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These Oreo Cupcakes are made with an entire Oreo cookie in each cupcake, and lots more whipped into the fluffy frosting on top. They’re rich, decadent, and a true dream for any Oreo lover!
Behind This Oreo Cupcakes Recipe
I have been making these Oreo cupcakes for YEARS! I think 2014 was the first time I started experimenting with placing a whole Oreo cookie inside of cupcake batter. Boom, mind blown. The Oreo’s return to a hard cookie after the cupcake cools. Isn’t that crazy? So not only do you get a chocolate cupcake, you get a surprise crunchy Oreo cookie as the base of the cupcake. What more could you ask for?
Oreo frosting. That’s the more you could ask for!
In this recipe, I use almost two whole packages of Oreo cookies. I know that’s a lot but it’s sooooooooo worth it. Especially if you know someone who loves cookies and cream or anything Oreo. The frosting is a cream cheese base with marshmallow fluff and then (sorry) two dozen crushed Oreo’s…. oops! We basically mimic the cream filling of the Oreo for the frosting, but then add Oreo’s to that cream filling so it’s this twisted Oreo/filling phenomenon that just plays with your emotions. You gotta try it!
Tips from My Kitchen
- Use room temperature ingredients. To ensure a smooth, creamy frosting, be sure to let the butter and cream cheese come to room temperature ahead of time. Cold cream cheese does not mix easily and can create a lumpy frosting.
- Don’t skip the espresso. Adding espresso to chocolate desserts is a little “hack” for enhancing the chocolate and creating a richer flavor. It doesn’t add a coffee taste at all.
- Take care with the water. When dissolving the espresso in boiling water, and then adding it to the batter, use extra caution because it could splash or bubble.
- Do not overbake. These Oreo cupcakes bake in just 16-18 minutes. Be sure to check at the 16 minute mark to prevent dry cupcakes.
- Make the cupcakes ahead. Since the cupcakes need to cool completely before frosting, you can easily make them a day in advance and frost them the next day. Just keep them in an airtight container on the counter.
Key Ingredients
These cupcakes are made with lots of Oreos and pantry staples. Here’s a look at what you’ll need.
- Baking staples – All-purpose flour, sugar, and salt.
- Cocoa – Cocoa powder adds the rich chocolate flavor to the cupcakes.
- Leavening agents – Both baking powder and baking soda ensure the cupcakes rise to create the light, fluffy texture.
- Milk – Whole or 2% milk work great.
- Vegetable oil – Adds moisture and richness to the cupcakes.
- Egg – Adds structure to the batter.
- Vanilla – Adds another layer of flavor to the cupcakes and frosting.
- Espresso – Enhances the overall chocolate flavor, without making the cupcakes taste like coffee.
- Oreo cookies – Added to both the cupcake batter and the frosting.
- Butter – I use salted butter for extra flavor in the frosting.
- Cream cheese – I personally prefer Philadelphia cream cheese, though any brand of full-fat, brick-style cream cheese works.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Marshmallow fluff – Adds a sweet, fluffy texture to the frosting.
How to Store Cupcakes
These Oreo cupcakes can be stored at room temperature for 2-3 days or in the fridge for up to 5 days. They are best enjoyed at room temperature.
They can be frozen as well, though I recommend doing so before frosting and then adding the frosting once they’ve thawed.
Looking for More Oreo Desserts?
This Oreo Mug Cake is made with just 3 ingredients and is perfect when you just need a single serving or two of dessert. Oreo Ice Cream Sandwiches are great for summer and this No-Bake Oreo Delight is a picnic favorite.
Happy Baking! I am always here if you have any questions!
I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Triple Oreo Chocolate Cupcakes
Ingredients
Super Moist Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup boiling water
- 1/2 teaspoon espresso powder
- 32 Oreo cookies, divided* see note below
Creamy Oreo Frosting
- 1 stick butter salted, softened to room temp
- 1 8 oz block Philadelphia cream cheese softened to room temp
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff Marshmallow creme can also be used
- 24 Oreo cookies crushed*, see note below
Instructions
Super Moist Chocolate Cupcakes
- Preheat oven to 325º F. Prepare cupcake liners in muffin tin.
- In a large mixing bowl add the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk through to combine using a hand mixer or stand mixer.
- To the dry ingredients add milk, vegetable oil, egg, and vanilla to flour mixture. Mix on medium low until just combined. Boil the water in the microwave, then to it add the espresso powder and mix until dissolved (caution – it may bubble).
- Reduce speed to low and carefully add boiling water to the cake batter. Once incorporated, beat on high for 1 minute to aerate the batter.
- Place one whole Oreo to the bottom of each cupcake liner**. Fill each liner with batter, just 3/4 full. If any Oreo's rise to the top, use a fork to push them down. Most will settle to the bottom while baking.
- Bake for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely on a cooling rack.
Creamy Oreo Frosting
- In a food processor, add the 24 Oreo's (filling in-tact) and pulse until they are finely ground to a crumb.
- In a mixing bowl, add the butter and cream cheese and beat (with a hand mixer or stand mixer) until creamy and smooth. Add half the powdered sugar, one cup at a time, fully incorporating as you go.
- To the frosting, add the Marshmallow fluff and vanilla extract and continue to beat until fluffy. Continue with the remaining two cups of powdered sugar, one cup at a time. Finally, add the Oreo cookie crumbs and mix until just incorporated. Taste and adjust as needed.
Cupcake Assembly
- Using a piping bag with a wide tip, pipe the frosting to your desired look, then top each cupcake with a full oreo. See notes for storage.
