If you’re anything like me, you know the moment you spot Oreo cupcakes on a dessert table, they’re the first thing you reach for. There’s just something magical about the combo of deep, fudgy chocolate and that classic cookies-and-cream crunch, it brings out the kid in all of us.
These Cupcakes Oreo are everything I love in a dessert: moist, rich chocolate cake, topped with a dreamy swirl of Oreo frosting that’s loaded with real cookie bits.
No shortcuts, no box mixes, just easy, reliable ingredients and full-on flavor.
Whether you’re baking for a birthday, a casual weekend treat, or just to spoil yourself (which I fully support), these are the cookie and cream cupcakes you’ll want on repeat.
I’ve tested and tweaked every part of this recipe to make sure it’s beginner-friendly but bakery-worthy. So even if you’ve never made cupcakes from scratch before, don’t worry, I’ll Walk you through every step.
Main Ingredients
- All-Purpose Flour – The base for light, fluffy cupcakes that hold everything together.
- Dutch-Processed Cocoa Powder – Gives that rich, deep chocolate flavor we crave.
- Sour Cream – Maintains the cupcakes’ soft, luscious texture, with a subtle tartness that cuts through the sweetness.
- Vegetable Oil – Adds softness and moisture, keeping the cupcakes fresh longer.
- Eggs – Bind everything together and help the cupcakes rise perfectly.
- Oreo Cookies – The star! Crushed into the frosting and sprinkled on top for that irresistible cookies-and-cream flavor.
How to Make Oreo Cupcakes
Step 1: Get Your Oven Ready & Prep the Cupcake Tray
Set your oven to 160ºC/320ºF (for standard ovens) and prepare a 12-cup muffin tray with cupcake liners. You’re just one step away from turning your kitchen into a cupcake factory!
Step 2: Boil Some Water
Measure 120g of water and let it come to a full, bubbling boil. Once heated, allow it to cool slightly before use.
We’ll use this in the batter to add a smooth, rich texture, it’s like a little secret ingredient that makes everything come together!
Step 3: Combine Your Dry Ingredients
In a roomy bowl, whisk together the sugar, Dutch-processed cocoa, flour, instant espresso, baking powder, baking soda, and a small pinch of salt.
This is the foundation of your rich chocolate flavor, so give it a good stir to make sure everything is evenly mixed.
Step 4: Mix the Wet Ingredients
Now, in another bowl, add the sour cream, vegetable oil, eggs, and vanilla extract. Pour in that slightly cooled boiled water and gently whisk everything together. Be careful not to overmix, we want to keep it smooth and creamy, not overworked.
Step 5: Combine Wet and Dry Ingredients
With a steady pour, add the wet ingredients to the dry, gently mixing to form a cohesive batter. The goal is to keep the batter smooth and lump-free, no rush, just take your time and enjoy the process.
Step 6: Fill Your Cupcake Liners
Divide the batter evenly among the liners, filling each one to about two-thirds capacity for perfect baking. The cupcakes will rise beautifully in the oven, so don’t worry about getting it perfect, just spread the batter evenly.
Step 7: Bake to Perfection
Place your tray in the oven and bake for 20-23 minutes. The cupcakes are ready when a toothpick slides out of the center without any batter stuck to it.
Let the cupcakes sit in the pan for about 5 minutes, then lift them out gently and set aside to cool fully. This gives them time to set and be ready for the next step!
Step 8: Whip Up the Oreo Buttercream
While your cupcakes are cooling, let’s get to that irresistible Oreo buttercream! Crush 6 Oreo cookies into a fine powder—either blend them in a food processor or seal them in a ziplock bag and gently roll them out with a pin.
Beat 200g of butter with a stand or hand mixer at medium-high speed for about 3 minutes, until it reaches a creamy, fluffy consistency. Scrape the bowl, and mix for another 3 minutes to get that airy texture we want.
Step 9: Add the Powdered Sugar & Vanilla
Slowly add 300g powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons milk in two parts, mixing on low speed after each addition.
Once it’s all combined, scrape down the sides of the bowl and mix for a couple more minutes to make sure everything is smooth and creamy.
Step 10: Add the Oreo Crumbs
Finally, toss those Oreo crumbs into the buttercream and give it a quick mix to incorporate. This is where all the magic happens, those Oreo bits will make the frosting extra special, with every bite bringing that cookies-and-cream goodness!
Step 11: Frost and Decorate
The best part, decorating! Scoop your Oreo buttercream into a piping bag with a round tip (like a Wilton 1A) and pipe generous swirls on top of each cupcake. Top it off with a full Oreo cookie and savor the sweet reward.
3 Mistakes to Avoid When Making Oreo Cupcakes
#1- Don’t Overmix the Batter
It’s tempting to stir like crazy, but mixing the batter too much can lead to dense cupcakes.
Blend the wet and dry ingredients gently until unified, then resist the urge to keep mixing. It’s the secret to keeping your cupcakes delightfully light and airy.
#2- Underbaking or Overbaking the Cupcakes
Cupcakes can go from perfect to dry in the blink of an eye. Around the 20-minute mark, poke a toothpick into the middle.
Once it emerges clean, go ahead and take them out. If you’re not sure, it’s safer to check a minute early than to leave it too late!
#3- Overloading the Cupcake Liners
It’s tempting to fill the cupcake liners all the way to the top, but don’t! The batter will rise, and if you overfill, you risk having them spill over, making a mess in the oven.
For ideal dome-shaped cupcakes, fill each liner to about two-thirds capacity.
Best Storing Tips for these Oreo Cupcakes
Room Temp (Up to 2 Days): Store frosted cupcakes in an airtight container at room temperature. They’ll stay soft and fresh, perfect for enjoying within a couple of days.
Refrigerate (Up to 5 Days): If you’re storing them longer, keep them in the fridge. Just let them warm up before frosting to help the frosting stick better.
Freeze (for up to 3 months): Freeze the unfrosted cupcakes on a tray for about an hour, then wrap them individually and keep in a freezer-safe bag. Thaw them before frosting and they’ll taste just like fresh!
More Cupcake Treats
The Best Oreo Cupcakes You’ll Ever Taste
If you’re anything like me, you know the moment you spot Oreo cupcakes on a dessert table, they're the first thing you reach for. There’s just something magical about the combo of deep, fudgy chocolate and that classic cookies-and-cream crunch, it brings out the kid in all of us.
Ingredients
Cupcakes
- 200 g granulated sugar
- 160 g all-purpose flour
- 50 g Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream at room temperature
- 75 g vegetable oil
- 2 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 120 g boiling water
Creamy Oreo Frosting
- 200 g unsalted butter slightly cool
- 300 g powdered sugar sifted for smoothness
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk at room temp
- 6 Oreo cookies crushed
- 12 whole Oreos for topping
Instructions
- Set your oven to 160ºC/320ºF (for standard ovens) and place cupcake liners into a 12-cup muffin tray. It’s almost time to start baking these delicious treats!
- Boil 120g of water, then set it aside to cool just a bit. We’ll add this to the batter to give the cupcakes a smooth and rich texture.
- Mix the sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt in a large bowl using a whisk. This mixture will form the base of your perfectly chocolatey cupcakes.
- Next, blend the sour cream, vegetable oil, eggs, and vanilla extract in a separate bowl. Stir in the cooled water and whisk everything together gently. Ensuring the ingredients are just combined, without overdoing it.
- Add the wet ingredients to the dry ingredients in small increments, stirring softly to achieve a smooth batter. Take your time and enjoy the process.
- Distribute the batter evenly into the cupcake liners, making sure each is filled two-thirds of the way for the ideal rise. Don’t stress about perfection, the cupcakes will rise beautifully on their own.
- Put the muffins in the oven for 20 to 23 minutes, keeping an eye on the rise of the tops. Once done, insert a toothpick to confirm they’re ready.
- Let the cupcakes sit in the tray for 5 minutes once out of the oven, then remove and set them aside to cool fully.
- While the cupcakes cool, make the Oreo buttercream. Grind 6 Oreos into a fine crumb using either a food processor or the classic rolling pin method.
- Beat 200g of butter on medium-high-speed using a stand or hand mixer for 3 minutes, until it becomes soft and creamy. After scraping the bowl, mix for another 3 minutes to achieve a perfectly aerated butter.
- Add 300g powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons milk in two parts, mixing on low speed between each addition. Once everything is mixed, scrape the sides of the bowl and continue blending until the mixture is smooth and creamy.
- Blend the crushed Oreo crumbs into the buttercream, mixing just enough to combine. This will give your frosting that delicious cookies-and-cream taste.
- Fill a piping bag with the Oreo buttercream, using a round tip (like Wilton 1A), and pipe onto each cupcake after they’ve cooled. Add a whole Oreo on top and indulge!
Notes
- Be sure to measure the ingredients correctly! Too much cocoa can make the cupcakes dry, and not enough flour can make them too crumbly.
- Give your buttercream time to set. It’ll be easier to pipe if it’s chilled for a few minutes before using.
