Oreo Cupcakes and Oreo Buttercream Frosting: These cookies and cream style cupcakes are full of Oreo cookies and are sure to be a hit with Oreo lovers and cupcake lovers alike!
These easy Oreo cupcakes are high on our list of favorite Oreo desserts, right up there with our easy no bake Oreo cheesecake and our cookies and cream cinnamon rolls!
❤️ Why You’ll Love This Recipe
These chocolate Oreo cupcakes are a dream- moist chocolate cupcakes with Oreo crumbs inside, topped with an Oreo buttercream frosting…yum! It’s all the amazing cake goodness you’re craving in a small, cupcake-sized package.
Whether you’re looking for a creative cupcake to serve at birthday parties or just a fun way to incorporate your favorite cookie into a dessert, these delicious cupcakes are just the thing you need!
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🧾 Oreo Cupcakes Ingredients
A cookie lovers dream, these delicious Oreo cupcakes require only a few simple ingredients to make!
- 1- 15.25 oz Betty Crocker milk chocolate cake mix
- 1 cup Oreo cookies crushed into small pieces
- 3 large eggs
- ½ cup water room temperature
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Cookies & Cream Buttercream Ingredients
- 1 cup salted butter (2 sticks)
- 1 cup Oreo cookies finely blended into crumbs
- ½ teaspoon vanilla extract (optional)
- 3½ cups powdered sugar
⭐️ How to Create Fluffy Cupcakes with Oreos
- Preheat oven to 350 degrees F.
- Line cupcake tins with paper liners. Set aside.
- In a large bowl, mix dry ingredients (cake mix and crushed Oreos). Mix until all the Oreo pieces are coated with dry cake mixture.
- Add wet ingredients (eggs, water, milk, oil and vanilla extract). Mix with a hand mixer until all the ingredients are incorporated (you could also make this with a stand mixer and paddle attachment).
- Scoop the cupcake batter into the prepared muffin tins.
- Cook in a preheated oven for 14 to 17 minutes or until a toothpick comes out clean when inserted in the middle. NOTE: Your cooking time may vary if you use a different cake mix.
- Let the cupcakes cool completely on a cooling rack before frosting.
How to make Oreo buttercream frosting
- In a medium bowl, cream the butter until soft.
- Add powdered sugar about ½ cup at the time and beat butter and icing sugar with the hand mixer on low speed, adding more as soon as the powdered sugar is completely combined each time. Continue until all 3 1/2 cups of powdered sugar is mixed with the butter.
- Crush the Oreo cookies (like we did with this Oreo mousse) by putting them in a blender or food processor (the whole Oreo cookie). Blitz them until you have cookie crumbs- you don’t want any big chunks at all for the frosting or you will not be able to pipe a swirl onto the top of the cupcake without the piping tip becoming blocked.
- Add the crushed Oreos to your frosting and mix until all incorporated.
- Once cupcakes are completely cooled, pipe the frosting using a piping bag or ziplock bag with the corner cut. Top the frosting with an Oreo cookie cut in half or a mini Oreo cookie and some chocolate chips. Enjoy!
Substitutions
If you are missing an ingredient or can’t use one, here are a few substitutions you can try…
- Milk -> you can use a non-dairy milk in its place
- Olive oil -> you can use vegetable oil or even melted butter
- Eggs -> a cornstarch paste should work in place of an egg for this recipe, but we haven’t tested that so let us know if you do! Simply mix together 3 tablespoon cold water and 1 tablespoon of cornstarch for each egg you need to replace (so for this recipe, 9 tablespoon cold water and 3 tablespoon of cornstarch) and use it in place of the egg in the recipe.
Variations
You could make endless variations of this recipe by switching up the cake mix or the frosting you use!
- Try topping these cupcakes with cream cheese frosting like we did on our cookies and cream cinnamon rolls
- Instead of a chocolate cake mix, try using a white cake mix to create moist vanilla cupcakes with Oreo frosting
- Try using this cookies and cream buttercream on top of other recipes, like our easy & fudgy cast iron brownies!
- Looking to lighten up these cupcakes? Mix together some cool whip and Oreo crumbs and use this as a frosting instead!
- Try serving these cupcakes with a scoop of ice cream on the side!
If you want to create a really delicious chocolate cupcake, try mixing 1/2 teaspoon of espresso powder and a pinch of salt into the room temperature water called for in these Oreo cookie cupcakes. The espresso and salt help to amp up the chocolate flavor!
If you are wanting to create a super moist cupcake, try replacing the oil in this recipe with sour cream (this will also result in slightly more dense cupcakes).
You could also add a fun twist to this recipe by placing a regular size Oreo cookie on the bottom of each cupcake liner before topping it with cupcake batter and baking.
No matter what variations you try, the end result is going to be the best Oreo cupcakes ever!
🍳 Equipment
If you have a disposable piping bag or want to purchase them to have on hand, then great! If you don’t though, I’ve had fairly good success with using freezer bags. Taste of Home has a detailed tutorial on their website that explains it nicely!
You’ll also need a cupcake pan to make this recipe. If you don’t have one yet, it’s definitely worth investing in! Having a cupcake pan in the kitchen is a decision you will not regret. You can likely grab a cupcake pan/muffin tin at your local grocery store, but if you are an online shopper you can also grab this cupcake pan.
❄️ Storage
Store the Oreo cupcakes with Oreo buttercream frosting in an airtight container on the counter for 3 days or in the fridge for up to 1 week.
The unfrosted cupcakes can be frozen in an airtight container or bag for up to two months, but the buttercream does not stand up well to freezing.
💡 Expert Tips and FAQs
Of course! Although the cupcake recipe listed here is delicious, you could easily make any sort of cupcake you like and top it with the cookies and cream buttercream part of this recipe!
Yes and no. You CAN freeze the cupcakes themselves in an airtight plastic freezer bag or container for up to two months (just thaw them completely on the counter before frosting).
However, we would NOT recommend freezing the Oreo buttercream frosting. Buttercream tends to separate when frozen and when it thaws it has a different, less appealing texture.
Yes! The fully frosted cupcakes can be kept in an airtight container on the counter for 3 days or up to 1 week in an airtight container in the fridge.
If you store them in the fridge, we would recommend letting them reach room temperature again before serving. We find cake tastes better that way.
🧁 Related Recipes
Did you love our Oreo cupcakes and Oreo buttercream frosting (aka the best Oreo cupcake recipe ever)? Then you’ll love our mint chocolate cupcake recipe, caramel cupcakes with caramel buttercream frosting or these super fun red velvet cupcakes with creamy chocolate chip frosting!
Don’t forget about breakfast because you’ll love making these Oreo pancakes too!
Plus, if you’re an Oreo fan in general, then you’ll love all of these Oreo recipes too!
📖 Recipe
Oreo Cupcakes and Oreo Buttercream Frosting
Ingredients
Oreo Cupcakes
- 1- 15.25 oz Betty Crocker milk chocolate cake mix
- 1 cup Oreo cookies crushed into small pieces
- 3 large eggs
- ½ cup water room temperature
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Oreo Buttercream Frosting
- 1 cup salted butter (2 sticks)
- 1 cup oreo cookies finely blended into crumbs
- ½ teaspoon vanilla extract (optional)
- 3½ cups powdered sugar
Instructions
Making the Ultimate Oreo Cupcakes
- Preheat oven to 350 degrees F.
- Place cupcake liners into a muffin tin. Set aside.
- In a large bowl, mix dry ingredients (cake mix and crushed Oreos). Mix until all the Oreo pieces are coated with dry cake mixture.
- Add wet ingredients (eggs, water, milk, oil and vanilla extract). Mix with a hand mixer until all the ingredients are incorporated (you could also make this with a stand mixer and paddle attachment).
- Scoop the cupcake batter into the prepared muffin tins.
- Cook in a preheated oven for 14 to 17 minutes or until a toothpick comes out clean when inserted in the middle. NOTE: Your cooking time may vary if you use a different cake mix.
- Let the cupcakes cool completely on a cooling rack before frosting.
Making the Creamy Frosting
- In a medium bowl, cream butter until soft.
- Add powdered sugar about ½ cup at the time and beat butter and icing sugar with the hand mixer on low speed, adding more as soon as the powdered sugar is completely combined each time. Continue until all 3 1/2 cups of powdered sugar is mixed with the butter.
- Crush the Oreo cookies by putting them in a blender or food processor (the whole Oreo cookie). Blitz them until you have cookie crumbs- you don't want any big chunks at all for the frosting or you will not be able to pipe a swirl onto the top of the cupcake without the piping tip becoming blocked.
- Add the crushed Oreos to your frosting and mix until all incorporated.
- Once cupcakes are completely cooled, pipe the frosting using a piping bag or ziplock bag with the corner cut. Top the frosting with an Oreo cookie cut in half or a mini Oreo cookie and some chocolate chips. Enjoy!
Notes
- Milk -> you can use a non-dairy milk in its place
- Olive oil -> you can use vegetable oil or even melted butter
- Eggs -> a cornstarch paste should work in place of an egg for this recipe, but we haven’t tested that so let us know if you do! Simply mix together 3 tablespoon cold water and 1 tablespoon of cornstarch for each egg you need to replace (so for this recipe, 9 tablespoon cold water and 3 tablespoon of cornstarch) and use it in place of the egg in the recipe.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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