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Chocolate Oreo Cupcakes

Chocolate Oreo Cupcakes – Scrumptiously moist and fluffy chocolate cupcakes stuffed full of Oreo crumbs, and topped with a thick and creamy Oreo crumb buttercream frosting!

Frosted Chocolate Oreo Cupcakes on marble background.

I haven’t brought you all an Oreo recipe in a while, so here’s one that’ll quickly become a favourite and will be made time and time again – Chocolate Oreo Cupcakes!

Chocolate Oreo Cupcakes in a muffin pan with whole Oreos.

These cupcakes are definitely one of my favourites. Simply because I love Oreo cookies, and of course, chocolate cupcakes. 😉 I have made sure to load these cupcakes with plenty of Oreo crumbs to ensure that you will taste Oreos in every bite.

You Oreo lovers are gonna love them!

Frosted Chocolate Oreo Cupcakes with wrapper peeled off.

Chocolate Oreo Cupcakes

These cupcakes are super easy to make. There’s no creaming method involved, meaning no mixer required (only for the frosting, of course!). Simply whisk together the dry ingredients in one bowl, and the wet ingredients in another, then mix the two together until smooth and combined.

Divide the batter between muffin cases, and bake for 15 – 17 minutes. Once cooled, make your frosting, and pipe away!

You can garnish with whole Oreo cookies, or even more Oreo crumbs. It’s entirely up to you how you want to make these cupcakes extra pretty.

Frosted Chocolate Oreo Cupcake on its side with a bite taken out of it.

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Chocolate Oreo Cupcakes

Chocolate Oreo Cupcakes

Yield: 12 - 14 cupcakes
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes

Scrumptiously moist and fluffy chocolate cupcakes stuffed full of Oreo crumbs, and topped with a thick and creamy Oreo crumb buttercream frosting!

Ingredients

For the Cupcakes

  • 1 cup (125g) cake flour*
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (50g) Oreo crumbs, about 5 Oreos
  • 2 large eggs, room temperature
  • 3/4 cup (150g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek style yogurt

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (100g) Oreo crumbs, about 10 Oreos
  • 3 - 4 tablespoons milk

Instructions

For the Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and Oreo crumbs. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
  4. Divide the batter evenly between the muffin cups, filling only 2/3 full.
  5. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean with moist crumbs.
  6. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  1. Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy.
  2. Beat in the Oreo crumbs and milk until smooth, and spreadable. Add more milk if needed.
  3. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You can also frost the cupcakes using a palette knife like pictured.
  4. Decorate with whole Oreos, or more Oreo crumbs.

Notes

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:
Yield: 14 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 617Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 219mgCarbohydrates: 95gFiber: 1gSugar: 78gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Erick

Thursday 16th of July 2020

Can I use sour cream instead of Greek yogurt?

Marsha

Friday 17th of July 2020

Yes :)

Beth

Friday 24th of February 2017

How long would you bake mini cupcakes for?

Marsha

Friday 24th of February 2017

I would check them around 8 - 10 minutes.

Demeter | Beaming Baker

Thursday 27th of October 2016

Marsha, these are seriously an oreo lover's dream come true! In fact, they're totally a dessert/food lover's dream come true. They're absolutely birthday-worthy. <-- Basically, the most important occasion for perfect desserts. :) I especially love the photo where one cupcake is unwrapped and bitten into. Makes me imagine it was me doing the biting. Lololol. Stunning as always! xo

Marsha

Friday 28th of October 2016

Thank you, Demeter! :) xo

Diana

Wednesday 26th of October 2016

These Oreo cupcakes look absolutely amazing, a huge fan of Oreo here :)

Marsha

Wednesday 26th of October 2016

Thanks, Diana! :)

Jillian

Wednesday 26th of October 2016

These Oreo Cupcakes look incredible! I could so go for one right now!

Marsha

Wednesday 26th of October 2016

Thanks, Jillian!