These Chocolate Oreo Cupcakes feature a soft and moist chocolate cupcake that is topped with an easy Oreo buttercream frosting, chocolate ganache drizzle, and even more Oreos!
As a chocolate-lover, these chocolate cupcakes with an Oreo buttercream is the ultimate dessert! The cupcakes are so light, fluffy, and very chocolatey. They're also inspired by my favorite chocolate cupcake recipe because of how chocolate-forward they are!
Then the Oreo frosting on top is filled with Oreo cookie crumbs that creates one irrisistable creamy bite. I even added a drizzle of homemade chocolate ganache over the top of the frosting, along with a half of Oreo cookie pushed into the side of the cupcakes. If you love chocolate, you'll absolutely love these Oreo cupcakes!
Craving even more Oreo recipes? Then check out these mini Oreo cheesecake bites. They're so good!
Why You'll Love These Oreo Chocolate Cupcakes:
- They're super easy to make from start to finish.
- The cupcakes have an intense and rich chocolate flavor.
- Oreo cookies are in both the frosting and on top of the cupcakes.
- The buttercream is so creamy and fluffy.
- Each bite is filled with chocolate Oreo flavor!
Making homemade cupcakes from scratch is truly so easy, especially with these chocolate cupcakes. All you need is a few mixing bowls, a whisk, and then you're done. Although you could make this recipe just using a boxed cupcake mix, I highly encourage you to make your own!
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. So let's start baking!
- Muffin Pans: Because this recipe makes about 14 cupcakes, you’ll need two 12-count muffin pans (or one 12-count and one 6-count). Use cupcake liners to line the pans and bake each pan separately.
- 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 1/2 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. You can also decorate however you like. The choice is yours!
Here are some of the ingredients we'll need:
- All-Purpose Flour: Unless otherwise stated, I always use all-purpose flour in my recipes. Be sure to check out my baking tips above on how to properly measure flour.
- Cocoa Powder: I used Hershey's unsweeted natural cocoa powder. It's my absolute favorite cocoa powder. You could also use Hershey's dark cocoa powder too.
- Leavening Agents: Both baking powder and baking soda are used to help the cupcakes rise when baking.
- 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.
- 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.
How To Make Oreo Cupcakes:
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: Then add the egg, milk, warm water (does not have to be boiling water), vegetable oil, and vanilla extract to the large bowl and whisk until combined.
- Bake: Fill the cupcake liners 1/2 way full and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean
- Chocolate Ganache: In a microwave-safe bowl, heat the heavy cream for 25-30 seconds. Pour the chocolate chips into the hot heavy cream and use a whisk to gently mix until the chocolate is melted.
- Oreo Buttercream: In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until soft and creamy. Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then beat on high speed until light and creamy. Gently mix in the Oreo crumbs on low speed just until incorporated.
- Assemble: 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.
Frequently Asked Questions:
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
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!
What Oreo recipe do YOU want to see next? Let me know!
Other Chocolate Recipes To Try:
- Peanut Butter Cup Brownies
- Amazing Chocolate Cake
- Dark Chocolate Covered Strawberry Cupcakes
- Chocolate Chip Cookie Pie
- Junior Mint Chocolate Chip Cookies
Chocolate Oreo Cupcakes
- Two 12-Count Muffin Pans
- Cupcake Liners
- Mixing Bowls
- Stand Mixer
- Food Processor
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 cup plus 2 tbsp cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature preferred
- 1/2 cup milk, room temperature preferred
- 1/2 cup warm water
- 1/3 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1/4 cup semi-sweet chocolate chips
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 1/2 cups powdered sugar
- 3 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup Oreo crumbs (about 10 Oreos)
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- 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 1/2 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.
- 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.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until soft and creamy (about 1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
- 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 light and creamy (about 1 minute).
- Gently mix in the Oreo crumbs on low speed just until incorporated. I used a food processor to get very fine crumbs. This is a must so you can easily pipe the frosting onto the cooled cupcakes.
- 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.