Oreo Cookie Cupcakes
Indulge in the ultimate fusion of rich chocolate and creamy cookie flavor with these decadent Oreo Cookie Cupcakes! Perfectly moist chocolate cupcakes are elevated by the surprise of a whole Oreo cookie nestled at the bottom of each one, while additional crushed Oreos folded into the batter add a delightful crunch. Topped with a fluffy, buttery Oreo-studded frosting, these cupcakes are a dream for cookie lovers and dessert enthusiasts alike. Easy to make and ready in just 40 minutes, this recipe is ideal for birthdays, parties, or simply treating yourself to a little indulgence. Garnish with extra Oreo crumbs or a mini Oreo for that picture-perfect finishing touch!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 large Egg
- 0.75 cups Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cups Boiling water
- 12 pieces Oreo cookies (whole)
- 6 pieces Oreo cookies (crushed, for batter)
- 1 cups Unsalted butter (softened)
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 6 pieces Oreo cookies (crushed, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 paper liners.
Place one whole Oreo cookie at the bottom of each cupcake liner.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Slowly add the boiling water to the batter, mixing as you pour. The batter will be thin—this is normal.
Gently fold in the 6 crushed Oreos into the batter.
Fill each cupcake liner about two-thirds full with the batter, being careful not to overfill.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the heavy cream and beat until the frosting is fluffy and easy to spread.
Fold in the 6 crushed Oreos into the frosting until fully incorporated.
Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
Optionally, garnish each cupcake with a mini Oreo or additional crushed Oreos.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 71.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
