These chocolate Oreo cupcakes feature a super soft and moist chocolate cupcake that's topped with an easy Oreo buttercream frosting. It's then topped with chocolate ganache drizzle and a whole Oreo cookie!
These Oreo chocolate cupcakes were made for Oreo lovers! The cupcakes are light, fluffy, and very chocolatey.
The Oreo frosting on top is filled with Oreo cookie crumbs that creates one irresistible creamy bite. I even added a drizzle of homemade chocolate ganache over the top of the frosting, along with even more cookie pieces.
Looking for more Oreo recipes? Then check out these: mini Oreo cheesecake bites, Oreo pop tarts, and chewy Oreo chocolate chip cookies.
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Why You'll Love These Cupcakes
- They're super easy to make from start to finish.
- They have an intense and rich chocolate flavor.
- Oreo cookies are in both the frosting and on top of the cupcakes.
- The buttercream is smooth and fluffy.
- They're America's favorite cookie stuffed inside of a chocolate cupcake!
As a fellow home baker, I love how easy it is to make cupcakes at home. There's absolutely no need for a boxed chocolate cake mix!
Unlike other cake batters, this one is very thin, and it’s supposed to be that way too. Once baked, these cupcakes turn into a delicious chocolate sponge that stays moist for many days after.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
- Cocoa Powder: I used Hershey's cocoa powder. It's my absolute favorite cocoa powder. You could also use Hershey's dark cocoa powder or even black cocoa powder.
- Heavy Whipping Cream: This is a must-needed ingredient in order to make the chocolate ganache. For the frosting, you could substitute the heavy whipping cream for milk if needed.
- Chocolate Chips: I used semi-sweet, but you could also use milk chocolate or dark chocolate chips.
- Butter: I recommend using unsalted butter for the frosting. It also needs to be at room temperature.
- Oreos: I used original Oreos, but you could also use double stuff. Make sure the Oreos are in crumbs before adding to the frosting
Instructions
Here are the step by step instructions on how to make these chocolate cookies and cream cupcakes.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 2: Wet ingredients. Then whisk in the egg, milk, warm water, vegetable oil, and vanilla extract until combined.
Step 3: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 14-16 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 4: Chocolate ganache. In a microwave-safe bowl, heat the heavy cream for 25-30 seconds. Pour the chocolate chips into the hot cream and use a whisk to gently mix until the chocolate is melted.
Oreo Buttercream Frosting
In a large bowl of a stand mixer using the paddle attachment, cream the butter on medium-high speed until smooth.
Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined.
Beat the frosting on high speed until light and creamy. Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
Assembling The Cupcakes
Scrape the frosting into a piping bag and frost the tops of each cupcake. I used my Wilton 1A piping tip.
Drizzle on the chocolate ganache and then add an Oreo cookie piece to the tops of each cupcake.
You could also use mini Oreos!
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Or at room temperature for up to 2 days.
Expert Baking Tips
- Cupcake Pan: Prep two 12-count muffin pans with cupcake liners. This recipe makes 14 cupcakes.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 heaping tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.
- Oreo Buttercream: Use a food processor to crush the Oreos until very fine crumbs. You must do this in order to pipe the frosting. Any large chunks of Oreos will get stuck, making it very hard to frost your cupcakes.
- Assembling: I used the Wilton 1A to pipe on the frosting but feel free to use any piping tip you like. After the frosting is on top of the cupcakes I then added the chocolate ganache. Drizzle it on using a spoon or a squeeze bottle like this. Then add half of an Oreo cookie.
Recipe FAQs
Yes you can. Freeze the unfrosted chocolate cupcakes by wrapping them individually in plastic wrap and placing them into an airtight container or large zip-up bag. They can be frozen for up to 2 months.
Of course! Other Oreo cookie flavors to consider would be Oreo chocolate creme, dark chocolate Oreos, or even chocolate marshmallow Oreos.
I recommend Hershey's unsweetened natural cocoa powder, but you could also use Ghirardelli's cocoa powder. Just be sure the cocoa powder is high-quality and unsweetened.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Chocolate Oreo Cupcakes
Equipment
- Two 12-Count Muffin Pans
- Mixing Bowls
- Stand Mixer
- Food Processor
Ingredients:
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- ¼ cup plus 2 tablespoons cocoa powder, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature preferred
- ½ cup milk, room temperature preferred
- ½ cup warm water
- ⅓ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Chocolate Ganache
- ¼ cup heavy whipping cream
- ¼ cup semi-sweet chocolate chips
Oreo Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup fine Oreo crumbs (about 8 Oreos)
Instructions:
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
Chocolate Cupcakes
- In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
- Fill the cupcake liners ½ way full (see note below) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 5 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
Chocolate Ganache
- In a microwave-safe bowl, heat the heavy whipping cream for 25-30 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy whipping cream and use a whisk to gently mix until the chocolate is melted. Set aside to cool at room temperature until you're ready to use it.
Oreo Buttercream
- In a food processor or blender, pulverize the cookies into fine crumbs. Set aside.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
- Frost the cooled cupcakes. I placed the Oreo frosting in a piping bag and used the Wilton 1A piping tip. Then drizzle the chocolate ganache over the frosting and top each cupcake with half of an Oreo. Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Nutrition
Recipe originally published in September of 2021.
As a chocolate fan, chocolate cupcakes + oreo frosting = AMAZING