Oreo Cupcakes

Introduction

These Oreo Cupcakes are a dream come true for cookie lovers, featuring a whole Oreo surprise at the base, a tender vanilla cake studded with cookie crumbles, and a rich Oreo-flecked buttercream. You’ll get a perfect, nostalgic treat that’s as fun to make as it is to eat.

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). Line a 12-cup muffin tin with paper liners. Place 1 whole Oreo at the bottom of each liner.
In a medium bowl, whisk together the 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Set aside.
In a large bowl, beat the 1/3 cup unsalted butter and 1/2 cup granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the 1 egg and 1 tsp vanilla extract until well combined.
Alternately add the dry flour mixture and the 1/4 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold the 8 crushed Oreos into the batter until evenly distributed.
Divide the batter evenly among the prepared liners, filling each about 2/3 full over the whole cookie.
Bake for 20-25 minutes, or until a toothpick inserted into the cake part comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, make the frosting. Beat the 1/2 cup unsalted butter until smooth and creamy. Gradually add the 1 cup powdered sugar, beating on low speed until combined, then increase speed and beat until fluffy, about 2-3 minutes.
Fold the 3 Oreos (crushed) into the buttercream until fully incorporated.
Once cupcakes are completely cool, frost them using a piping bag or a spatula. For an extra touch, you can garnish with additional Oreo crumbs.

Variations

Mini Cupcakes: Use a mini muffin tin and mini Oreos for bite-sized treats. Adjust baking time to 10-12 minutes.
Cookie Butter Swirl: Create a chocolatey swirl by adding a spoonful of melted chocolate to the frosting before piping.
Filled Cupcakes: Use a piping tip to inject a small amount of the Oreo buttercream into the center of each cooled cupcake before frosting the top.
Ice Cream Sundae Style: Serve cupcakes slightly warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Tips for Success

Ensure your butter and egg are at room temperature for a smoother, more cohesive batter and frosting.
When crushing Oreos for the batter, leave some small chunks for added texture. For the frosting, process them to a fine crumb for a smoother piping experience.
Don’t overmix the batter once you add the flour; mix until just combined to keep the cupcakes tender.
To easily fill cupcake liners, use a large cookie scoop or an ice cream scoop for even portioning.

Storage & Reheating

FAQ

Can I use salted butter?

Yes, you can substitute salted butter. Simply omit the “pinch of salt” listed in the batter ingredients to balance the flavor.

Why is there a whole Oreo at the bottom?

It creates a delicious, firm cookie base that soaks up a little moisture from the cake, becoming soft and fudgy—a delightful surprise!

My buttercream seems too soft. What can I do?

Ensure your butter was just softened, not melted. If it’s too soft, chill the frosting in the refrigerator for 10-15 minutes, then re-whip before using.

Can I make the cupcakes ahead of time?

Absolutely. Bake the cupcakes (unfrosted) a day in advance. Store them airtight at room temperature, then frost the day you plan to serve.

Can I use a different type of milk?

Yes, any milk you have on hand—whole, 2%, or even a non-dairy alternative like almond or oat milk—will work fine in this recipe.

How do I get fine Oreo crumbs for the frosting?

The easiest method is to pulse the Oreos in a food processor. You can also place them in a sturdy zip-top bag and crush them finely with a rolling pin.