The Best Oreo Cupcake Recipe

The Best Oreo Cupcake Recipe

This is the best Oreo cupcake recipe. In fact, I’m going to go out on a limb and say the best cupcake recipe ever. The secret to a really good Oreo cupcake is embracing just the best part of the Oreo, the creme. Start with a rich, chocolatey cupcake and top it off with a fluffy Oreo creme buttercream frosting. It’s heaven in cupcake form.   

The Best Oreo Cupcake Recipe

I think there is something about Oreo’s that appeals to the kid in everybody. The same goes for cupcakes, and the combination is really hard to resist. This truly is my favorite cupcake recipe, and Oreo cupcakes are my go-to for birthdays and school parties. One of my favorite things about them is that they are actually better the next day. The flavors mix and mingle and make Oreo magic overnight. 

The Best Oreo Cupcake Recipe

I usually pipe my frosting on with a large open star tip, but an errant piece of cookie crumb was clogging the tip and giving me more than a little grief. So, I snipped the tip off the bag and just squeezed the frosting on in a little dollop. I like the simple, modern look of the frosting like this, and it reminds me of the shape of the creme inside the Oreo. 

The Best Oreo Cupcake Recipe

The Best Oreo Cupcake Recipe
by Melissa at No. 2 Pencil

Chocolate Cupcakes

adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups of sugar

1 3/4 cups of all-purpose flour

3/4 cup of Hershey’s Cocoa (unsweetened cocoa)

1 1/2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

1 teaspoon of kosher salt

2 eggs

1 cup of milk

1/2 cup of vegetable oil

2 teaspoons of pure vanilla extract

1 cup of hot coffee

Makes 24 cupcakes

Preheat oven to 350 degrees.

Line two muffin trays with cupcake liners. Combine dry ingredients in bowl of stand mixer. Stir slowly to combine dry ingredients with paddle attachment. Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing. 

Divide batter evenly between muffin tins; bake 20-25 minutes. Remove from oven and let cool.

Oreo Creme Buttercream Frosting

Creme centers from one package of Double Stuf Oreos; set aside or discard the chocolate cookie pieces

1 cup of room temperature butter (2 sticks)

1 teaspoon of pure vanilla extract

Pinch of kosher salt

1 pound box of powdered sugar

1-2 tablespoons of milk

Combine creme centers and softened butter in stand mixer with paddle attachment. Once those are well combined, add pinch of salt and vanilla. Mix well. Slowly add powdered sugar. Use milk to thin frosting to desired consistency.

I wanted a tiny bit of cookie flecks in my frosting, so I crushed just one piece of cookie and mixed it into the frosting. Perfect.

A couple notes:

  • I don’t use the chocolate part of the Oreo in the cupcake because I have found they tend to suck the moisture out of the cake during baking. So think of this as an Oreo, in cupcake form. 
  • The chocolate pieces of the Oreo can be used for decorating the cupcakes. Try sprinkling finely ground pieces over the top. You can also save the crushed pieces to make no-bake chocolate pie crusts.
  • Since the frosting has milk in it, I prefer to refrigerate the cupcakes over night and let them come to room temperature again before serving. 
  • You don’t taste the coffee in these, it just enhances the chocolatey-ness of the cupcakes. 

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Thanks for reading!

Melissa

Comments

  1. Yum! I love the sound of this frosting!

  2. Those look marvelous! :)

  3. Sounds positively divine!!!

  4. As a recipient of these, I can attest to their deliciousness. They are DELICIOUS!!!!!!

  5. Do you know approximately how much Oreo filling is in the frosting? I ask because I seriously want to make these tonight, but I don’t feel like running all the way out to the grocery store (I live out in the sticks!). Our local corner market doesn’t carry the Double Stufs…only regular Oreos!

  6. DISCARD THE CHOCOLATE COOKIE PIECES :o

  7. Just served these cupcakes to a very pleased dinner table. It was a request from my 14 year for her birthday, I was a little stressed but this recipe saved the day. The cupcakes are so moist and the frosting is to die for. I tweaked it and doubled the double filling requirement ;) just to give it that extra oreo kick. Great post!!!

  8. Cannot wait to make these!

  9. Great tips! Thanks!

  10. Hey there! Just wanted to say I featured this on my own blog with full credit given :) They were super delicious! Thanks for introducing me to this!

  11. Ohh wow, your recipe sure sound delicious. Hmm, may I know how much cookie are there in one package of Double Stuf Oreos?

  12. I tried the recipe but it was extremely runny (is there to much coffee?) I rechecked my measurements but they will not pull away from the wrappers and dip in the center. Any suggestions?

    • I was just thinking the same thing.. mine JUST came out of the oven and I’m a little worried. I planned to serve these tomorrow night for a bday celebration, but now I’m not sure I can. I think they’re going to fall in the center as soon as they cool. :(

    • I can trouble shoot with you if you email me. Melissa.pencil@gmail.com.

      The batter is very thin.

      Once the cupcakes cool, they start to develop their texture and become moist. You shouldn’t have a problem with the wrapper then. These cupcakes are even better the next day!!!

  13. This is a very good recipe but I did tweak it a bit. First, I halved the recipe because I did not need 24 cupcakes. Second, I used butter instead of oil and creamed it with the sugar. Third, I used Half and Half instead of milk. And I only had to bake them for 17 mins. 20-25 is way too long unless you are making jumbo sized cupcakes. They turned out great!

  14. youwantcake says:

    Came across this Oreo creme buttercream and I knew that had to be “the one”. Haven’t seen any recipes that call for the creme to be added that way. Most recipes call for the whole cookie but crumbled. When I made this….Oh my goodness! Could not taste any more like an Oreo. So so good, thanks for sharing!!

  15. My 9 year old made these for a Girl Scout Cup Cake Competition and won first place. Thanks for sharing this recipe.

  16. Barbara says:

    As soon as I added the hot coffee the batter turned to water. Was afraid to use it so I threw it out.

  17. You had me at scraped out double stuff creme! Ok-here’s my question…we are not coffee drinkers (I know!) -will it make a huge difference if I don’t include the coffee or do I need to ride up the road to McD’s to get some? I’m kinda sorry to ask this because it always bugs me when people want to change up the recipe. ;)

  18. I made these for Mother’s Day today and they were fantastic! I will def be making these again!

  19. Jessica says:

    I made these, and they’re currently in the oven right now. The batter was extremely liquidy, is that how it’s suppose to be?

  20. CasslynsMama says:

    this is my go-to recipe anytime i need a chocolate cupcake. i’ve even made them with peanut butter frosting. they are AMAZING. thank you for sharing!!!

  21. I am making these right now. I am so excited to try these!!! :-D

  22. Made these yesterday night, VERY moist! Not dry at all
    I placed an Oreo biscuit at the base of each cupcake.
    Love the taste but I wouldn’t call it an Oreo cupcake….
    It’s another chocolate cupcake, and a nice one too. =)

  23. Hi Melissa, this recipe sounds yummy thank you so much for sharing this with everyone. I’m planning to make this for my friends this weekend. One question though what type of sugar is used in cupcakes? icing sugar, powdered sugar or granulated sugar. and one other thing can I use canola oil instead of vegetable oil?

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