Ever find yourself staring at a package of Oreos, thinking, “These are good, but they could be… cakier”? Well, you’re in for a treat. These Oreo cupcakes are a celebration of everything we love about that classic cookie – the deep chocolate, the sweet cream, and that satisfying crunch – all baked into a fluffy, irresistible cupcake. They’re perfect for birthdays, bake sales, or just making a Tuesday feel special.
- Servings: 12 Cupcake
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Cool Time: 1 Hour
- Chill Time: 15 minutes
- Total Time: 2 hours (includes cooling)
Ingredients Required to make Oreo Cupcake Recipe
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ¾ cup hot water
- 10 Oreo cookies, coarsely chopped
For the Cream Cheese Frosting:
- 8 oz (one block) full-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 8 Oreo cookies, crushed into fine crumbs
For Garnish:
- 12 mini Oreo cookies or additional Oreo halves
Step-by-Step Directions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper cupcake liners. For a Attractive Touch, Put a whole Oreo at the bottom of each Cupcake liner.
Step 2: Make the Batter
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla until well blended. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Carefully stir in the hot water. The batter will become thin. Gently fold in the chopped Oreos.
Step 3: Bake
Pour the batter into the prepared liners, filling each about ⅔ full. Bake for 18–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely (about 1 hour).
Step 4: Make the Frosting
While the cupcakes cool, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Slowly mix in the powdered sugar, adding one cup at a time and beating on low speed until fully blended. Mix in the vanilla and salt, then whip on high speed for 2–3 minutes until light and fluffy. Fold in the crushed Oreo crumbs. For a firmer frosting, chill it in the fridge for 15 minutes.
Step 5: Frost and Decorate
Once the cupcakes are completely cool, frost them using a piping bag or a simple spatula. Top each one with a mini Oreo or an Oreo half.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | ~520 | |
| Total Fat | 24g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 320mg | 14% |
| Total Carbohydrate | 75g | 27% |
| Dietary Fiber | 1.5g | 5% |
| Total Sugars | 58g | |
| Protein | 6g | 12% |
Final Thought
These cupcakes are pure, unapologetic joy. They’re rich, decadent, and deliver that iconic Oreo flavor in every single bite. The best part? Seeing the smile on someone’s face when they take that first taste. So, grab a glass of milk and enjoy your homemade creation. You’ve earned it
Also Read: Quick Sabudana Kheer for Fasting (Ready in 30 Mins!)
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.