Oreo Cupcakes

Warm, fudgy cupcakes filled with crushed sandwich cookies make every celebration feel extra special. This easy recipe yields tender chocolate cupcakes with a creamy Oreo center and a light cream cheese frosting—perfect for parties or an indulgent weeknight treat. If you enjoy playful twists, try pairing them with coconut lime cupcakes for a flavor contrast that’s sure to delight.

Why You’ll Love This Oreo Cupcakes

• Rich chocolate flavor with a surprise Oreo filling in every bite.
• Quick to make with simple pantry ingredients and minimal fuss.
• Family-friendly: kids love the cookie center and adults love the texture.
• Makes great leftovers and packs well for school lunches or office treats.
• Easy to frost and decorate for birthdays or holiday dessert tables.

Ingredients Needed

• Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

• Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

• Filling

  • 10 Oreo cookies, crushed (for filling)

• Frosting

  • 1/2 cup heavy cream (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup cream cheese, softened (for frosting)

• Topping

  • Crushed Oreo cookies (for topping)

Step-by-Step Instructions 5

1. Preheat and prep

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Mix dry ingredients

In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add wet ingredients and blend

Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients and mix until smooth.

4. Fill liners and bake

Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.

5. Make filling and frost

For the filling, mix the crushed Oreo cookies with a little frosting or cream until combined. Fill the center of each cupcake with this mixture. For the frosting, beat the cream cheese and heavy cream together, then gradually add powdered sugar until fluffy. Frost the cooled cupcakes and sprinkle with crushed Oreo cookies on top.

Serving Suggestions Oreo Cupcakes

• Serve with cold milk or espresso for a classic pairing.
• Top with a whole mini Oreo for an extra-decorative touch.
• Arrange on a tiered platter for a party dessert table alongside gingerbread cupcakes for seasonal variety.
• Add a drizzle of chocolate sauce or a dusting of cocoa for a bakery-style look.

Tips for Success Oreo Cupcakes

• Measure flour correctly by spooning into the cup and leveling to avoid dense cupcakes.
• Don’t overmix once wet and dry are combined; stop when batter is smooth.
• Cool cupcakes completely before frosting to prevent melting and sogginess.
• Make frosting firmer by chilling briefly if you need piping consistency.
• For a tropical twist, reference ideas from coconut lime cupcake variations to inspire new flavors.

Variations

Here are a few easy ways to change it up:

• Double chocolate: fold mini chocolate chips into the batter for extra texture.
• Dairy-free: use plant-based milk and vegan butter plus dairy-free cream cheese for frosting.
• Mint Oreo: swap regular Oreos for mint-filled cookies for a refreshing bite.

Follow us on Pinterest for more cozy ideas.

Oreo Cupcakes

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Warm, fudgy cupcakes filled with crushed Oreo cookies and topped with a creamy frosting—perfect for celebrations and indulgent treats.

• Total Time: 35 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 10 Oreo cookies, crushed (for filling)
• 1/2 cup heavy cream (for frosting)
• 1 cup powdered sugar (for frosting)
• 1/2 cup cream cheese, softened (for frosting)
• Crushed Oreo cookies (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients and mix until smooth.
4. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
5. Make the filling by mixing the crushed Oreo cookies with some frosting or cream until combined. Fill the center of each cupcake with this mixture. For the frosting, beat the cream cheese and heavy cream together, then gradually add powdered sugar until fluffy. Frost the cooled cupcakes and sprinkle with crushed Oreo cookies on top.

Notes

Measure flour correctly to avoid dense cupcakes. Cool cupcakes completely before frosting to prevent melting.

• Author: jayne
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 22g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg

Keywords: Oreo cupcakes, chocolate cupcakes, dessert recipes, party food, cupcake recipes