There’s nothing I love more than making cupcakes. There’s so much you can do in these cute little packages and plenty of opportunity to experiment. This Oreo cupcake recipe combines a classic flavorful chocolate base with Oreo buttercream icing for a delicious treat anyone will love.
I actually made these cupcakes for a bake sale fundraiser that my community was having. I wasn’t sure what to make; but I needed something easy because life is so busy right now. Even though this recipe doesn’t take much work to whip up it looks fancy with the mini Oreo on top.
These would also be a great cupcake idea for birthday parties, play dates, or any time you want to make a special treat without having to do anything too fancy to get it right.
What Goes Into Oreo Cupcakes
These Oreo cupcakes are delicious and fancy looking, but don’t need a lot of extra trips to the grocery store.
This is just a regular chocolate cupcake base. You can use any recipe you’d like, but the one I have here is actually one that I’ve come up with over the years of baking cupcakes. It’s a classic recipe, but with the addition of espresso powder to really bring out the cocoa’s flavour.
Oreo Buttercream Frosting
This is just a twist on classic vanilla buttercream. The only difference is the addition of the Oreo baking crumbs. Some folks prefer to use crushed Oreos, but personally I find that too sweet. You can definitely experiment though!
I also used a bit more Oreo in my frosting that some of the other Oreo cupcake recipes out there because I wanted a more impactful flavor.
Oreo Cupcake Ingredients
This Oreo cupcake recipe is made up in two parts: the chocolate cupcakes and the Oreo buttercream.
For the Chocolate Cupcakes
You’ll need 1 1/3 cup of flour, 3/4 cup of cocoa, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, a pinch of salt, 1 1/2 cups of granulated sugar, 1/2 cup of butter (softened), 2 large eggs, 1 teaspoon of vanilla, 1 cup of buttermilk, and 1 teaspoon of espresso powder.
To Make the Oreo Buttercream Frosting
I used 1/2 cup of Oreo baking crumbs, 1 cup of butter, 3 cups of powdered (also called icing or confectioner’s) sugar, 1 teaspoon of vanilla, and 2 tablespoons of heavy cream.
Mini Oreo cookies are also used for the garnish.
How to Make This Oreo Cupcake Recipe Step by Step
1. Preheat Oven to 350 Degrees and double line 2 muffin trays.
2. In a large mixing bowl or bowl of electric stand mixer, whip together the sugar and butter. Then add the eggs and vanilla, mixing until combined.
3. Sift together the flour, cocoa, baking powder, baking soda, and salt. I mixed mine into the wet ingredient mixture right away, but you can also alternate with the buttercream (next step) to make it easier to combine.
4. Add the buttercream until smooth. It should be runny and easy to stir by the end.
5. Mix in the espresso powder.
6. Fill your cupcake liners 1/2 way with batter. This will make smaller cupcakes that are easier to ice.
7. Bake for about 25 minutes or until a toothpick comes out clean.
8. Cool thoroughly before decorating.
9. To make the buttercream, whip together the butter, powdered sugar, vanilla, and heavy cream. Then add the oreo crumbs until combined.
10. Decorate the cupcakes using a knife, spatula, or piping bag with a wide tip. Add a mini oreo to the top for garnish and serve.
Makes 24 cupcakes.
- 1 1/3 cups of flour
- 3/4 cups of cocoa
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- Pinch of salt
- 1/2 cup of butter (softened)
- 2 large eggs
- 1 1/2 cups of white sugar
- 1 teaspoon of vanilla
- 1 cup of buttermilk
- 1 teaspoon of espresso powder
- 1 cup of butter (softened)
- 3 cups of powdered sugar
- 1 teaspoon of vanilla
- 2 tablespoons of heavy cream
- 1/2 cup of Oreo baking crumbs
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with 24 doubled cupcake liners.
- In a mixing bowl or electric mixer, cream together the butter and sugar.
- Add the eggs and vanilla, mix until combined.
- Sift together the flour, cocoa, baking powder, baking soda, and salt into the mixing bowl.
- Lightly combine, then add in the buttermilk.
- Add in the espresso powder.
- Fill each cupcake liner half way.
- Bake for about 25-30 minutes, or until a toothpick comes out clean.
- Let cool completely.
- Place butter, powdered sugar, vanilla, and heavy cream into a mixing bowl or electric stand mixer.
- Whip together.
- Mix in the Oreo baking crumbs.
- Decorate the cupcakes.
If you want to make bigger cupcakes, fill the liners more. The recipe will change to 12-18 cupcakes.
Tips For Making This Oreo Cupcake Recipe
It’s a pretty easy recipe, but these tips will help make your Oreo cupcakes turn out great every time.
Can I Substitute the Butter in This Recipe?
Personally, I like butter because of the rich flavor. For lighter cupcakes, swap the butter for vegetable oil. I would recommend using about 1/3 of a cup of oil, though. Another substitute is the hard baking margarine cubes, which you can sub one for one in this recipe.
I Don’t Have Buttermilk, What Do I Do?
You can swap the buttermilk with regular milk in this recipe. Fattier milk is richer, but any cow’s milk will do. I haven’t tried it with other milks, but I’d imagine they’d probably work ok too.
But even better, you can actually make your own buttermilk right at home. Just add a couple teaspoons of lemon juice or vinegar to your milk and let it stand for 5 minutes. It’s not quite the same, but perfect in a pinch!
How to Make Cupcakes Come Out of the Pan Easier
You can try any of these tips or a combination of them if you’re finding it hard to release the cupcakes from the pan when you make them.
- Double your cupcake liners
- Spray the baking tray with pam or cooking spray before you start
- Try not to spill batter onto the sides as you pour (it will harden and hold the cupcakes in)
- If you really want to avoid sticking, cover your muffin pan with butter then dust it with flour and shake off the excess
How Full to Fill Your Cupcake Liners
For my Oreo cupcake recipe I filled the liners about halfway, which is what got the 24 cupcakes. If you fill it all the way you’ll get much larger cupcakes. If that’s your goal, go for it, but be sure to grease the pan so they don’t stick.
I like the 1/2 because it makes it easier to decorate the
Can I Use a Different Type of Icing?
Absolutely! Actually, any vanilla frosting will work here. All you have to do is add the Oreos to your favourite recipe and you’ll still end up with that Oreo taste!
Can I Substitute Crushed Oreos For Oreo Baking Crumbs?
Yes! The 1/2 cup of Oreo baking crumbs in this recipe equals roughly 10 Oreos crushed up. Use a food processer to crush them for best results. If you don’t have one, you can also place the Oreo cookies in a ziplock bag and roll over them with a rolling pin until they’re crushed.
Oreo Cupcake Decorating Tips
- Make sure you use a large piping bag and a wide mouthed piping tip if you’re going to be piping on your icing. Sometimes the Oreo pieces can get stuck in a smaller tip, which makes your decorating uneven.
- If you don’t have one (like me when I made these) make sure you have a toothpick handy to poke out any large cookie pieces.
- It took 2 snack packs of mini Oreos to top all the cupcakes.