cupcakes are a celebration in a liner, combining a tender cake, a hidden whole cookie surprise, and a rich frosting packed with even more cookie crunch. You get that iconic chocolate and cream flavor in every single bite, making them an instant hit for any occasion. They’re surprisingly simple to make but deliver a seriously impressive result.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/3 cup unsalted butter
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup milk
• a pinch of salt
• 1 tsp vanilla extract
• 8 Oreos (crushed)
• 12 Oreos (whole, for the bottom of the cupcake liners)
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 3 Oreos (3-4 Oreos, crushed – pulsed in a food processor)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each liner.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat 1/3 cup of softened unsalted butter and the granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until fully combined.
4. Gently fold the 8 crushed Oreos into the cupcake batter until evenly distributed.
5. Divide the batter evenly among the prepared liners, spooning it over the whole Oreo cookies. Fill each liner about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the cake portion (avoid hitting the bottom cookie) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. For the frosting: Beat 1/2 cup of softened unsalted butter until creamy. Gradually beat in the powdered sugar until smooth and fluffy. Gently fold in the finely crushed Oreos from the food processor.
8. Once cupcakes are completely cool, frost them as desired. For decoration, you can sprinkle with additional Oreo crumbs or top with a mini Oreo cookie half.

Variations

• Filling Twist: Before baking, press a whole Oreo into the center of the batter in each cup instead of placing it at the very bottom for a gooey, centered cookie.
• Frosting Swirl: Use a large piping tip to create a tall, elegant swirl of frosting, mimicking the shape of an ice cream cone.
• Dipped & Drizzled: After frosting, dip the top of each cupcake lightly in melted chocolate or white chocolate for a glossy finish.
• Mini Cupcakes: Use a mini muffin tin and mini Oreos to make bite-sized treats, adjusting the bake time to about 10-12 minutes.

Tips for Success

• Ensure all butter and eggs are at room temperature for the smoothest batter and creamiest frosting.
• Crush the Oreos for the batter into small chunks, but pulse the ones for the frosting into a very fine crumb for the best texture in each component.
• Let the cupcakes cool completely on a wire rack before frosting to prevent the buttercream from melting.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. These cupcakes are best served at room temperature, so simply take them out of the fridge 30 minutes before serving.

FAQ

Can I use salted butter?

Yes, but omit the “pinch of salt” from the cupcake batter to avoid over-salting.

Why is my frosting gritty?

This is likely from the Oreo cream filling in the crushed cookies. For ultra-smooth frosting, scrape the cream filling off the Oreos before crushing them for the frosting, or use only the cookie wafers.

Can I make these ahead of time?

Absolutely. You can bake the cupcakes (without frosting) 1-2 days in advance. Store them in an airtight container and frost them the day you plan to serve them.

My cupcake liners are peeling. How can I prevent this?

This can happen from the moisture in the Oreo at the bottom. Ensure the cupcakes are completely cool before removing them from the pan, and use high-quality liners.

Can I freeze these cupcakes?

Yes, unfrosted cupcakes freeze very well for up to 3 months. Wrap them tightly and thaw at room temperature before frosting and serving.

What’s the best way to crush the Oreos?

For the batter, place them in a sealed plastic bag and crush with a rolling pin. For the fine crumbs in the frosting, a food processor or blender works best.