Go Back

Oreo Cookies and Cream Cupcakes

Indulge in these light and fluffy cupcakes filled with Oreo chunks and topped with a creamy Oreo buttercream frosting, perfect for chocolate lovers!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 cup crushed Oreo cookies
Buttercream Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.25 cups heavy cream
  • 1 teaspoon vanilla extract
Toppings
  • Oreo cookie pieces for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
  3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until you achieve a smooth batter.
  4. Gently fold in the crushed Oreo cookies until they’re evenly distributed throughout the batter.
  5. Pour the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool completely on a wire rack before frosting.
Buttercream Preparation
  1. For the buttercream, beat the softened butter until creamy. Gradually add in the powdered sugar and mix until combined.
  2. Pour in the heavy cream and vanilla extract, then continue beating until the buttercream is light and fluffy.
Frosting
  1. Frost the cooled cupcakes with the Oreo buttercream and garnish with additional Oreo cookie pieces if desired.

Notes

For an extra rich flavor, use high-quality cocoa powder. Substitute half of the butter with cream cheese for a lighter frosting. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.