Oreo Cupcakes with Oreo Buttercream Frosting

Looking for the perfect treat to satisfy your Oreo craving? Look no further than these delectable Oreo Cupcakes. With a moist chocolate cupcake base, topped with a creamy Oreo frosting, these cupcakes are sure to be a hit at birthday parties, special occasions, or whenever you're in the mood for a delightful sweet treat.

I have a deep love for cupcakes!

Whenever I want a quick and delicious treat that satisfies my cake cravings without the effort of making a whole cake, cupcakes are my go-to.

Among my favorite cupcake recipes are my cinnamon cupcakes and cookie butter cupcakes.

And speaking of cookies, I absolutely adore baking with Oreos! You can see it in my creations like Oreo red velvet cookies and giant Oreo chocolate chip cookies. So, when I felt the urge for a cupcake today, I thought, why not combine my favorite cookie with my favorite baked treat? The result was pure bliss!

Why you will love this recipe

• Perfect Combination: The recipe combines the irresistible flavors of Oreo cookies with the delightful texture of cupcakes. It's a match made in dessert heaven!
• Easy to Make: The recipe is simple and straightforward, making it accessible for both beginner and experienced bakers. You don't need any fancy techniques or equipment to achieve fantastic results.
• Crowd Pleaser: These Oreo Cupcakes are a guaranteed hit at any gathering or celebration. Whether it's a birthday party, baby shower, or simply a weekend treat, they will impress your friends, family, and guests. Who doesn't love oreos?

Key ingredients and substitutions

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

Cocoa powder: I add extra chocolate to add to the Oreo flavor!

Buttermilk: This is the key to a moist and decadent oreo cupcake. If you do not have this on hand you can make your own with whole milk and lemon or vinegar. Otherwise you can substitute equal parts whole milk.

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

Butter: I use a combo of butter and oil to add moisture to the cake and create the perfect texture.

Boiling water: This is key! I add this because the steam from the boiling water creates air pockets that leads to a soft and fluffy cake. It also enhances the flavor of the cake!

Cream cheese: I add cream cheese to my buttercream because the tang from the cream cheese helps cut through the richness of the butter.

Step by step instructions

Oreo cupcake

Step one: Preheat your oven to 425 degrees.

Step two: Start by opening up your Oreo cookies and separating the chocolate wafer cookies from the cream centers. Put the cream centers aside.

Step three: To infuse these cupcakes with the delightful taste of Oreo cookies, take the chocolate wafers that you separated earlier and process them in a food processor until you have fine crumbs.

Step four: 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, and vanilla extract and whisk until combined.

Step five: In a small bowl whisk your flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution.

Step six: Slowly add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix, as it can lead to dense cupcakes.

Step seven: Now add your boiling water and whisk thoroughly.

Step eight: Line a muffin tin with cupcake liners and fill each liner two-thirds full with the cupcake batter. Pop the tin into the preheated oven and bake your cupcakes at 425 degrees for 5 minutes. Then without opening your oven, lower your temperature to 350 degrees and bake for another 20 minutes or until a toothpick inserted into the center comes out clean. While they bake, the delicious aroma of Oreo will fill your kitchen, making it hard to resist the temptation. You should get about 12 cupcakes.

Step nine: Once the cupcakes are done baking, transfer them to a cooling rack and let them cool completely. While they cool, prepare the heavenly Oreo frosting.

Cream filling (optional)

Step one: In the bowl of stand mixer beat your cream cheese until soft. Add your Oreo filling and heavy cream. Whisk until combined.

Step two: Transfer mixture to a piping bag.

Step three: Once the cupcakes are completely cool, scoop out the centers using the back of a piping tip. Fill each center with your filling!

Oreo buttercream frosting

Step one: In the bowl of a stand mixer fitted with the paddle attachment, cream your butter until light and fluffy. Add your cream cheese and beat until softened.

Step two: Gradually add your powdered sugar and whisk until combined. Add your heavy cream, mixing until smooth.

Step three: In a food processor blend your Oreo cookies until finely crushed. Then fold in the finely chopped Oreo cookies to add even more of that delightful Oreo crunch.

Step four: Transfer the frosting to a piping bag fitted with your favorite piping tip. Once the cupcakes have cooled, pipe a generous swirl of the Oreo frosting on top of each cupcake. To garnish, you can add a mini Oreo cookie or sprinkle some Oreo crumbs on top. The result is not only visually stunning but also a treat for your taste buds.

Baking tips

1. Start by baking them at 425 degrees for the first 5 minutes. This high intensity 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 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 contributes to a 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.

FAQ

Storing and freezing

To keep these delightful creations fresh, store them in an airtight container at room temperature. They can last for a few days, but we doubt they'll stick around for that long!

You can also refrigerate these oreo cupcakes and they will 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.

Whether you're a cookie lover or a cupcake enthusiast, these Oreo Cupcakes will surely become one of your favorite indulgences. So grab your apron, put on your baking hat, and enjoy the process of creating these little pieces of heaven. Don't forget to share your baking success on social media and spread the joy of America's favorite cookie - the Oreo!

So go ahead and treat yourself to these moist, chocolaty, and cream-filled cupcakes. With their rich flavor and delightful texture, they're the perfect way to satisfy your Oreo craving or make any occasion extra special. Get ready to savor the creaminess, the crunch, and the sheer goodness of Oreo in every bite. Trust us; the end result will be worth it!

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!