Name: Oreo Cupcakes - Easy Cupcake Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 10 Oreo cookies, crushed; 12 whole Oreo cookies (for cupcake bases); Frosting of choice (cookies and cream recommended); Extra Oreo crumbs for topping

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Cupcakes have a way of making any day better. These Oreo cupcakes are my go-to when I want something playful yet comforting. Imagine biting into a soft, moist cake with hidden cookie pieces and finishing with a swirl of cookies and cream frosting that feels like a hug. That’s the kind of joy we’re baking here. I still remember the first time I brought these to a family gathering. I thought I had made enough for everyone, but let’s just say, they vanished before the coffee even brewed. The mix of chocolate, cream, and crunch does something to people—it pulls smiles out of them. If you’re on the hunt for easy cupcake recipes, this one belongs on your list. It hits all the right notes: it’s quick enough for a weeknight project, fun enough to make with kids, and yes, it works for fall cupcake recipes or really any season. When someone asks for cupcake recipes, I point them here. It’s a fun cupcake adventure that doesn’t need fancy tools—just your love for Oreos.

1) Key Takeaways
2) Easy Oreo Cupcakes Recipe
3) Ingredients for Oreo Cupcakes
4) How to Make Oreo Cupcakes
5) Tips for Making Oreo Cupcakes
6) Making Oreo Cupcakes Ahead of Time
7) Storing Leftover Oreo Cupcakes
8) Try these Dessert next!
9) Oreo Cupcakes Recipe
10) Nutrition

1) Key Takeaways

Oreo cupcakes that mix cookies, cream, and cake in one bite
Simple method with everyday ingredients
Perfect treat for kids, parties, or personal cravings
Easy cupcake recipes with fun flavor and texture

2) Easy Oreo Cupcakes Recipe

I want you to picture the happiest cupcake you’ve ever seen. It probably has sprinkles or frosting piled high. Now imagine if it had a whole Oreo cookie baked right inside. That’s what these Oreo cupcakes are about. They are easy cupcake recipes that don’t need fancy equipment or hours of your time.

These cupcakes give you soft chocolate cake with crunchy bits of Oreo tucked in, then topped with a frosting that tastes like cookies and cream ice cream. I’ve made them for birthdays, casual get-togethers, and even just a Tuesday night when the week felt a bit long. Every time, the plate empties quicker than I think it will.

If you’ve ever searched for fun cupcakes or quick cupcake recipe ideas, you’ll love this one. It takes the simple joy of cupcake recipes and makes them feel a little more special without making you stressed in the kitchen.

3) Ingredients for Oreo Cupcakes

All-purpose flour gives the cupcakes their structure while keeping the crumb tender. I use it in nearly all of my easy cupcake recipes because it’s reliable and familiar.

Cocoa powder adds that rich, chocolatey flavor. Pair it with Oreos, and you’re getting a double dose of chocolate goodness that feels balanced rather than overwhelming.

Baking soda keeps the cupcakes light and fluffy. Without it, you’d be biting into something flat and heavy.

Salt may seem small, but it wakes up all the other flavors. I never skip it, especially in desserts.

Butter brings richness and softness. When creamed with sugar, it sets up the fluffy texture we all expect in cupcakes.

Sugar sweetens and gives that golden crust around the edges. It’s simple, but it makes the whole recipe come alive.

Eggs help bind everything together while adding extra moisture. They make each cupcake soft without falling apart.

Vanilla extract adds warmth that balances the cocoa and Oreos. It rounds out the flavor so it doesn’t feel too sharp.

Buttermilk keeps the cupcakes moist and tender. It also reacts with baking soda to lift the batter.

Oreo cookies crushed and folded into the batter, plus whole Oreos placed at the bottom of the cupcake liners for a surprise bite.

Frosting of your choice, but I recommend cookies and cream buttercream. It ties the whole recipe together beautifully.

Extra Oreo crumbs for sprinkling on top because there’s no such thing as too many cookies here.

4) How to Make Oreo Cupcakes

Step 1. Preheat your oven to 350°F. Line your muffin tin with cupcake liners, and drop a whole Oreo at the bottom of each. This step alone feels fun, like giving each cupcake a secret base.

Step 2. In one bowl, whisk the flour, cocoa, baking soda, and salt. Keeping these dry ingredients together helps the batter mix evenly later on.

Step 3. In another larger bowl, beat butter and sugar until fluffy. Add the eggs one at a time and stir in vanilla. This is the base that makes the texture right.

Step 4. Slowly add the dry mixture and buttermilk into the butter mix, alternating each until combined. Don’t overmix, just fold gently until smooth.

Step 5. Fold in the crushed Oreos. At this point, you’ll see the little black and white specks in the batter, and that’s when you know it’s going to be good.

Step 6. Divide the batter into the liners. Bake for 18 to 20 minutes, or until a toothpick comes out clean. The kitchen will smell like chocolate heaven.

Step 7. Let the cupcakes cool completely before frosting. Top them with cookies and cream frosting, then sprinkle extra Oreo crumbs for that final touch.

5) Tips for Making Oreo Cupcakes

One tip I always give is not to overmix the batter once you add flour. The less you stir, the fluffier your cupcakes turn out. It’s tempting to keep going until smooth, but a few streaks are okay.

Another trick is to keep your butter at room temperature. Too cold, and it won’t cream properly with sugar. Too warm, and it turns greasy. Aim for that soft but not melted feel.

If you’re making these Oreo cupcakes for kids, let them sprinkle the crushed cookies on top. It keeps them busy and makes the cupcakes feel like a group project. Plus, they get to sneak a few cookies while you’re not looking.

6) Making Oreo Cupcakes Ahead of Time

Sometimes I bake these cupcakes the night before a party. Once cooled, I keep them in an airtight container without frosting. That way, they stay fresh and ready for decorating the next day.

You can make the frosting ahead too. Store it in the fridge, then bring it to room temperature before whipping it again. It spreads more smoothly that way.

Having these ready to frost saves time when you’re already busy with other food. Guests think you spent all morning baking when really you just planned a little smarter.

7) Storing Leftover Oreo Cupcakes

If by chance you have leftovers, store them in a sealed container at room temperature for two days. After that, move them to the fridge for up to a week. They still taste good, though the cookie base softens slightly.

For longer storage, freeze the unfrosted cupcakes. Wrap each tightly in plastic and freeze in a bag. When you need them, thaw at room temperature and frost fresh.

Honestly, I rarely get to this step. Oreo cupcakes vanish fast in my house, but it’s nice to know they hold up if you ever need to save them.

8) Try these Dessert next!

9) Oreo Cupcakes Recipe