Step-by-step photo tutorial for making Oreo cupcakes, turning plain cupcakes into extraordinary with each Oreo flavored bite, topped with chocolate buttercream frosting!
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There is nothing plain about these cupcakes, they are homemade vanilla-flavored cupcakes mixed with the right amount of chocolate cookie crumbles! Follow our easy Oreo Cupcake recipe that will make any Oreo fan’s dream come true! Once baked, top them with our favorite chocolate buttercream recipe for a sweet chocolate cupcake treat.
Why You’ll Love This Recipe
The added Oreo flavor makes cupcakes fancy, without being complicated! Oreo Cupcakes are delicious, with just the right vanilla and chocolate flavor! They are perfect to serve at parties where guests are sure to enjoy them.
Pro Tips for this Recipe
To make this recipe just right, I recommend using a flour Sifter to make your batter and frosting not lumpy and use an Ice Cream Scoop with Trigger Release to scoop the batter into the cupcake pan to make evenly sized cupcakes–just like the pros! This style is my favorite –> Ice Cream Scoops.
Substitutions and Variations
Short on time? Grab a box cake mix, add the Oreos, and follow the rest of the baking directions.
Is Gluten an issue? Oreo brand makes Gluten Free Oreos! Use these with other gluten-free ingredients.
Is Dairy an issue? We love using Coconut Whipping Cream in our recipes. Family members without allergies love it too! (Be sure to adjust any other dairy ingredients as needed)
How to Make Oreo Pieces, the Easy Way
Place whole Oreo cookies in a plastic bag. You can use large or mini Oreo cookies. Squeeze the air out of the bag and use a rolling pin to break the Oreos. Keep rolling, until your Oreos reach the desired size. My kids LOVE helping with this part!
The BEST Oreo Cupcake Recipe
Printable directions are available at the end of this post and remember to Pin It, because you’re going to want to make them again–Enjoy!
Prep: 10 Minutes
Bake: 20 Minutes
Yield: 2 Dozen Cupcakes
What You’ll Need
Supplies:
- Cupcake Pans
- Cupcake Liners or Non-Stick Spray
- Measuring Cups and Spoons
- Bowls
- Stand mixer or hand mixer
Optional Supplies: Flour Sifter and Ice Cream Scoops with Trigger Release
Ingredients for the Cupcakes:
- 2 ½ Cups Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ⅔ Cup Unsalted Butter, room temperature
- 1 ¾ Cups Sugar
- 2 Eggs
- 1 ½ Teaspoons Vanilla Extract
- 1 ¼ Cup Milk
- 2 Cups Oreo Cookie Pieces
Directions to Make Oreo Cupcakes
Step 1: Prep
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
Step 2: Dry Ingredients
Mix together the flour, baking powder, and salt. For an extra smooth batter, sift your flour.
Step 3: Wet Ingredients (In a separate bowl)
Cream the butter and sugar with a mixer until fluffy. Make sure to scrape down the sides of the bowl a few times to get an even consistency. (I used my stand mixer)
Add the eggs and vanilla, and mix until smooth.
Step 4: Combine Wet and Dry Ingredients
Alternate mixing the flour mixture and milk into the wet ingredients, a little at a time until everything is blended completely.
Mix in the Oreo cookie crumbs.
Step 5: Bake Cupcakes
Spoon the cupcake batter into each cup of the prepared cupcake pan.
Bake the cupcakes for 20-25 minutes. To tell if they are done, insert a toothpick in the center, if it comes out without batter on it, the cupcakes are ready.
Carefully place the cupcakes on a cooling rack. Let them cool completely before frosting and decorating them.
Directions to Make the Chocolate Buttercream Frosting
Ingredients for the Frosting:
- 3 Cups Powdered Sugar
- ½ Cup Unsweetened Cocoa Powder
- ¼ Teaspoon Salt
- 1 Cup Unsalted Butter, room temperature
- 2 Teaspoons Vanilla Extract
- ¼ cup Heavy Cream
Step 1: Dry Ingredients
Mix the cocoa and powdered sugar into a bowl. (I suggest sifting these ingredients to take out any lumps so your frosting turns out nice and smooth)
Stir in the salt.
Step 2: Wet Ingredients
Beat the butter on high for 3-5 minutes with a mixer. When it’s creamy and all mixed together, add the vanilla.
Add the sugar and whipping cream, then beat together, and occasionally scrape down the sides of the bowl. Once the sugar is all mixed in, beat until the frosting texture is fluffy, smooth, and creamy.
Step 3: Frost the Cupcakes
Spread the frosting on the top of cooled cupcakes or place the frosting in a decorating bag, and pipe the frosting on the top.
Note: We frosted our cupcakes in the picture with a zig-zag, back-and-forth pattern.
Storage: Store extra frosting in the fridge for about a week, or in the freezer for about a month.
Print the Oreo Cupcake Recipe Here:
The Best Oreo Cupcake Recipe with Chocolate Buttercream (Easy)
Equipment
- Cupcake Pans
- Cupcake Liners or Non-Stick Spray
- Measuring Cups and Spoons
- Bowls
- Stand mixer or hand mixer
- Optional Supplies: Flour Sifter and Ice Cream Scoops with Trigger Release
Ingredients
Ingredients for the Cupcakes:
- 2 ½ Cups Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2/3 Cup Unsalted Butter, room temperature
- 1 ¾ Cups Sugar
- 2 Eggs
- 1 ½ Tsp Vanilla Extract
- 1 ¼ Cups Milk
- 2 Cups Oreo Cookie Pieces
Ingredients for the Frosting:
- 3 Cups Powdered Sugar
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Tsp Salt
- 1 Cup Unsalted Butter, room temperature
- 2 Tsp Vanilla Extract
- 1/4 Cup Heavy Cream
Instructions
Directions to Make Oreo Cupcakes
Step 1: Prep
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
Step 2: Dry Ingredients
- Mix together the flour, baking powder, and salt. For an extra smooth batter, sift your flour.
Step 3: Wet Ingredients (In a separate bowl)
- Cream the butter and sugar with a mixer until fluffy. Make sure to scrape down the sides of the bowl a few times to get an even consistency. (I used my stand mixer)
- Add the eggs and vanilla, and mix until smooth.
Step 4: Combine Wet and Dry Ingredients
- Alternate mixing the flour mixture and milk into the wet ingredients, a little at a time until everything is blended completely.
- Mix in the Oreo cookie crumbs.
Step 5: Bake Cupcakes
- Spoon the cupcake batter into each cup of the prepared cupcake pan.
- Bake the cupcakes for 20-25 minutes. To tell if they are done, insert a toothpick in the center, if it comes out without batter on it, the cupcakes are ready.
- Carefully place the cupcakes on a cooling rack. Let them cool completely before frosting and decorating them.
Directions to Make the Chocolate Buttercream Frosting
Step 1: Dry Ingredients
- Mix the cocoa and powdered sugar into a bowl. (I suggest sifting these ingredients to take out any lumps so your frosting turns out nice and smooth)
- Stir in the salt.
Step 2: Wet Ingredients
- Beat the butter on high for 3-5 minutes with a mixer. When it’s creamy and all mixed together, add the vanilla.
- Add the sugar and whipping cream, then beat together, and occasionally scrape down the sides of the bowl. Once the sugar is all mixed in, beat until the frosting texture is fluffy, smooth, and creamy.
Step 3: Frost the Cupcakes
- Spread the frosting on the top of cooled cupcakes or place the frosting in a decorating bag, and pipe the frosting on the top.