These Oreo cupcakes are one of those bakes I come back to again and again. They feel familiar, comforting, and a little indulgent in the best way. Every time I make them, they disappear faster than I expect.
I love recipes that don’t try too hard to be clever. This one is simple at heart, but it delivers that rich cookies-and-cream flavor in every bite. Chocolate cake, soft Oreo centers, and a creamy frosting that tastes like childhood.
I’ve baked a lot of cupcakes over the years, but these always feel special. Maybe it’s the hidden Oreo at the bottom, or maybe it’s the way the buttercream melts slightly on a warm day. Either way, they never disappoint.
Oreos have always been one of my favorite biscuits to bake with. They bring crunch, creaminess, and a deep chocolate note all at once. There’s no need to overthink it when an Oreo already does so much of the work.
Some people say Oreos are overused, and I get that. But when something works this well, I don’t see a reason to fight it. Cookies and cream just belongs in dessert.
These cupcakes are soft and moist, with a rich chocolate base that balances the sweetness on top. The Oreo baked into the bottom turns slightly tender, almost cake-like, and it’s honestly my favorite part.
Ingredients Needed for the Recipe
- Oreos – used whole for the cupcake base and crushed for the buttercream flavor.
- Unsalted butter – creates richness in both the cupcake batter and the frosting.
- Light brown sugar – adds moisture and a deeper sweetness to the cupcakes.
- Eggs – help bind the batter and give the cupcakes structure.
- Self-raising flour – provides lift for soft, fluffy cupcakes.
- Cocoa powder – gives the cupcakes their chocolate flavor.
- Icing sugar – sweetens and thickens the buttercream.
- Milk – loosens the batter and frosting to the right consistency.
Before you start mixing anything, it helps to get everything measured out. Baking goes smoother when you’re not scrambling mid-recipe. I also like to let the butter sit out so it’s properly soft.
The Oreos don’t need much prep, which is one reason I love this recipe. I keep the cream filling inside because it adds flavor and texture. No fuss, no separating.
How to make ?
Step 1 – Prepare the cupcake cases
Line a muffin tray with cupcake cases and place one whole Oreo into each case. Press it down gently so it sits flat. This becomes a little surprise at the bottom of every cupcake.
It might feel odd to bake a biscuit directly into a cake, but trust the process. The Oreo softens just enough without disappearing. It’s a small detail that makes a big difference.
Step 2 – Make the chocolate cupcake batter
Cream the butter and light brown sugar together until smooth and fluffy. Take a minute here because this step sets the texture. A well-creamed base means lighter cupcakes.
Add the eggs and mix until fully combined, then fold in the flour and cocoa powder. The batter should be thick but smooth. A splash of milk helps if it feels too stiff.
Step 3 – Fill and bake
Spoon the batter over the Oreos, filling each case about two-thirds full. Try not to overfill, as they need room to rise. A steady hand helps keep things tidy.
Bake until the tops spring back lightly when touched. The smell alone will tell you they’re nearly done. Let them cool completely before frosting.
Step 4 – Crush the Oreos for the buttercream
Place the Oreos into a blender or food processor and pulse until fine. I keep the crumbs fairly small so they don’t clog the piping tip. Texture matters here.
If you prefer a chunkier finish, you can leave a few bits larger. Just keep in mind it will affect how smoothly the frosting pipes. I usually go finer for ease.
Step 5 – Make the Oreo buttercream
Beat the softened butter on its own until smooth and pale. This step makes the frosting lighter and easier to work with. It’s worth the extra minute.
Add the icing sugar gradually, then beat in the crushed Oreos. If the buttercream feels too thick, add milk a little at a time. Stop as soon as it’s smooth and pipeable.
Step 6 – Decorate the cupcakes
Pipe the buttercream onto the cooled cupcakes using a wide piping tip. The Oreo crumbs need space to pass through. Swirls look lovely, but any style works.
Finish with a mini Oreo or a half on top. It’s simple, familiar, and instantly recognizable. Everyone knows what they’re getting, and that’s part of the charm.
Serving Ideas
These cupcakes are perfect as they are, but I love serving them with a cup of strong tea or coffee. The bitterness balances the sweetness beautifully. It turns a simple treat into a proper break.
For parties, I sometimes arrange them on a plain white stand so the contrast pops. The dark frosting and cookies really stand out. They always catch the eye first.
If you’re serving kids, cutting one in half to show the Oreo inside gets a great reaction. It feels like a secret revealed. Small moments like that make baking fun.
Tips
- Use room-temperature butter for smoother batter and buttercream.
- Crush the Oreos finely to avoid blocked piping tips.
- Add milk slowly to the frosting to control the texture.
- Let cupcakes cool fully before decorating to prevent melting.
- Store at room temperature in an airtight container for best texture.
Storing and Freezing
These cupcakes keep well at room temperature for several days. I store them in an airtight container away from direct heat. The frosting stays soft without sliding.
If you want to freeze them, do so before decorating for best results. Once defrosted, add fresh buttercream. They taste just as good, which still surprises me.
I like having a few tucked away for unexpected cravings. Knowing they’re there feels comforting. Homemade treats always beat store-bought in moments like that.
Oreo cupcakes might not be fancy, but they don’t need to be. They’re reliable, crowd-pleasing, and deeply satisfying. That’s the kind of recipe I always want nearby.
Oreo Cupcakes Recipe
Description
Light & moist chocolate Oreo cupcakes filled with a whole Oreo at the base, topped with creamy Oreo buttercream and crowned with another Oreo cookie! These indulgent treats are perfect for cookies-and-cream lovers and ideal for birthdays, parties, or anytime you're craving something sweet and nostalgic.
ingredients
For the Cupcakes
For the Oreo Buttercream
For Decoration
Instructions
-
Preheat & Prep
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners. -
Add Hidden Oreos
Place one whole Oreo cookie into the bottom of each liner. -
Make Cupcake Batter
In a large bowl, beat the butter and caster sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Fold in sifted flour and cocoa powder until just combined. Add milk as needed to achieve a smooth, thick batter. -
Fill & Bake
Divide the batter evenly among the liners, covering the Oreos completely. Bake for 16–18 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting. -
Prepare Buttercream
Beat room-temperature butter until smooth. Gradually add icing sugar, then mix in finely crushed Oreos. Adjust consistency with milk or boiling water, a little at a time. -
Frost & Decorate
Using a large 1M piping tip (to accommodate Oreo crumbs), pipe swirls of buttercream onto each cooled cupcake. Top each with an Oreo cookie.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 425kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 12g60%
- Cholesterol 95mg32%
- Sodium 280mg12%
- Potassium 180mg6%
- Total Carbohydrate 59g20%
- Dietary Fiber 2g8%
- Sugars 41g
- Protein 5g10%
- Calcium 4 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months.
- Piping Tip: Use a large open star tip (like 1M) to avoid clogging from Oreo crumbs.
- Buttercream Consistency: If too thick, add milk or boiling water 1 tsp at a time until smooth and pipeable.
