Easy Oreo Cupcake Recipe

It goes without saying that Oreo cookies are a classic treat. Whether you grew up dunking them in a glass of milk or munching on them on the go, Oreos are definitely a tried and true favorite for many.

With that cult following, plenty of cookies and cream desserts have made their way into the limelight, from ice cream and cheesecake to fudge. And while those treats are certainly all delicious in their own right, there's just something so sweet about biting into a cupcake for a satisfying dessert.

Harnessing the flavor of classic Oreos with a bit more of a chocolate twist, these Oreo cupcakes just might become your new favorite cookies and cream dessert. With Oreos mixed into the batter, along with a smooth and creamy Oreo frosting, these are sure to be a hit in your house. And the best part? They'll be ready to enjoy in 30 minutes.

Gather the ingredients for Oreo cupcakes

To get starting on whipping up a batch of Oreo cupcakes on your own at home, you'll want to grab all of the ingredients first. First thing's first, you'll need two cups of crushed Oreos, which will be used in both the cupcake batter and frosting.

For the chocolate cupcakes, you'll need half of a cup of white sugar, half of a cup of brown sugar, three-quarters of a cup of flour, half of a cup of cocoa powder, three-quarters of a teaspoon of baking powder, three-quarters of a teaspoon of baking soda, half of a teaspoon of salt, one egg, a quarter of a cup of oil, three-quarters of a cup of milk, a teaspoon of vanilla extract, and one-quarter of a cup of hot water.

To make the Oreo frosting for your cupcakes, you'll need one stick of unsalted butter, five cups of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla extract.

Mix the dry ingredients for the chocolate cupcake batter

Once all of your ingredients for these Oreo cupcakes are gathered, you're ready to get baking. Start by preheating your oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine all of the dry ingredients. Mix together the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Be sure to mix well until the mixture is free of any large clumps.

Add the wet ingredients to finish the cupcake batter

When the dry ingredient mixture is ready, it's time to add in all of the wet ingredients for your chocolate cupcake batter. Add in the egg, mix, and then add in the oil. Next up, mix in the milk and the vanilla extract until the mixture is just combined. Lastly, stir in the hot water, which will thin out the batter, but that's the goal. The hot water will add great moisture and texture to the batter.

To finish off the Oreo chocolate cupcake batter, stir in one cup of crushed Oreos.

Scoop and bake the cupcakes

With the batter prepped and ready, it's time to bake your cupcakes. Prepare a cupcake pan with paper liners, or spray each well with cooking spray to prevent sticking. Use a measuring scoop to fill the cupcake wells halfway full.

Put the cupcake pan in the oven, and bake the cupcakes for 14 minutes until the tops are fully set. Once the cupcakes are finished baking, remove them from the oven and set them aside to fully cool.

Make the Oreo frosting

While the cupcakes are cooling, it's the ideal time to make the Oreo frosting. Grab a mixing bowl and add in one stick of softened butter. Use a hand mixer to whip it until fluffy, and then mix in two cups of powdered sugar along with the two tablespoons of milk and one teaspoon of vanilla extract. Continue to gradually add the powdered sugar, and mix until the mixture thickens and the frosting comes together. Once the frosting forms, add in the remaining cup of crushed Oreos and turn the speed up on the mixer to whip the frosting until fluffy.

Top the cooled chocolate cupcakes with the Oreo frosting. Top with additional crushed Oreos or chunks of Oreos for garnish.

Easy Oreo Cupcake Recipe
5 from 31 ratings
Harnessing the flavor of classic Oreos with a bit more of a chocolate twist, these Oreo cupcakes just might become your new favorite cookies and cream dessert.
Prep Time
10
minutes
Cook Time
14
minutes
Servings
12
cupcakes
oreo cupcakes
Total time: 24 minutes
Ingredients
  • ¼ cup white sugar
  • ½ cup brown sugar
  • ¾ cup flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup oil
  • ¾ cup + 2 tablespoons milk, divided
  • 2 teaspoons vanilla extract, divided
  • ¼ cup hot water
  • 2 cups crushed Oreos, divided
  • 1 stick unsalted butter, softened (for the frosting)
  • 5 cups powdered sugar (for the frosting)
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix with a hand mixer to combine.
  3. Add in the egg and mix, and then add in the oil. Add in ¾ cup milk and 1 teaspoon vanilla extract, and mix until just combined. Stir in the hot water to thin out the batter, and then stir in 1 cup of crushed Oreos.
  4. Prepare a cupcake pan with paper liners or spray with cooking spray. Scoop the chocolate cupcake batter into the pan, filling each well halfway full.
  5. Bake the cupcakes for 14 minutes until the tops are fully set. Once baked, remove cupcakes from the oven to cool completely.
  6. While the cupcakes are cooling, make the frosting. Add one stick of softened butter into a mixing bowl and use a hand mixer to whip it until fluffy. Mix in 2 cups of powdered sugar along with 2 tablespoons of milk. Mix in 1 teaspoon of vanilla extract. Continue to gradually add the powdered sugar and mix until the mixture thickens and the frosting comes together. Mix in the remaining 1 cup of crushed Oreos, and turn the speed up on the mixer to whip until fluffy.
  7. Top the cooled chocolate cupcakes with the Oreo frosting. Top with additional crushed Oreos or chunks of Oreos for garnish, then serve.
Nutrition
Calories per Serving 405
Total Fat 14.0 g
Saturated Fat 6.0 g
Trans Fat 0.3 g
Cholesterol 35.4 mg
Total Carbohydrates 70.5 g
Dietary Fiber 1.6 g
Total Sugars 60.8 g
Sodium 223.7 mg
Protein 2.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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