Chocolate Oreo Cupcakes with Oreo Buttercream Frosting

The Little Red Tart Chocolate Oreo Cupcakes with Oreo Buttercream FrostingOreos – ‘America’s favorite cookie’… more like my favourite cookie. I have been meaning to bake something with Oreos since forever ago, and since I promised cupcakes to my wifey for helping me set up this site, I thought what better chance than now?

If there was ever a cupcake to die for, this could well be it. Okay, that might be a slight exaggeration, but it really was quite fantastic. I fell in love with this recipe immediately as it called for Oreos in both the cupcake and the frosting… how could you simply say no to that?

I was inspired by a recipe posted by Tracy over at her site, Sugarcrafter, however I was after something extremely chocolatey so I used the recipe for chocolate cupcakes that Glory posted on her site, Glorious Treats, and added in the Oreos at the end. The result was a delicious cupcake for all serious chocolate and Oreo lovers. The frosting was truly the icing on top with these babies. I would even go so far as to say that it is, by far, my favourite frosting yet; creamy, crunchy, and utterly addictive. True buttercream bliss. (Note: 1 cup = 1 US cup)

2 cups / 450g / 16 oz sugar
1¾ cups / 219g / 7.7 oz plain flour
¾ cup / 85g / 3.0 oz cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup / 237mL milk
½ cup / 118mL oil
2 tsp vanilla essence
1 cup boiling water
1½ cups finely crushed Oreo pieces

Makes 24 cupcakes

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
In a medium bowl, add the eggs, milk, oil, and vanilla essence and beat well.
Add the egg mixture to the flour mixture and beat to combine.
Stir in the boiling water before folding in the crushed Oreo pieces.
Note: the batter will be quite thin so do not worry, that is how it should be.

Divide evenly between a prepared muffin tray with paper liners.
Bake 180C / 350F for 20-25 minutes or until a skewer inserted into the centre of a cupcake comes out clean.

While cupcakes are cooling, prepare the frosting.

1 cup / 226g / 8.0 oz butter
3½ cups / 438g / 15.4 oz icing sugar
½ cup / 60g / 2.0 oz cocoa powder (if you would prefer chocolate Oreo frosting)
1 tbsp vanilla essence
3 tbsp milk
1 cup finely crushed Oreo pieces

Cream the butter for a few minutes until it is light.
Sift in the icing sugar and beat until entirely combined with the butter.
Add the vanilla essence, and milk. Beat for three minutes.
Add the crushed Oreo pieces and mix well to combine.
If necessary, add more milk to gain a thinner consistency or more sugar to gain a thicker consistency.

Once frosting is combined, place into a piping bag and pipe away!

What is your favourite Oreo recipe? Leave a comment below and let me know!

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17 thoughts on Chocolate Oreo Cupcakes with Oreo Buttercream Frosting

  1. Definitely this one! One question: With the batter so thin, what’s the best way to put it into the liner?

    Reply
    1. I normally pour the batter into a measuring jug and then use that to fill the liners. Way easier and much less mess!

      Reply
  2. I made these cupcakes and doubled the recipe!
    I made the Oreo powder too fine, and didn’t get the crunch, but let me tell you…
    These cupcakes were DIVINE.
    Next time, I plan to use a different vanilla buttercream recipe and simply add Oreos in it to make the frosting.
    But that cupcake…
    Oh my.

    Reply
    1. Glad you enjoyed the recipe!

      More often than not I just use my regular vanilla buttercream and add Oreos to it; really gives that cookies and cream flavour.
      I also crush the Oreo biscuits by hand so as not to make the crumbs too fine, that crunch is a must have!

      Reply
  3. I’m going to use the frosting recipe tomorrow! Will it need to be stored in the fridge once I ice the cupcakes? The party isn’t till Sunday but I have to deliver on Saturday.

    Reply
    1. Hi Faye! I always put my cupcakes in the fridge after I’ve iced them to allow the frosting to set. Once set, you can just store the cupcakes in an airtight container and then put the container away from light and heat. Enjoy the party!

      Reply
    1. Hi Vicki, for the plain vanilla buttercream that I use, you can simply omit the cocoa powder and the Oreo crumbs.

      Reply
  4. This may sound like a silly question, but do you just crush the biscuit or the cream that sandwiches the two bits together? Do you just crush the entire OREO sandwich biscuit?? Thanks, Sx

    Reply
    1. So sorry for the delayed reply! And not a silly question at all – I totally wondered about it myself at first, too! I crush the entire thing because the cream filling really is just so delicious! But if you’d prefer to scrape it out then you can, it’s just much more effort :) x

      Reply
    1. Any kind of vegetable oil is fine, they all lead to the same result – just pick something with more of a subtle flavour such as canola.

      Reply

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