Oreo Cupcakes

Introduction

These Oreo cupcakes transform the classic cookie into a decadent, shareable dessert. You get a moist cake studded with cookie pieces, a surprise whole Oreo in the base, and a rich buttercream that’s packed with even more Oreo flavor. They’re perfect for parties, bake sales, or when you simply need a chocolatey treat.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Place one whole Oreo cookie at the bottom of each cupcake liner. Set the tin aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the 1/3 cup of unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Gently fold the 8 crushed Oreos into the cupcake batter.
Divide the batter evenly among the prepared liners, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the cake part (avoiding the bottom cookie) comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting: Beat the 1/2 cup of unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and fluffy.
Fold the 3-4 finely crushed (pulsed) Oreos into the buttercream until evenly distributed.
Frost the completely cooled cupcakes using a piping bag or a knife. Optionally, garnish with additional Oreo crumbs or a mini cookie.

Variations

Cookie Dough Center: Press a small ball of edible cookie dough into the center of each cupcake before baking for a gooey surprise.
Cream-Filled Frosting: Use a piping tip to inject a small amount of the Oreo buttercream into the center of the baked and cooled cupcakes.
Mocha Twist: Add 1-2 teaspoons of instant espresso powder to the cupcake batter along with the dry ingredients for a mocha flavor.
Mini Cupcakes: Bake as mini cupcakes for bite-sized treats; reduce the baking time to 10-12 minutes.

Tips for Success

Ensure your butter and eggs are at room temperature for a smoother batter and fluffier frosting.
For the crushed Oreos in the batter, leave some small chunks for texture; for the frosting, pulse them into a fine crumb for easier piping.
Let the cupcakes cool completely before frosting, or the buttercream will melt and slide off.

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. For best texture, let them come to room temperature before serving. These cupcakes are best enjoyed fresh and are not typically reheated.

FAQ

Can I use salted butter?

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

Why is there a whole Oreo at the bottom?

It creates a delicious, soft cookie base that adds extra Oreo flavor and a fun textural surprise.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes 1 day in advance. Store them unfrosted in an airtight container and frost the day you plan to serve them.

My frosting is too thick/too thin. How can I fix it?

If it’s too thick, add milk 1 teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time until desired consistency is reached.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze well for up to 3 months. Thaw overnight in the refrigerator and frost before serving. Frosted cupcakes can also be frozen, but the frosting texture may change slightly upon thawing.

What’s the best way to crush the Oreos?

Place them in a sealed plastic bag and crush with a rolling pin, or pulse them in a food processor for more uniform crumbs.