If you're looking for the best Oreo cupcakes ever, then you've just found them. Seriously, with that soft and fluffy cookies and cream cupcake, the most amazing buttercream frosting and a hidden Oreo inside, you won't be able to resist making these over and over again.
If you're an Oreo fan like me, then these are about to become your new favourite cupcake.
With Oreo crumbs in the cake and that beautiful buttercream frosting, plus a hidden Oreo in the bottom of the cupcake (ssssh, it's a surprise), they really are the best ever!
I had a couple of packets of Oreos languishing in the cupboard since I'd made my raspberry Oreo brownies, and rather than just munch my way through the lot (which trust me is easily done), I thought it was time to finally make these stunner.
But the star here is that cookies and cream buttercream frosting; it's just utterly perfect and the Oreo cream taste really does come shining though. It really does bring something special to these cupcakes as well as my Oreo tray bake cake and mint Oreo cake.
I'll put my hands up and admit that I'd happily just make a bowl of buttercream and eat it on it's own!
Take me to the cupcakes already!
Table of Contents
If you want to skip the essential info and handy tips for making the best Oreo cupcakes ever, then head down to the printable recipe card.
Taste: That classic cookies and cream taste in every bite
Ease: Quick and easy, and ready in under an hour
Pros: The extra hidden Oreo in the cupcake
Cons: Trying not to eat all the buttercream before frosting
Make again: Yes, how can I resist!
You'll love this recipe because...
When it comes to cupcakes I'm firmly in the "it's one serving, I'm not sharing" camp.
Yes it might not be the most graceful thing to eat, but there's absolutely nothing better than going in for the first bite and getting a sniff of that sweet buttercream frosting as you tuck in. Or if you prefer to be slightly more refined, grab yourself a fork.
Either way, I just know you are going to love these, and if your tastebuds need a little more tantalising then, how about the...
- Classic cookies and cream flavour in every bite
- Light and fluffy, full with the perfect amount of Oreos
- Velvety smooth Oreo buttercream that you can eat with by the spoon
- The Oreo surprise hidden at the bottom of the cupcake
- Absolutely no fail, just follow the step by step recipe and top tips
What you'll need to make this recipe
View my shopping list with equipment and ingredients
The recipe is a take on my classic vanilla cupcake recipe, which I really must get round to sharing with you guys. And as always there's nothing fancy, just simple ingredients and equipment.
But for these cupcakes there's the added bonus of Oreos!
Here's what you'll need:
- Oreo Cookies - Well they just wouldn't be Oreo cupcakes without them. If on a budget you can swap for own-brand versions. You can also get pre-packaged Oreo crumbs if you want something more convenient
- Unsalted Butter - We'll also add ¼ teaspoon of fine sea salt to bring out the creaminess of the butter. You can use slightly salted butter and leave out the salt if you prefer.
- Plain Flour or All Purpose Flour - If available, you can swap for self-raising but remember it already has the raising agents added so leave out the baking powder in the ingredients list
- Whole Eggs - Make sure these are at room temperature as it makes them super easy to whisk up and incorporate plenty of air for lovely light cupcakes
- Caster Sugar or Superfine Sugar
- Icing Sugar or Powdered Sugar
- Vanilla Extract
TOP TIP: Make sure your butter is at room temperature, it's a lot easier to work it. If you press down with you finger it should leave a dent, but not go straight through the butter.
How to make the recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
I'll be honest and admit that these cupcakes do not hang around long, so once they're ready be sure to stash a couple away for yourself while no-one's looking. You've put in the work, you deserve a cupcake or two!
But you need to make them first. So if you're ready to get going, here's how...
The hidden Oreo cupcake
First, let's make some Oreo crumbs. Pop the crush the cookies into either a mini chopper or food processor, a pulse until they form a sandy crumb.
Next up, beat together the sugar and butter in a large mixing bowl using a hand held mixer until light and fluffy. The mixture should be smooth and creamy in texture.
Add the eggs into the mixture, one at a time, and beat again. Make sure everything is well combined and the mixture is thick and frothy. Add the vanilla extract and whisk through.
Sift together the flour, baking powder and salt and fold into the cupcake batter. The batter should be smooth, with no pockets of flour.
Finally add the Oreo crumbs and fold through the batter, making sure they are completely mixed in. The batter will look speckled.
The best ever Oreo buttercream
While the cupcakes are baking you can get ahead and whip up the BEST EVER buttercream and it's really easy too - all you need are 3 ingredients!
Start by crushing more Oreos until they form a sandy crumb.
Then with a hand held mixer or a stand mixer with the balloon whisk attachment, whip the butter on medium-high for about 3-4 minutes. The butter will become pale in colour, light and airy.until it is pale in colour, light and airy.
Add in the icing sugar, a tablespoon at a time, whisking between each addition, until fully incorporated.
Finally add in the Oreo crumbs and whisk again until everything is well combined, smoother and creamy. Super simple!
Video: How to make Oreo cupcakes
Recipe top tips
- Crush the Oreos with a rolling pin - If you don't have a mini chopper or food processor, pop the cookies into a Ziploc bag, seal then crush them with a rolling pin. This is a great way to get the kids involved too. Just go gentle so not to split the bag!
- Turn your cupcakes halfway through - Keep an eye on your cupcakes as they bake. What you are looking for a nice dome with an even colour across the top. If you find some are cooking faster than others, turn the cupcakes halfway through the baking time for an even bake.
- Test your baked cupcakes - Check your cakes are properly baked by gently pushing a toothpick into the centre and if it comes out clean, they're ready. If there is cake batter on the toothpick pop them back in the oven for a few more minutes. Alternatively, gently press the cupcakes with your fingers - if the cake springs back it’s ready. If you leave an indentation or they feel too spongey, back in they go.
- Let the cupcakes cool down - I know they smell utterly amazing as they are baking and you'll be eager to get that buttercream on top, but let the cupcakes cool in the pan for 5-10 minutes before popping them on a wire rack to fully cool; then you can ice them. You don't want your beautiful swirls sliding off the top.
- Buttercream too thick? - You want a really smooth and easy to pipe buttercream. If you find it is too thick, add 2 tablespoons of milk or double cream (if you have it). Make sure you whisk well to fully combine everything. You'll find it will be a lot easier to pipe, but don't add too much else it will be too runny.
While these really are the best ever Oreo cupcakes you'll ever make, it doesn't stop you switching them up a little. And the easiest way is to grab different Oreo flavours and give them a go.
Depending on where you are in the world you'll get different flavours, but these are some of my favourite alternatives to try out:
- Peanut Butter Oreos - for all your peanut butter lovers! These would be amazing especially in the buttercream and you could fill the cupcakes with a peanut butter filling too.
- Mint Oreos - is there any flavour combo more classic than mint-chocolate? Add a little peppermint extract to the buttercream for a little extra mint hit. Check out my Mint Oreo cake for inspiration.
- Caramel Coconut Oreos - Why haven't I found these before? But how awesome would they be as cupcakes. You could add shavings of toasted coconut to decorate and fill the cupcakes with a caramel sauce.
- Chocolate Marshmallow Oreos - Oh my, these sound so good! Why not add some cocoa powder into the cupcake and use a marshmallow fluff buttercream instead.
Frequently asked questions
The recipe will make between 12-16 cupcakes, depending on how much batter you use for each of cupcake. An ice cream scoop is perfect for getting even cupcakes. If you don't want to make a whole batch, the recipe can be easily scaled down.
The cupcakes are best stored in an air-tight container at room temperature. You will find the Oreo cookie on top will go a little soft because of the moisture from the buttercream frosting.
The cupcakes are best eaten when they are freshly made, but if stored correctly they will last up to 3 days. Or only seconds if serving them to a group of hungry kids!
Yes, you ca. It's best to freeze them un-iced and then you can frost and decorate when you are ready to eat them. Just pop the un-iced cupcakes in a sealable freezer/ Zip-loc bag and freeze for up to 1 month. Remember to defrost thoroughly before using.
Did you make this recipe?
Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Instagram, Facebook or Pinterest?
For the cupcakes
For the KitKat frosting
- 5 Oreos
- 200 g Butter Unsalted
- 400 g Icing Sugar or Powdered Sugar
- 12 Oreos
- To make the cupcakes: Preheat oven to 180C/ 350F and line a deep muffin tray with cupcake cases.
- Using a food processor crush the Oreo cookies to a fine crumb or add into a Ziploc bag and crushed with a rolling pin.10 Oreos
- Using a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.200 g Butter, 200 g Caster Sugar
- Add the eggs, one at a time, to the creamed mixture. Whisk well between adding each egg. The mixture will become thick and frothy. Add the vanilla extract and mix through.4 Eggs, 1 teaspoon Vanilla Extract
- Sift the flour, baking powder and sea salt together, then add to the mixture. Gently fold together until the cake batter is soft and smooth.250 g Plain Flour, 2 teaspoon Baking Powder
- Add the crushed Oreos to the cupcake batter and fold throguh until everything is well combined.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the Oreo buttercream: Using a food processor crush the Oreo cookies to a fine crumb or add into a Ziploc bag and crushed with a rolling pin.5 Oreos
- In a large bowl or stand mixer with the balloon attachment, whip the butter until pale and creamy. Start on low speed for 2-3 minutes, increasing to medium/high for 4-5 minutes. Alternatively use a hand held mixer.200 g Butter
- Add the icing sugar a 2-3 tablespoons at a time, and gently beat in. Continue until all the icing sugar is combined and the butercream is light, airy and smooth.400 g Icing Sugar
- Add the Oreo crumbs to the buttercream and fold through until they are well distributed.
- To decorate: Fill a piping bag fitted with a round nozzle (Wilton 1A) with the buttercream.
- Pipe the frosting onto the cupcakes and then decorate with an Oreo placed on top.12 Oreos
- The cupcakes are best kept in an air-tight container at room temperature.
- The cupcakes will keep fresh for up to 3 days.
- You can freeze the un-iced cupcakes in a sealed freezer bag for up to 1 month. Remember to defrost thoroughly before eating.
- If you have any buttercream leftover, pop it in a sealed container in the fridge for up to 2 weeks, or the freezer for 3 months.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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