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Triple Oreo Chocolate Cupcakes

Oreo cookie lovers unite! These super moist chocolate cupcakes have a hidden Oreo cookie inside, then topped with a cream cheese Oreo marshmallow frosting, and adorned with a whole Oreo cookie on top!
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, moist cupcakes, Oreo Cookie Cupcake, Oreo cookie frosting, oreo cookies
Servings: 16 cupcakes
Author: Mallory Austin
Cost: $14

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.

Notes

*You will need two 14.3 oz packages total of Oreo cookies to ensure you have plenty for this recipe. Each package comes with ~45 Oreo's each.
** The Oreo's at the bottom of the cupcake with return to a firm cookie once the cupcakes are cooled. This creates a delicious crunch to the bottom of the cupcake and a fun surprise for your guests.
*** Surprisingly, I never use a piping tip when piping standard frosting. What I use on my cupcakes in the photos you see is a standard disposable piping bag with the pointy end cut about one inch up.  See photos above!