Oreo Cupcakes Recipe – Cookies and Cream Cupcakes with Oreo Frosting

Some cupcake recipes hit the sweet spot, but this one goes straight for the memory. These Oreo cupcakes bring together soft chocolate cake, cookies-and-cream frosting, and a whole Oreo cookie hiding at the bottom. That last detail changes everything.

You’ll learn how to make Oreo cupcakes that stand out from every other Oreo dessert recipe online. I’ll walk you through the cupcake base, a cookies-and-cream frosting that pipes like a dream, and the crunchy detail that makes these different from Oreo muffins or Oreo cupcakes from box cake mixes. You’ll also find the trick that took my frosting from good to bakery-style without using any specialty tools.

These bake up rich, fluffy, and deeply chocolatey with a bite of crunch in the base. The kind of cupcakes that look good on Pinterest boards for birthdays and celebrations. But also the kind you’ll want to make just because they feel fun. They check every box if you’re looking for easy Oreo treats that deliver flavor and flair.

And here’s the twist: a single pantry ingredient gives the frosting that pipe-clean texture you never see coming.

Start With the Oreo at the Bottom

Each cupcake begins with a whole Oreo cookie tucked into the liner before the batter goes in. That’s not just for show. It gives structure, adds crunch, and keeps the bottom from getting soggy.

Once you prep the pan and place the cookies, you’ll move to the dry ingredients. Use Dutch-processed cocoa powder here. I’ve tested both types, and the Dutch one gives a darker, smoother flavor that holds up against the sweetness of the frosting. It also pairs better with the chopped cookies you’ll fold in later.

This chocolate base holds its shape but stays soft. It’s lighter than a brownie and fluffier than a box mix. If you love cupcakes with a bakery texture, this one gives you that.

For another fun twist on presentation, check out these Ice Cream Cone Cupcakes. They also use structure as part of the surprise.

Room Temperature for a Reason

Butter, eggs, and milk need to sit out. If your butter is too cold, it won’t cream properly with the sugars. The air you whip into this step affects the rise and crumb. And cold eggs can curdle the batter when they meet the creamed mix.

Once you cream the butter with both granulated and brown sugar, you’ll add the eggs one at a time. Then comes the vanilla. After this, you alternate the dry mix with the milk. The batter turns thick and velvety. Just thick enough to suspend chunks of Oreo without sinking.

Now, here’s the moment for personal preference: buttermilk adds a tang and softer crumb. Whole milk gives a cleaner, more neutral flavor. I’ve used both, but I usually go for buttermilk. Especially if I’m topping these with something rich like the cream cheese Oreo frosting.

I’ve used the same technique when baking these Homemade Funfetti Cupcakes, and the difference always shows.

Don’t Overmix and Don’t Skip the Fold

After the batter comes together, you’ll fold in chopped Oreos. Not crushed. You want bite-sized pieces, not crumbs. The fold keeps the batter light and helps the cookies stay suspended.

Use a spatula here, not a mixer. That’s the part Whiskers usually wanders over for. The rustle of cookie pieces makes him think treats are coming.

Portion the batter so each liner is three-quarters full. These rise enough to give you a dome without overflowing. They bake in under 20 minutes, but check around 17. A few moist crumbs on the toothpick means they’re ready.

Let them cool completely. A warm cupcake will melt your frosting, and all that effort will slide right off.

While they cool, it’s a good time to review other Oreo Dessert Recipes that use this same cookie in creative ways.

The Cookies-and-Cream Frosting Trick

Cream cheese and butter form the base of this frosting. You want both at room temperature. Beat them together until smooth, then add the powdered sugar in parts. Vanilla comes next.

Once that’s done, fold in crushed Oreos by hand. I always crush them by hand, not in a blender or bag. Bigger pieces add better texture and don’t clog piping tips. This is how you get that cookies-and-cream look instead of grey frosting with specks.

Now here comes the dash magic. A tiny pinch of salt. That’s what cuts the sweetness, lifts the cream cheese flavor, and gives the whole thing balance. Without it, the frosting leans flat. With it, the swirl tastes clean and full.

I use the same principle in my Oreo Cheesecake, where salt turns sweetness into something richer.

Decorate for Maximum Impact

You can spread the frosting or pipe it. A star tip gives the best visual texture, but an offset spatula works just as well. If you want a simple look, swirl and top with a halved Oreo or a mini version.

I like to leave one or two cupcakes bare so people can see that surprise Oreo at the bottom. It always starts a conversation.

For birthdays, these look great next to Oreo Cake Pops. Together, they cover every bite-sized base.

Final Thoughts and a Friendly Invite

These cupcakes bring together soft cake, crunchy cookies, and a cream cheese swirl that pipes like a dream. They work for birthdays, bake sales, or just a treat to share.

Try baking them once, and you’ll see why they’ve become my go-to Oreo cupcake recipe. That Oreo at the bottom? It always surprises people, no matter how many times they’ve had it.

Pin this recipe for later if it made your dessert list. Add it to your board of Cupcakes Aesthetic bakes, or send it to someone who loves Oreo treats.

And if you make these, I’d love to hear how they turned out. Leave a comment, ask a question, or just share which part your crowd loved most. Whiskers and I are always curious.

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Yield: 12 cupcakes

Oreo Cupcakes Recipe

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Soft chocolate cupcakes with crushed Oreos inside and a thick swirl of cookies-and-cream cream cheese frosting. Each cupcake hides a whole Oreo at the bottom for an extra surprise.

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• FOR THE CUPCAKES
• 12 whole Oreo cookies
• 1 cup (130 g) all-purpose flour
• 1/3 cup (30 g) Dutch-processed unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) whole milk or buttermilk, room temperature
• 8 Oreo cookies, chopped (not crushed to crumbs)
• FOR THE FROSTING
• 1/2 cup (115 g) unsalted butter, room temperature
• 8 oz (225 g) full-fat cream cheese, room temperature
• 2 cups (240 g) powdered sugar
• 1 teaspoon vanilla extract
• 6 Oreo cookies, crushed by hand into small chunks
• 12 mini Oreos or halved regular Oreos, for garnish (optional)

Instructions

1. PREP THE OVEN AND PAN: Preheat the oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners and place one whole Oreo cookie at the bottom of each liner.
2. WHISK DRY INGREDIENTS: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
3. CREAM BUTTER AND SUGARS: In a large bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar together on medium speed until pale and fluffy, about 3 to 5 minutes.
4. ADD EGGS AND VANILLA: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. COMBINE WET AND DRY: Add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry mix. Mix on low speed just until combined, being careful not to overmix.
6. FOLD IN COOKIES: Gently fold the chopped Oreos into the batter using a spatula. The batter will be thick.
7. PORTION AND BAKE: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. COOL COMPLETELY: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. MAKE THE FROSTING: In a large bowl, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
10. ADD SUGAR AND VANILLA: Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed until fully combined. Add the vanilla and beat for another 30 seconds.
11. ADD CRUSHED OREOS: Fold the crushed Oreos into the frosting with a spatula, mixing just until evenly distributed.
12. FROST AND GARNISH: Pipe or spread the frosting generously onto the cooled cupcakes using a large open star tip or offset spatula. Top each cupcake with a mini Oreo or a halved regular Oreo if desired.

Notes

Use room temperature ingredients for the best texture and consistency. Crushing the Oreos by hand for the frosting gives a chunkier texture that won’t clog piping tips. Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 420mgCarbohydrates: 45gFiber: 2gSugar: 24gProtein: 7g