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Oreo Cupcakes take the classic cookie and transform it into a soft & moist chocolate cupcake base with crushed Oreo cookies, and then topped with a fluffy and sweet Oreo cream cheese frosting with more crushed Oreo cookies. This cupcake recipe is made from scratch and if you’re a fan of Oreos then I know you’ll love this one!

If you love the classic cookies & cream flavor then be sure and try my Oreo Cream Pie, Cookies & Cream Oreo Brownies, or these Oreo Cookies & Cream Blondie Bars.

Line up of cupcakes on a white marble background with frosting on top.

Oreo Cupcakes

Oreo dessert recipes are something that I will never get tired of! The classic cookie is turned into a chocolate cupcake with crushed Oreos inside of it and then topped with an Oreo buttercream frosting. 

These Oreo Cupcakes are always a hit no matter where I take them. They bake up perfectly round and they’re loaded with all sorts of Oreo goodness inside. 

Overhead shot of oreo cupcakes on a white background frosted and oreo cookies for decoration in the pic.

Ingredients You’ll Need

You will need simple, pantry staple baking ingredients fo this recipe along with a package of Oreo cookies. I don’t know about you, but I always have Oreos in my pantry, so they’re basically a pantry staple ingredient for me!

  • Salted Butter – You can use unsalted if that’s what you prefer to bake with, but you may need to add some salt (like 1/2 teaspoon). 
  • Granulated Sugar
  • Large Eggs
  • Vanilla Extract – For best flavor, always bake with pure vanilla extract (not imitation). 
  • Whole Milk
  • Baking Powder
  • Unsweetened Cocoa Powder
  • Finely Crushed Oreo Cookies – You will need a total of 1.5 cups crushed Oreos. One family-size package will be enough for this recipe, with a few leftovers.
  • All-Purpose Flour
  • Cream Cheese – For best taste and texture use the real stuff, full-fat cream cheese. 
  • Powdered Sugar
  • Heavy Cream – You only need a little bit of cream for the frosting. Heavy cream is the best thing to use in frosting recipes so I highly recommend it. 

Ingredients needed to make chocolate cupcakes with Oreos. Each ingredient is laid out on a white background and labeled in black text.

How To Make Cookies and Cream Cupcakes with Oreo Cookies

Read below for how to make this recipe for cookies and cream Oreo cupcakes. The full recipe and instructions are in the recipe card down below. 

Preparation : Heat oven to 350 degrees F. Prepare a 12-cup muffin tin pan and line with cupcake/muffin liners. I have linked my very favorite liners down in the recipe card. 

Dry Ingredients : In a small mixing bowl add the flour, crushed Oreo cookies, cocoa powder, and baking powder. Stir with a wire whisk to remove any lumps. Set aside.

Wet Ingredients : Beat butter and sugar together until creamy and lighter in color. At first this mixture will be crumbly, but keep mixing it, and after about 1 minute it will get creamy. Add the eggs, milk, and vanilla. Beat again until combined. 

Cupcake Batter : Add the dry ingredients into the wet and mix on low speed just until combined and no flour pockets remain. 

Bake : Fill each muffin cup almost all the way full with batter. Bake for 18-20 minutes or until the cupcakes are puffy and rounded. When you gently press on the top of the cupcake, it should spring back. You can also use a toothpick to tell if they’re done baking as well. 

Frost : Once the cupcakes are completely cooled to room temperature, prepare the Oreo buttercream frosting and frost the cupcakes. You can spread the frosting on with a knife or use a piping bag and large 1A piping tip. 

Step by step picture collage showing how to make cupcakes with oreo cookies.

Step by step photo collage showing two steps of the recipe for oreo cupcakes.

Complete cupcake collage showing what they look like when they are baked and frosted.

Tips For Success

Here are a few of my tips that will help make this recipe a success in your own kitchen!

  • Cupcakes Cool Completely : Make sure that you let the cupcakes cool completely (to room temperature) before frosting them. If you frost even a slightly warm cupcake, then the frosting will fall right off. You can even make the cupcakes the day before and leave them out at room temperature, or refrigerate them, and then frost them before serving the next day. I think it’s much easier to frost a cold cupcake. 
  • Finely Crushed Oreo Cookies : The #1 tip for this recipe is to make sure that the Oreo cookies are really finely crushed/ground up. For best results, use a food processor, food chopper, blender, etc. to really make sure the Oreos are in finely ground crumbs. Especially for the frosting, because if there are larger chunks of Oreo, the frosting will have a hard time coming out of the piping tip. 
  • Frosting Tip : If you want your frosting thicker then don’t add as much (or any) heavy cream to it. If you find that the frosting is too thick then add some additional milk to soften it up. Same thing for a thinner, softer frosting. Add more heavy cream and/or less powdered sugar to get the texture you want. 

One oreo cupcake frosted.

Oreo Cupcake Recipes FAQ’s

  • Can I Freeze Cupcakes?
    • Yes you can! I would recommend freezing unfrosted cupcakes when freezing. 
    • I like to wrap the cooled cupcake in tin foil and then put all the tin foil wrapped cupcakes into a gallon-size Ziploc bag in the freezer. 
    • These freeze well for up to 2 months.
    • When ready to serve or eat, let it thaw in the fridge or out at room temperature. 
    • These may freeze just fine if they’re frosted, I have never done it so I don’t want to say for sure, but I am sure the frosted cupcakes would freeze just fine. Dairy does tend to separate once frozen and thawed so if you freeze them with frosting on, the frosting might look funny or have a weird texture to it. 
  • How to Store Leftover Cupcakes
    • Store leftover cupcakes, in an air-tight container, in the fridge for 4-5 days. The frosting will harden when it’s refrigerated but once it sits out at room temperature the frosting will soften a bit. 
    • If you are making the cupcakes ahead of time, and they’re not frosted, they can be stored at room temperature in an air-tight container.
  • Can I make Oreo Cupcakes Ahead of Time?
    • Yes you can make cupcakes ahead of time. I actually prefer cupcakes or cakes that were made the day before because then they have time to get super soft & moist, and the flavor gets better. 
    • Make the cupcakes the day before you need them (I would only do a day ahead of time, and not several days before) and let them cool to room temperature. Put them in an air-tight container, or just cover the cupcake pan with plastic or a towel, and let them sit at room temperature overnight until you frost them the next day. You can also refrigerate the cupcakes if you want the cupcakes cold for frosting. If spreading the frosting on with a knife, sometimes it’s easier to do if the cupcake is cold. 

Oreo cupcakes with oreo cookies next to them on a white background.

More Cake Recipes You’ll Love



Line up of cupcakes on a white marble background with frosting on top.
Together As Family Logo

Oreo Cupcakes

Author Jessica - Together as Family
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Oreo Cupcakes take the classic cookie and transform it into a soft & moist chocolate cupcake base with crushed Oreo cookies, and then topped with a fluffy and sweet Oreo buttercream frosting with more crushed Oreo cookies. This cupcake recipe is made from scratch and if you're a fan of Oreos then I know you'll love this one!


Chocolate Oreo Cupcakes

  • 2 cups all-purpose flour
  • 1 cup finely crushed Oreos
  • 1/4 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 12 tablespoons salted butter softened
  • 3/4 cup granulated sugar
  • 2/3 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract

Oreo Frosting

  • 1/2 cup (1 stick) salted butter softened
  • 1 bar (8 oz) cream cheese softened
  • 2 cups powdered sugar
  • 1/2 cup finely crushed Oreos
  • 1-2 tablespoons heavy cream


  • Heat oven to 350° F. Prepare a 12-cup muffin/cupcake pan with cupcake liners.
  • In a small mixing bowl, add the flour, 1 cup crushed Oreos, cocoa powder, and baking powder. Stir with a wire whisk to break up any clumps in the mixture. Set aside.
  • In the bowl of a stand mixer, or a mixing bowl with a hand mixer, beat together the softened butter and granulated sugar for 1-2 minuets. At first it will look crumbly, but keep mixing for at least 1 minute until it's a creamy mixture.
  • Add in the milk, eggs, and vanilla. Beat together until combined. Add the dry ingredients into the wet ingredients, and mix together just until no flour streaks remain and the batter is combined.
    * Start on low speed when mixing in dry ingredients so you don't get a puff of flour in your face. Increase speed as needed.
  • Fill each cupcake liner almost all the way full with cupcake batter.
  • Bake for 18-20 minutes. Cupcakes should look done, the tops should be rounded, and if you gently press on the top of the cupcake with your finger it should spring back.
    You can also insert a toothpick to make sure they are done baking. A toothpick should come out dry or with crumbs on it.
  • Let the cupcakes cool completely before frosting.

Oreo Frosting

  • In the bowl of a stand mixer (my preferred way to make frosting) beat together the butter and cream cheese until combined well and it's a smooth mixture.
  • Add in the powdered sugar, crushed Oreos, and 1 tablespoon of heavy cream. Beat together until combined, creamy, and smooth.
    If the frosting is thick enough for you then leave it as is, but if you want a softer frosting or the frosting is not coming together, add the remaining 1 tablespoon heavy cream and mix again.
  • Place a piping bag, with a 1A tip (just a large sized tip)on the end, into a tall glass. Scoop the frosting out of the bowl and into the piping bag. Pipe the frosting onto the cooled cupcakes.
    You can also just spread the frosting on with a knife or frosting spatula as well. Either way works fine.
    For a pretty presentation, top each cupcake with a mini sized Oreo cookie.


Frosting : If you use any other milk, that's lower-fat than heavy cream, you will need less of it in the frosting. I always use heavy cream for frosting because it gives the frosting a really soft and fluffy whipped effect that you just can't get with lower-fat milks.
Oreos : One family-size package is enough for this recipe. Make sure that the Oreos are very finely ground/crushed into crumbs. Especially in the frosting. If there are big chunks of Oreo cookie in the frosting, it will get stuck in the piping tip when frosting the cupcakes. I use a mini food chopper/processor for this. I linked to it above in the recipe card. 
Stand Mixer : I prefer to use a stand mixer when I am doing lots of mixing like with homemade cakes/cupcakes, and frosting recipes. 
Butter : If using unsalted butter, you will need to add some salt to the cupcake batter (dry ingredients) and probably the frosting as well. I would start with 1/4 teaspoon in the frosting and then 1/2 teaspoon with the dry ingredients for the cupcakes. 12 tablespoons butter is equal to 1 stick + 1/2 stick. 
Cream Cheese : For best taste and texture, use full-fat cream cheese and not the reduced-fat stuff. Same thing with the heavy cream, don't substitute it in the frosting. 


Calories: 515kcal | Carbohydrates: 66g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 412mg | Potassium: 200mg | Fiber: 2g | Sugar: 42g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg

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Plate of cupcakes on a white plate.Overhead shot.

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