Feeling like whipping up something sweet and utterly irresistible? You’re in for a treat! Our roundup of 17 Delicious Easy Oreo Cupcakes Recipes is packed with simple, mouthwatering ideas that turn the classic cookie into decadent desserts. Perfect for home cooks looking to impress with minimal effort, these recipes promise to satisfy your Oreo cravings. Dive in and discover your next baking adventure!
Oreo Cupcakes with Cream Cheese Frosting
Oreo cupcakes with cream cheese frosting are the ultimate treat for any cookie lover. You’ll love how easy they are to make, and the creamy frosting is just the cherry on top.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (for a rich chocolate flavor)
- 1 tsp baking soda (ensure it’s fresh for best rise)
- 1/2 tsp salt (balances the sweetness)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup vegetable oil (or any neutral oil)
- 1 large egg (room temperature for better mixing)
- 1 tsp vanilla extract (pure for best flavor)
- 1 cup buttermilk (makes cupcakes moist)
- 12 Oreo cookies (plus more for garnish)
- 8 oz cream cheese, softened (for smooth frosting)
- 1/4 cup unsalted butter, softened (for creamy texture)
- 2 cups powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (for frosting flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth. Tip: Use a hand mixer for ease.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Place an Oreo cookie at the bottom of each cupcake liner. Pour batter over cookies, filling liners 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Don’t overbake to keep them moist.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Tip: Chill frosting if too soft.
- Frost cooled cupcakes and garnish with crushed Oreos.
Delightfully moist with a crunchy Oreo surprise at the bottom, these cupcakes are a chocolate lover’s dream. Serve them at your next party or enjoy as a decadent treat with coffee.
Easy Chocolate Oreo Cupcakes
Mmm, who doesn’t love the combination of chocolate and Oreos? These easy chocolate Oreo cupcakes are your next go-to dessert, perfect for satisfying those sweet cravings with minimal fuss.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
- 1 tsp baking soda (ensure it’s fresh for best rise)
- 1/2 tsp salt (balances the sweetness)
- 1 cup granulated sugar (or adjust to your sweetness preference)
- 1/2 cup vegetable oil (or any neutral oil)
- 1 large egg (room temperature blends easier)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup buttermilk (makes cupcakes moist)
- 1/2 cup hot water (enhances chocolate flavor)
- 12 Oreo cookies (plus more for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- Add sugar, oil, egg, and vanilla to the dry ingredients. Mix until just combined.
- Gradually pour in buttermilk and hot water, stirring until the batter is smooth. Tip: Don’t overmix to keep cupcakes tender.
- Place one Oreo cookie at the bottom of each cupcake liner. Tip: This adds a crunchy surprise.
- Divide the batter evenly among the liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish with crushed Oreos on top before serving.
Kind of amazing how these cupcakes turn out, right? The texture is wonderfully moist with a delightful crunch from the Oreo at the bottom. Serve them with a glass of cold milk for the ultimate treat.
Vanilla Oreo Cupcakes with Cookies and Cream Frosting
Vanilla Oreo cupcakes with cookies and cream frosting are the ultimate treat for any dessert lover. You’ll love how easy they are to make and how delicious they turn out every time.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsalted butter, softened (or margarine for a lighter option)
- 1 cup granulated sugar
- 2 large eggs (room temperature for best results)
- 2 tsp vanilla extract (pure for the best flavor)
- 1/2 cup whole milk (or any milk you prefer)
- 12 Oreo cookies, coarsely crushed (plus extra for garnish)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups powdered sugar (sifted to avoid lumps)
- 1/2 cup unsalted butter, softened (for frosting)
- 1-2 tbsp heavy cream (adjust for desired consistency)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Fold in the crushed Oreo cookies gently with a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
- Frost the cooled cupcakes and garnish with additional crushed Oreos if desired.
How delightful these cupcakes are with their soft, moist texture and the crunchy surprise of Oreo bits. Serve them at your next party or enjoy as a sweet treat with your afternoon coffee.
Oreo Stuffed Cupcakes
Craving something sweet and indulgent? These Oreo Stuffed Cupcakes are your answer. They’re easy to make, fun to eat, and packed with that classic Oreo flavor you love.
Ingredients
- 1 box chocolate cake mix (or your favorite homemade recipe)
- 1 cup water
- 1/2 cup vegetable oil (or any neutral oil)
- 3 large eggs
- 24 Oreo cookies (plus extra for garnish)
- 1 can vanilla frosting (or homemade if you prefer)
- 1/2 cup mini chocolate chips (for extra crunch)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Tip: Don’t overmix to keep the cupcakes light.
- Place one Oreo cookie at the bottom of each cupcake liner.
- Fill each liner halfway with the cake batter, covering the Oreo. Tip: Use an ice cream scoop for even portions.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
- Let the cupcakes cool completely before frosting.
- Frost each cupcake with vanilla frosting and sprinkle with mini chocolate chips. Garnish with an Oreo half if desired.
Absolutely delightful, these cupcakes offer a surprise Oreo in every bite. The contrast between the soft cake and crunchy cookie is a textural dream. Serve them at your next party or enjoy as a decadent treat with your afternoon coffee.
Mint Oreo Cupcakes
Mint Oreo cupcakes are the perfect treat for anyone who loves the classic combo of chocolate and mint. You’ll love how easy they are to make, and the surprise Oreo at the bottom is a game-changer.
Ingredients
- 1 box chocolate cake mix (or your favorite homemade recipe)
- 1 cup water (or as directed by cake mix)
- 1/2 cup vegetable oil (or any neutral oil)
- 3 large eggs (room temperature for best results)
- 1 tsp peppermint extract (adjust to taste)
- 24 Oreo cookies (plus extra for garnish)
- 1 can vanilla frosting (or homemade if preferred)
- Green food coloring (optional, for festive color)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Place one Oreo cookie at the bottom of each liner for a crunchy surprise.
- In a large bowl, mix the cake mix, water, oil, eggs, and peppermint extract until smooth. Tip: Don’t overmix to keep cupcakes tender.
- Fill each liner about 2/3 full with batter. Tip: Use an ice cream scoop for even portions.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
- Let cupcakes cool completely on a wire rack before frosting.
- Tint the vanilla frosting with green food coloring if desired, then frost each cupcake. Garnish with crushed Oreos.
Out of the oven, these cupcakes are moist with a hint of mint and a delightful crunch from the Oreo base. Serve them at your next party or enjoy as a decadent treat with a glass of cold milk.
Peanut Butter Oreo Cupcakes
Baking these Peanut Butter Oreo Cupcakes is like throwing a party in your mouth. You get the creamy richness of peanut butter paired with the crunchy, chocolatey goodness of Oreos, all in a soft, fluffy cupcake.
Ingredients
- 1 1/2 cups all-purpose flour (sifted for lighter cupcakes)
- 1/2 cup creamy peanut butter (use natural for a healthier twist)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup unsalted butter, softened (room temperature blends better)
- 2 large eggs (room temperature for smoother batter)
- 1 tsp vanilla extract (pure extract for best flavor)
- 1/2 cup milk (whole milk makes cupcakes richer)
- 12 Oreo cookies (plus extra for garnish)
- 1 tsp baking powder (ensure it’s fresh for maximum rise)
- 1/2 tsp salt (balances the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Place one Oreo cookie at the bottom of each liner for a crunchy base.
- In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the sifted flour, baking powder, salt, and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Divide the batter evenly among the prepared liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish with additional peanut butter and crushed Oreos before serving.
Out of the oven, these cupcakes are a dream with their moist crumb and the surprise Oreo base. Serve them with a cold glass of milk or crumble extra Oreos on top for an extra chocolatey punch.
Oreo Cheesecake Cupcakes
Just imagine biting into a creamy, dreamy Oreo cheesecake that’s perfectly portioned into a cupcake. You get all the decadence without the hassle of slicing a whole cheesecake. Plus, they’re a hit at parties or as a sweet treat for yourself.
Ingredients
- 24 Oreo cookies (keep 12 whole for the base, crush the rest)
- 2 (8 oz) packages cream cheese, softened (room temperature blends smoother)
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract (pure extract for best flavor)
- 2 large eggs (room temperature mixes better)
- 1/2 cup sour cream (adds tang and creaminess)
- 1/4 tsp salt (enhances all the flavors)
Instructions
- Preheat your oven to 325°F. Line a muffin tin with cupcake liners.
- Place a whole Oreo at the bottom of each liner. This will be your crust.
- In a large bowl, beat the cream cheese until smooth. Tip: Scrape the bowl to ensure no lumps.
- Add the sugar and vanilla, beating until combined. Then, add eggs one at a time, mixing well after each.
- Stir in the sour cream and salt until the mixture is smooth. Tip: Don’t overmix to keep the filling light.
- Fold in the crushed Oreos, saving a few for topping if desired.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the centers are just set. Tip: They’ll firm up as they cool, so don’t overbake.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 2 hours before serving.
Velvety smooth with a crunchy Oreo base, these cupcakes are a textural dream. Serve them with a drizzle of chocolate sauce or a dollop of whipped cream for extra indulgence.
White Chocolate Oreo Cupcakes
Oh, you’re in for a treat with these White Chocolate Oreo Cupcakes! They’re the perfect blend of creamy and crunchy, with a surprise Oreo at the bottom that’ll make every bite unforgettable.
Ingredients
- 1 cup all-purpose flour (sifted for lighter cupcakes)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup unsweetened cocoa powder (for a rich flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk (or substitute with milk + 1/2 tbsp vinegar)
- 1/4 cup vegetable oil (or any neutral oil)
- 1 large egg (room temperature for best results)
- 1 tsp vanilla extract
- 12 Oreo cookies (plus extra for garnish)
- 1/2 cup white chocolate chips (melted for drizzle)
- 1 cup heavy cream (chilled for whipping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Place one Oreo cookie at the bottom of each liner for a crunchy base.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cupcakes tender.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, whip the heavy cream until stiff peaks form. Gently fold in half of the melted white chocolate for a creamy frosting.
- Once cooled, frost each cupcake with the white chocolate whipped cream.
- Drizzle the remaining melted white chocolate over the frosted cupcakes and garnish with crushed Oreo cookies.
Perfect for any occasion, these cupcakes boast a moist crumb, a hint of cocoa, and the delightful crunch of Oreos. Serve them at your next gathering or enjoy as a decadent treat with your afternoon coffee.
Oreo Mud Pie Cupcakes
Alright, you’re in for a treat with these Oreo Mud Pie Cupcakes. Imagine biting into a moist chocolate cupcake, only to find a creamy, Oreo-filled surprise in the middle. It’s like your favorite mud pie got a fun, handheld makeover.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (use Dutch-process for richer flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil (or any neutral oil)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 12 Oreo cookies (plus extra for garnish)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the water, oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cupcakes tender.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, place an Oreo cookie in the center of each cupcake liner in the muffin tin. Tip: This ensures the cookies are ready to be the surprise middle.
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cupcakes are cool, use a spoon or melon baller to remove a small amount of cake from the center of each.
- Place an Oreo cookie in each hollowed-out center, then top with whipped cream.
- Garnish with crushed Oreo cookies on top.
Perfect for any occasion, these cupcakes offer a delightful crunch from the Oreo, contrasted with the smooth whipped cream and rich chocolate cake. Serve them at your next gathering and watch them disappear before your eyes.
Cookies and Cream Oreo Cupcakes
Unbelievably easy and irresistibly delicious, these Cookies and Cream Oreo Cupcakes are your next baking project. You’ll love how the classic Oreo flavor shines in every bite, making them a hit for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (for a rich chocolate flavor)
- 1 tsp baking soda (ensure it’s fresh for best rise)
- 1/2 tsp salt (fine sea salt preferred)
- 1 cup granulated sugar (adjust slightly if you prefer less sweet)
- 1/2 cup vegetable oil (or any neutral oil)
- 1 large egg (room temperature)
- 1 tsp vanilla extract (pure for best flavor)
- 1 cup buttermilk (shake well before measuring)
- 12 Oreo cookies (plus more for garnish)
- 1 1/2 cups heavy cream (chilled)
- 1/4 cup powdered sugar (for whipping cream)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat together sugar, oil, egg, and vanilla until smooth. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- Crush 12 Oreo cookies into small pieces and fold into the batter. Tip: Don’t overmix to keep the cookies chunky.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
- Frost the cooled cupcakes with the whipped cream and garnish with additional Oreo cookies.
Rich in flavor with a perfect balance of creamy and crunchy textures, these cupcakes are a dream. Serve them at your next gathering or enjoy as a decadent treat with your afternoon coffee.
Double Stuf Oreo Cupcakes
Mmm, you know those days when only something decadent will do? These Double Stuf Oreo Cupcakes are your answer, combining the classic cookie you love with a moist, fluffy cupcake.
Ingredients
- 1 box chocolate cake mix (or your favorite homemade recipe)
- 1 cup water (for the cake mix)
- 1/2 cup vegetable oil (or any neutral oil)
- 3 large eggs (room temperature for best results)
- 12 Double Stuf Oreos (plus more for garnish)
- 1 can vanilla frosting (or homemade if you’re feeling ambitious)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Tip: Don’t overmix to keep the cupcakes tender.
- Place one Double Stuf Oreo at the bottom of each cupcake liner.
- Fill each liner 2/3 full with the cake batter. Tip: An ice cream scoop makes this step mess-free.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake part comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost each cupcake with vanilla frosting and top with a piece of Double Stuf Oreo. Tip: Warm your knife for smoother frosting application.
Kick back and enjoy the crunch of Oreo with every bite of these cupcakes. Perfect for parties or a solo treat, they’re sure to satisfy your sweet tooth.
Oreo Cupcakes with Whipped Cream Frosting
Hey, you’re going to love these Oreo cupcakes with whipped cream frosting. They’re the perfect mix of crunchy and creamy, and super easy to make for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour (sifted for a lighter texture)
- 1/2 cup unsweetened cocoa powder (for that deep chocolate flavor)
- 1 tsp baking soda (helps them rise)
- 1/2 tsp salt (balances the sweetness)
- 1 cup granulated sugar (adjust if you prefer less sweet)
- 1/2 cup vegetable oil (or any neutral oil)
- 2 large eggs (room temperature for best results)
- 1 tsp vanilla extract (pure for the best flavor)
- 1 cup buttermilk (makes them moist)
- 12 Oreo cookies (crushed, plus extra for garnish)
- 2 cups heavy cream (very cold for perfect whipping)
- 1/4 cup powdered sugar (for the frosting, adjust to taste)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the sugar, oil, eggs, and vanilla until smooth.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Fold in the crushed Oreos gently to keep the cookies chunky.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
- For the frosting, whip the heavy cream and powdered sugar on high speed until stiff peaks form, about 3 minutes.
- Frost the cooled cupcakes and garnish with additional Oreo crumbs or whole cookies.
Delightfully creamy and rich, these cupcakes are a dream with the crunch of Oreos in every bite. Serve them at your next party or enjoy as a decadent treat with your afternoon coffee.
Chocolate Oreo Cupcakes with Oreo Buttercream
Mmm, you’re in for a treat with these Chocolate Oreo Cupcakes topped with creamy Oreo Buttercream. Perfect for any occasion, they’re as fun to make as they are to eat.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (use Dutch-process for richer flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil (or any neutral oil)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 12 Oreo cookies, plus more for garnish
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp milk (adjust for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, oil, vinegar, and vanilla to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep cupcakes tender.
- Place an Oreo cookie at the bottom of each liner, then fill 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then milk to reach your preferred consistency.
- Crush remaining Oreos and fold into the buttercream. Tip: Reserve some crumbs for topping.
- Frost cooled cupcakes and sprinkle with reserved Oreo crumbs.
So, these cupcakes are a dream with their moist chocolate base and crunchy Oreo surprise at the bottom. The buttercream is luxuriously smooth with bits of cookie for texture. Try serving them with a glass of cold milk for the ultimate indulgence.
Oreo Cupcakes with Chocolate Ganache
Delightfully decadent, these Oreo cupcakes with chocolate ganache are your next baking project. Perfect for any occasion, they combine the classic cookie with rich chocolate for a treat that’s hard to resist.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (for deep chocolate flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or any neutral oil)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp vinegar, let sit for 5 minutes)
- 12 Oreo cookies (plus more for garnish)
- 1 cup heavy cream
- 8 oz semisweet chocolate chips (for smooth ganache)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth. Tip: Scrape the bowl’s sides to ensure everything is well combined.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Place an Oreo cookie at the bottom of each liner, then fill 2/3 full with batter. Tip: The cookie will rise to the middle during baking.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- For the ganache, heat heavy cream until just boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Tip: For a thicker ganache, let it cool slightly before pouring.
- Spread ganache over cooled cupcakes and garnish with crushed Oreos.
These cupcakes are a dream with their moist crumb and creamy ganache topping. Try serving them with a scoop of vanilla ice cream for an extra indulgent dessert.
Mini Oreo Cupcakes
Got a sweet tooth but short on time? These Mini Oreo Cupcakes are your new best friend. They’re quick, easy, and packed with that classic Oreo flavor you love.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar, let sit for 5 minutes)
- 1/4 cup vegetable oil (or any neutral oil)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 12 Oreo cookies, plus extra for garnish
- 1 cup whipped cream (or canned whipped topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the buttermilk, oil, egg, and vanilla extract to the dry ingredients. Mix until just combined.
- Carefully stir in the boiling water until the batter is smooth. Tip: The batter will be thin, but that’s okay!
- Place one Oreo cookie at the bottom of each muffin liner.
- Pour the batter over the Oreos, filling each liner about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t overbake to keep them moist.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Top each cupcake with a dollop of whipped cream and a small piece of Oreo for garnish. Tip: For extra flair, drizzle with chocolate syrup.
These cupcakes are wonderfully moist with a surprise Oreo at the bottom. The whipped cream topping adds a light, creamy contrast to the rich chocolate. Try serving them at your next party for a guaranteed crowd-pleaser.
Oreo Cupcakes with Vanilla Bean Frosting
Who doesn’t love a treat that combines the classic Oreo cookie with the fluffy goodness of cupcakes? These Oreo Cupcakes with Vanilla Bean Frosting are a dream come true for cookie and cake lovers alike, offering a perfect blend of textures and flavors that’ll have you reaching for seconds.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (for a rich chocolate flavor)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or any neutral oil)
- 2 large eggs (room temperature for best results)
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp vinegar added, let sit for 5 minutes)
- 12 Oreo cookies (plus more for garnish)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (sifted for smooth frosting)
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
- 2 tbsp heavy cream (adjust for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar, oil, eggs, and vanilla extract until smooth.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- Place an Oreo cookie at the bottom of each cupcake liner.
- Divide the batter evenly among the liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla bean seeds, and heavy cream, beating until light and fluffy.
- Frost the cooled cupcakes and garnish with additional Oreo cookies if desired.
Out of the oven, these cupcakes are moist with a tender crumb, thanks to the buttermilk, and the Oreo at the base adds a delightful crunch. The vanilla bean frosting is rich and aromatic, making these cupcakes a showstopper at any gathering. Try serving them with a glass of cold milk for the ultimate nostalgic treat.
Gluten-Free Oreo Cupcakes
You’ve been dreaming of a gluten-free treat that doesn’t skimp on flavor, right? These Gluten-Free Oreo Cupcakes are your answer—decadent, easy to make, and sure to impress.
Ingredients
- 1 cup gluten-free flour blend (look for one with xanthan gum)
- 1/2 cup cocoa powder (unsweetened, for rich flavor)
- 1 tsp baking powder (ensure it’s gluten-free)
- 1/2 tsp salt (fine sea salt works best)
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 cup sugar (adjust to sweetness preference)
- 2 large eggs (room temperature for better mixing)
- 1 tsp vanilla extract (pure for best flavor)
- 1/2 cup milk (any type, even almond or oat)
- 12 gluten-free Oreo cookies (plus more for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
- Crush 12 gluten-free Oreo cookies into small pieces and fold them into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these cupcakes as is, or get creative with a dollop of whipped cream and a mini Oreo on top for extra flair. The texture is wonderfully moist with a satisfying crunch from the Oreo pieces, making every bite a delightful contrast.
Conclusion
Outstanding in both flavor and simplicity, these 17 Oreo cupcake recipes are a treasure trove for any home baker looking to delight. Whether you’re a novice or a seasoned pro, there’s something here to spark your creativity. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!
