Print

Oreo Cupcakes

Print Recipe

These Oreo Cupcakes are rich, chocolatey cookies and cream cupcakes loaded with Oreo cookie pieces and topped with a luscious cookies and cream frosting. Perfect for birthdays, parties, or any occasion where you want an irresistible cookies and cream dessert!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup buttermilk

  • 1/2 cup hot water

  • 10 Oreo cookies, coarsely chopped

For the Cookies and Cream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups powdered sugar

  • 2–3 tbsp heavy cream or milk

  • 1 tsp vanilla extract

  • 8 Oreo cookies, finely crushed

Instructions

  • Make the cupcakes:
    Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
    In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    Add vegetable oil, eggs, vanilla, and buttermilk. Mix until smooth. Slowly add hot water, mixing until combined. Fold in chopped Oreos.
    Divide batter evenly among cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

  • Make the frosting:
    Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and 2 tbsp cream; beat until fluffy, adding more cream if needed for consistency. Fold in finely crushed Oreos.

  • Frost the cupcakes:
    Pipe or spread frosting on cooled cupcakes. Garnish with mini Oreos or cookie crumbs if desired.

Notes

  • For extra Oreo flavor, place an Oreo cookie at the bottom of each cupcake liner before adding batter.

  • Cupcakes can be stored in an airtight container for up to 3 days.

Find it online: http://maicook.com/oreo-cupcakes/