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    Oreo Cupcakes

    October 11, 2021 by Megan 8 Comments

    Jump to Recipe Print Recipe

    These Oreo Cupcakes are an Oreo lover's dream. These have a moist, rich, and fudge chocolate cupcake filled with Oreo wafer cookies then stuffed with an Oreo cream filling and then topped with an Oreo buttercream. Start by separating your Oreo cookies, using your chocolate cookies in the cupcake batter and your cream filling your filling mixture. Then using more Oreos in your buttercream. And top it all of with an extra Oreo on top! If Oreo was a cupcake then this would be it.

    These Cupcakes taste exactly like an Oreo cookie and are perfect for your halloween holiday baking! If you are looking for more Halloween baked goods try these...

    Baked Pumpkin Donuts

    Maple Pecan Shortbread Bars

    Air Fryer Apple Fritters

    If you are looking for more cupcake recipes try these out...

    Chocolate Beetroot Cupcakes

    Rose Cupcakes with a strawberry compote and a Rose Buttercream

    Berry Mojito Cupcakes

    OREO CUPCAKES STEP BY STEP INSTRUCTIONS

    1. For this recipe you will need a total of 46 Oreos. If you want to also top your cupcakes with an extra cookie for decoration then you will need a total of 58 cookies. This is equal to 2 packs of Oreos. yep it uses a lot of Oreos but thats why they are so amazing! Start by opening up your 40 Oreo cookies and separating the chocolate wafer cookies from the cream centers.
    2. In a food processor blend your chocolate wafer cookies until finely crushed. Put aside
    3. In the bowl of a stand mix beat your butter until softened. Add your sugar and whisk until soft and combined. Then add your buttermilk, oil, eggs, vanilla until combined.
    4. In a small bowl whisk your flour, coco powder, baking powder, baking soda, salt. Add to your wet ingredients and whisk until combined.
    5. Add your boiling water and whisk.
    6. Fill your cupcake liners to the very top with your batter. You should get about 12 cupcakes.
    7. Bake your cupcakes at 425 degrees for 5 minutes. Then Without opening up your oven, lower your temperature to 350 degrees and bake for another 20 minutes or until the centers come out clean.
    8. Once done let your cupcakes cool completely

    Filling

    1. In the bowl of stand mixer beat your cream cheese until soft. Add your Oreo filling and heavy cream. whisk until combined.
    2. Add to a piping bag.
    3. Once cupcakes are cool, scoop out the centers using the back of a piping tip. Fill each center with your filling.

    Buttercream

    1. In a large bowl beat your butter until softened. Add your cream cheese and beat until softened again.
    2. Add your powdered sugar and whisk until combined. Add your heavy cream until combined.
    3. In a food processor blend your 6 Oreo cookies until finely crushed. Fold this into your buttercream until evenly combined.
    4. Transfer your buttercream to a piping bag using your desired piping tip. Pipe your buttercream on top of each cupcake. If you have left over Oreos, top each cupcake with an Oreo for decoration.

    OREO CUPCAKES MAIN INGREDIENTS AND SUBSTITUTIONS

    Oreos. These are obviously the main ingredients of these cupcakes! They are key and I highly recommend them.

    coco powder. I add extra chocolate so the cupcake is extra chocolatey to add to the Oreo flavor.

    buttermilk. The buttermilk add so much moisture to your cupcakes making a super moist cupcake. If you do not have this you can make your own with whole milk and lemon or vinegar. If you still can not do this you can also use whole milk.

    oil. I use a flavorless vegetable oil but you can also use canola oil. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

    butter. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

    boiling water. This is key! I add this because it makes the cake softer and fluffy. It also enhances the flavor of the cake. Adding boiling water into the cake mix also prolongs the life of the cake.

    cream cheese. I add cream cheese to my buttercream because it cuts the richness of the butter with the tang from the cheese.

    BAKING TIPS

    1. when baking all my cupcakes and muffin recipes i alway use this baking tip... I start by baking them at 425 degrees for the first 5 minutes. This high intensity of heat helps create a burst in the rising. Then I change the oven temperature to 350 degrees for 20 more minutes (without opening up the oven) to bake the centers. This always gives me the best high rise cupcakes/ muffins.
    2. Use a combination of boil oil and butter! I like the oil because it has a higher fat content so it adds more moisture to your cake. But the butter gives the best tender texture/ crumb.
    3. Add boiling water to your batter! This makes your chocolate cupcake more soft and fluffy, enhances the flavor, and prolongs the shelf life of your cake.
    4. Fill your cupcake liners to the top. I use to think I needed to leave a ¼ inch of space for growth, but not needed. Fill them to the top and you will get the best tallest cupcakes.

    FAQ

    1. Can I use any kind of Oreos? Yes you can! You can use double stuff to get and extra cream filling. You can use the vanilla ones and take out the coco powder for a vanilla Oreo cupcake. Or use the pumpkin spice Oreos for a pumpkin spice Oreo cupcake. Get creative!

    2. Can I make these ahead of time? Yes I recommend making the batter, filling and buttercream ahead of time and store them all on air tight plastic baggies in the fridge over night and then bake/ assemble them day of

    STORING AND FREZZING

    These cup cakes last about 3-5 days in the fridge. wrap each cupcake in plastic wrap and then place in an air tight container and store in the fridge. You can also store in the freezer for up to one month.

    Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!

    Oreo Cupcakes

    A chocolate Oreo wafer cookie cupcake, filled with an Oreo cream filling and topped with an Oreo buttercream
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 25 mins
    Servings 12

    Ingredients
      

    Cupcake

    • 80 Oreo shells (from 40 cookies)
    • 1 cup flour
    • ½ cup coco powder
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 tablespoon butter (softened)
    • ¾ cup sugar
    • ¼ cup vegetable oil
    • ½ cup buttermilk
    • 2 eggs
    • 1 teaspoon vanilla
    • ¼ cup boiling water

    Filling

    • 40 Oreo cream centers
    • 4 oz cream cheese (softened)
    • 1 tablespoon heavy cream

    Oreo Buttercream

    • 6 Oreos
    • 1 cup butter (softened)
    • 4 oz cream cheese (softened)
    • 5 cups powdered sugar
    • 2 tablespoon heavy cream

    Instructions
     

    Cupcake

    • Start by opening up your 40 Oreo cookies and separating the chocolate wafer cookies from the cream centers.
    • In a food processor blend your chocolate wafer cookies until finely crushed. Put aside
    • In the bowl of a stand mix beat your butter until softened. Add your sugar and whisk until soft and combined. Then add your buttermilk, oil, eggs, vanilla until combined.
    • In a small bowl whisk your flour, coco powder, baking powder, baking soda, salt, and crushed wafer cookies. Add to your wet ingredients and whisk until combined.
    • Add your boiling water and whisk.
    • Fill your cupcake liners to the very top with your batter. You should get about 12 cupcakes.
    • Bake your cupcakes at 425 degrees for 5 minutes. Then Without opening up your oven, lower your temperature to 350 degrees and bake for another 20 minutes or until the centers come out clean.
    • Once done let your cupcakes cool completely

    Filling

    • In the bowl of stand mixer beat your cream cheese until soft. Add your Oreo filling and heavy cream. whisk until combined.
    • Add to a piping bag.
    • Once cupcakes are cool, scoop out the centers using the back of a piping tip. Fill each center with your filling.

    Buttercream

    • In a large bowl beat your butter until softened. Add your cream cheese and beat until softened again.
    • Add your powdered sugar and whisk until combined. Add your heavy cream until combined.
    • In a food processor blend your 6 Oreo cookies until finely crushed. Fold this into your buttercream until evenly combined.
    • Transfer your buttercream to a piping bag using your desired piping tip. Pipe your buttercream on top of each cupcake. If you have left over Oreos, top each cupcake with an Oreo for decoration.
    Tried this recipe?Let us know how it was!
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    Filed Under: Cupcakes, Recipes

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    Reader Interactions

    Comments

    1. Katie

      January 26, 2022 at 3:27 am

      How many batches of this recipe should I make if i want to make a two layer cake? How much is needed to make 1 layer?

      Reply
      • Megan

        February 13, 2022 at 8:52 pm

        Hi! I have not altered/ tested this recipe to be a one or two layer cake, so I can not say. But maybe something I will keep in mind for the future!

        Reply
    2. Anna B Cook

      February 14, 2022 at 8:52 pm

      what do I do with the crushed oreo cookies that I put aside?

      Reply
      • Megan

        February 15, 2022 at 12:49 am

        I'm sorry! I just fixed the recipe but you are supposed to add it to your dry ingredients!

        Reply
        • Kay

          March 09, 2022 at 4:38 am

          Hi! Do you use a certain gram measurement for flour? If not, what is your method for scooping flour?

          Reply
          • Megan

            March 16, 2022 at 3:46 am

            I usually don't measure in grams but I will update the recipe to convert to grams soon! I measure in tablespoons and cups.

            Reply
    3. Maude

      March 14, 2022 at 4:14 pm

      5 stars
      These are soooo good! I made them for my brother's birthday and all my family absolutely loved them. They are more on the bigger side. The tops were crispy and the middle so soft. The mix of flavor between the strong chocolate, the sweet filling and the rich buttercream is truly amazing. I added way less sugar icing than the recipe called for and a pinch of salt. It made the buttercream perfect. The only downside is that making the recipe was a bit long. It took me in total like a bit more than 2 hours and that doesn't include the cooking and the cooling time. So if you want to make this recipe, be sure that you have enough time ahead of you. 🙂

      Reply
      • Megan

        March 16, 2022 at 3:45 am

        Yay I'm glad you and your family loved the cupcakes!! Thank you so much for trying out my recipe!

        Reply

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    Hey, I'm Megan! My recipes are all inspired by the people and places I love. I try to live, bake and eat simply but beautifully. I hope to inspire others to bake, make and find their inner artist.

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