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Easy Oreo Cupcakes recipe image

Oreo Cupcakes

These Oreo Cupcakes are a chocolate lover's dream! Moist chocolate cupcakes topped with creamy Oreo frosting and crushed Oreos—pure bliss!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 12 pieces chocolate cupcakes (use a box mix or make from scratch)
  • 24 pieces Oreo cookies (divided into 12 for filling and 12 for topping)
  • 3/4 cup butter (room temperature)
  • 2 1/4 cups powdered sugar
  • 1-2 tablespoons heavy whipping cream (for frosting consistency)
  • 1 teaspoon vanilla extract
  • 2/3 cup Oreo cookie crumbs (for frosting)

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Food processor or rolling pin

Method
 

Instructions:
  1. Step 1: Preheat the Oven
    Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: Prepare the Muffin Tin
    Line your muffin tin with cupcake liners for easy removal.
  3. Step 3: Make the Chocolate Cupcake Batter
    Combine chocolate cupcake ingredients in a large mixing bowl, following package instructions if using a mix.
  4. Step 4: Add Oreo Filling
    Chop 12 Oreo cookies and fold into the batter for a delightful surprise.
  5. Step 5: Fill the Muffin Tin
    Scoop the batter into the muffin tin, filling each liner about two-thirds full.
  6. Step 6: Bake the Cupcakes
    Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Step 7: Cool the Cupcakes
    Let them cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Step 8: Make the Oreo Frosting
    Beat butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla until fluffy.
  9. Step 9: Add Cookie Crumbs
    Fold in 2/3 cup of Oreo cookie crumbs into the frosting mixture.
  10. Step 10: Frost the Cupcakes
    Once cool, frost each cupcake generously with the Oreo frosting.
  11. Step 11: Add Toppings
    Sprinkle crushed Oreo cookies on top for extra crunch.
  12. Step 12: Enjoy!
    Serve immediately or store for later enjoyment.

Notes

  • Use gluten-free flour for a gluten-free version.
  • Substitute dairy-free butter for a vegan-friendly option.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.