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The Best Oreo Cupcake Recipe

August 29, 2012 by Melissa 37 Comments

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

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Filed Under: Cake, Cupcake, Dessert, Oreo, Recipes

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Reader Interactions

Comments

  1. Jessica@AKitchenAddiction

    August 29, 2012 at 8:23 pm

    Yum! I love the sound of this frosting!

    Reply
  2. Our Pinteresting Family

    August 29, 2012 at 9:13 pm

    Those look marvelous! 🙂

    Reply
  3. Gina @ Gigi Marie Photography

    August 30, 2012 at 3:45 pm

    Sounds positively divine!!!

    Reply
  4. PhiSigKris

    August 31, 2012 at 4:35 am

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

    Reply
  5. Anonymous

    September 1, 2012 at 12:22 am

    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!

    Reply
  6. Anonymous

    September 12, 2012 at 10:33 pm

    DISCARD THE CHOCOLATE COOKIE PIECES 😮

    Reply
  7. Lisa

    September 13, 2012 at 12:33 am

    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!!!

    Reply
    • Melissa @ No. 2 Pencil

      September 13, 2012 at 4:05 pm

      Yay! That sounds delicious!

      Reply
  8. Mary

    October 28, 2012 at 5:01 am

    Cannot wait to make these!

    Reply
  9. Nora

    December 29, 2012 at 3:38 pm

    Great tips! Thanks!

    Reply
  10. Michael Anthony

    January 2, 2013 at 11:00 pm

    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!

    Reply
  11. samantha (;

    January 17, 2013 at 4:03 pm

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

    Reply
    • Melissa @ No. 2 Pencil

      January 19, 2013 at 11:12 am

      I’m not sure, but will double check next time we have some:0)

      Reply
  12. Amandabea

    January 31, 2013 at 4:56 pm

    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?

    Reply
    • Jillian

      February 1, 2013 at 2:48 am

      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. 🙁

      Reply
    • Melissa @ No. 2 Pencil

      February 1, 2013 at 5:10 am

      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!!!

      Reply
  13. meshybelle

    March 5, 2013 at 11:51 am

    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!

    Reply
  14. youwantcake

    March 22, 2013 at 8:30 pm

    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!!

    Reply
  15. Tim Orie

    March 30, 2013 at 10:30 am

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

    Reply
  16. Barbara

    May 3, 2013 at 6:37 am

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

    Reply
    • Melissa

      May 5, 2013 at 7:46 am

      Oh no! The batter should be very thin as I mentioned above, that’s why the cupcake is so moist. I hope you try it again!

      Reply
  17. Amy

    May 9, 2013 at 8:57 pm

    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. 😉

    Reply
    • Melissa

      May 10, 2013 at 8:44 am

      Just use water, they will still be amazing! :0)

      Reply
  18. Tara

    May 12, 2013 at 4:41 pm

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

    Reply
  19. Jessica

    May 22, 2013 at 3:32 pm

    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?

    Reply
    • Melissa

      May 22, 2013 at 7:22 pm

      Yes, the batter is very thin. That is exactly how it should be!!

      Reply
  20. CasslynsMama

    June 21, 2013 at 3:33 am

    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!!!

    Reply
  21. Stacey

    August 14, 2013 at 10:04 am

    I am making these right now. I am so excited to try these!!! 😀

    Reply
  22. Ayesha

    May 24, 2014 at 4:24 am

    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. =)

    Reply
  23. Amina

    November 30, 2014 at 4:21 am

    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?

    Reply
    • Melissa

      November 30, 2014 at 9:25 pm

      Hi there! Granulated white sugar in the chocolate cupcakes and powdered sugar in the frosting. Thank you!

      Reply
  24. Ida

    December 20, 2015 at 11:49 am

    I crushed the chocolate part of the oreo and added some melted butter (unsalted) and a few drops of milk. When I filled the cupcake tray, I filled it halfway, added this mixture and a few drops of milk (to make it moist) and filled it all the way before cooking it. That way I used the cookie part of the oreo and I made them into “surprise”/filled cupcakes.

    Reply
  25. Karen

    November 24, 2017 at 6:06 am

    These cupcakes were so light and airy we had to use a fork to eat them. They were very chocolately, but did not override the frosting. I gave each kid ( and adult!) a plain cupcake and put out bowls of the frosting ( discribed as amazing, just amazing, by my granddaughter), broken up Oreo pieces, both black and white, and chocolate chips. This was the highlight of the Group two coming today.

    Reply
    • Melissa

      December 9, 2017 at 8:29 am

      That’s great, Karen! I’m so glad!

      Reply
  26. Karen

    November 24, 2017 at 6:08 am

    Forgot to say, I also put out chocolate syrup.

    Reply

Trackbacks

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