Oreo cookies are one of my kids favorite snack foods. Since they are such fans of the yummy cookies, I knew they would love this Oreo Cupcakes Recipe which has all the chocolate flavor you would expect from an Oreo. These moist and delicious chocolate cupcakes are topped with a decadent Oreo cookie infused frosting. If you liked these cupcakes you’re sure to love our Citrus Cupcakes.
Oreo Cupcakes Recipe
Directions for chocolate cupcakes:
Preheat your oven to 350°F. Line your muffin pans with cupcake liners and set aside. Boil 1/4 cup of water.
In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Add the instant coffee to the 1/4 cups boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners, filling each 3/4 of the way full.
Bake at 350°F for 17-20 minutes and then remove from oven and transfer to a wire rack to cool.
Ingredients for the Oreo frosting:
1 cup unsalted butter, softened to room temperature
3 cups powdered sugar
3 tbsp. heavy whipping cream
1 tsp. vanilla extract
¾ cup finely crushed Oreo crumbs
disposable piping bag with a star tip
Mini Oreos for topping cupcakes
You will need to finely crush Oreos. This is a great way to get kids involved in the kitchen. Just place the Oreos in a zip top bag and have kids crush them. They can use their hands or a rolling pin. Just rolling over the cookies in the bag will crush them.
You will be making the frosting in a stand mixer with a paddle attachment or in a large mixing bowl with an electric mixer. Add the butter on medium speed and beat for 1 minute. Add in the powdered sugar 1 cup at a time.
Continue to mix to combine. Add the heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.
Add the Oreo crumbs on low-speed and combine.
Place one piping bag with a star tip into a large glass and fold the sides of the bag over. Scoop the Oreo frosting into the piping bag. Pipe the frosting on the cooled cupcakes. Top each frosted cupcake with a mini Oreo.
It is just that easy to make Oreo cupcakes from scratch! This recipe will make 12-14 cupcakes depending on the size. You can also make these with you favorite vanilla cupcake recipe and just use the Oreo frosting.
Don’t you just love how this recipe was inspired by a cookie? Another cute cookie inspired cupcake I discovered was this Frosted Animal Cookie Cupcake from Crafty Morning.
If you love cooking with your kids, you’ll enjoy kidstir. When you sign up for kidstir your child will receive a monthly kit that will provide fun food adventures for them. You’ll get tasty recipes and fun new cooking tools that will spark a love of cooking in kids. This is such a great way to create memories with kids in the kitchen.
If you liked this Oreo Cupcake Recipe, you’ll love:
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Oreo Cupcakes Recipe
Ingredients
For cupcakes
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 large room temperature
- 1 tsp vanilla extract
- 1/4 cup vanilla cream ale
- 1/4 cup boiling water
- 1 tsp instant coffee granules
For frosting
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 3/4 cup finely crushed Oreo crumbs
- 12 Mini Oreos for topping cupcakes
Instructions
- Preheat your oven to 350°F. Line your muffin pans with cupcake liners and set aside. Boil 1/4 cup of water.
- In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Sift to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
- Add the instant coffee to the 1/4 cups boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
- Pour the batter in the cupcake liners, filling each 3/4 of the way full.
- Bake at 350°F for 17-20 minutes and then remove from oven and transfer to a wire rack to cool.
For Frosting
Finely crush Oreos.
In a stand mixer, add the butter on medium speed and beat for 1 minute. Add in the powdered sugar 1 cup at a time. Continue to mix to combine.
- Add the heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.
- Add the Oreo crumbs on low-speed and combine.
- Place one piping bag with a star tip into a large glass and fold the sides of the bag over. Scoop the Oreo frosting into the piping bag. Pipe the frosting on the cooled cupcakes. Top each frosted cupcake with a mini Oreo.
Lisa | Garlic & Zest says
I think I’d have to arm wrestle your kids for one of those cupcakes! They look delish!
EA Stewart says
I’m so intrigued by the vanilla cream ale! That frosting looks amazing~yum!
Catherine says
Oh these look fabulous…that frosting alone is calling to me! What a wonderful cupcake!
Ashima says
oooh that frosting! 🙂 I want to pick one up right from the pictures! Sharing the recipe with my sister.. my nephew is a big oreo lover!
Just something I noticed: you are missing the egg from your recipe card ingredient list. I first thought these are eggless cupcakes but then the instructions do mention eggs.
Monica | Nourish & Fete says
Oreos are such a classic- I really find them hard to resist when they’re in the house, and these cupcakes would no doubt be the same way! Especially with that delicious frosting!
Shelby says
Aren’t Oreo’s the best!! I really love the frosting made with crushed Oreo’s! When you mention Vanilla Cream Ale, do you mean a cream soda?