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–+ servings
Three cupcakes with swirled cookie and cream frosting, each topped with a mini chocolate sandwich cookie, placed on a cooling rack.
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Oreo Cupcakes Recipe

Could it be the Oreo cookies inside and out that make these Oreo Cupcakes so delicious? They look really fancy and are a cinch to make.
Course Dessert
Cuisine American
Keyword oreo cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Calories 374kcal
Author Katie Cooksey

Ingredients

for the cupcakes-

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup milk
  • 1 ¼ cups all purpose flour
  • 1 ½ cups self rising flour
  • 1 ½ cups crushed Oreo cookies

for the frosting-

  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 5 tablespoons milk
  • 1 pound powdered sugar about 3 3/4 cups
  • ½ cup Oreo cookies crushed
  • 24 mini Oreo cookies for garnish
US Customary - Metric

Instructions

for the cupcakes-

  • Preheat oven to 350° F. Line 24 muffin tins with paper liners and set aside.
    Top-down view of baking ingredients including butter, sugar, eggs, vanilla, flour, cocoa powder, small chocolate cookies, and a few other measured items on a light-colored countertop.
  • In large stand mixer or using a hand mixer, whip butter and sugar together until light and fluffy.
    Hand pouring vanilla extract into a bowl of creamed butter and sugar.
  • Stir in vanilla extract and eggs 1 at a time until combined. Using a rubber spatula, scrape sides of the bowl and mix again.
    A glass bowl on a countertop containing creamed butter and sugar with an egg cracked in the center, ready to be mixed.
  • Slowly stir in all-purpose flour, self rising flour, and milk, alternating back and forth until all ingredients are added to the bowl.
    A bowl containing a mixture of creamed butter and sugar, with flour being added on top. A hand holding a spoon is visible in the foreground.
  • Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.
    A bowl of whipped cream with a large amount of crushed chocolate cookie crumbs on top, set on a countertop with a patterned cloth beside it.
  • Scoop batter into prepared muffin tins so they are ⅔ full.
    A metal scoop is used to place cupcake batter into white paper liners in a muffin tin.
  • Bake 18-22 minutes or until toothpick inserted comes out clean*.
    Two muffin trays, each holding twelve baked cupcakes, are placed on a light-colored surface. The cupcakes are evenly baked with golden-brown tops.
  • Remove cupcakes from the oven and set aside to cool.

for the frosting-

  • Using a hand mixer or stand mixer, whip butter and vanilla extract together in a large bowl.
    A glass bowl containing cubed butter, vanilla extract, on a countertop. In the background, small chocolate cookies are visible in a bowl and scattered around.
  • Mix in powdered sugar and then the milk.
    A hand holds a mixer blending a thick, creamy substance in a clear glass bowl.
  • Using a rubber spatula, scrape sides of the bowl and whip 1-2 minutes or until light and fluffy.
    A glass bowl filled with a mixture of crumbled cookies and white creamy substance. A hand is using a spatula to mix the contents.
  • Fold in crushed Oreos.
  • Frost cooled cupcakes** and top with a mini Oreo.
    A hand piping chocolate swirled frosting onto cupcakes placed on a cooling rack.

Video

Notes

*It's really important to not over bake these so they stay moist. Watch them carefully!
** If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies are ground really well so you don't clog your piping bag.

Nutrition

Calories: 374kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 180mg | Potassium: 73mg | Fiber: 1g | Sugar: 41g | Vitamin A: 416IU | Calcium: 28mg | Iron: 2mg
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