Oreo Cupcakes with Oreo Buttercream
Indulge in the ultimate cookies-and-cream dessert experience with these decadent Oreo Cupcakes with Oreo Buttercream. Moist, chocolatey cupcakes are infused with crushed Oreo cookies and topped with a luscious buttercream frosting loaded with even more Oreo goodness. Perfectly balanced between rich cocoa flavors and the signature crunch of everyone’s favorite cookie, these cupcakes are a must-try for Oreo lovers everywhere. Easy to whip up in under 40 minutes, they’re ideal for birthdays, parties, or any sweet celebration. Garnish with extra Oreo crumbs or halves for a picture-perfect treat that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup hot water
- 10 cookies Oreo cookies
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 6 cookies crushed Oreo cookies
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count cupcake pan with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until smooth.
Slowly pour in the hot water and mix until the batter is thin and fully combined.
Gently fold in 10 crushed Oreo cookies into the batter.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
To make the buttercream, cream the unsalted butter in a large bowl using a hand or stand mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to combine. Increase speed to medium-high and beat until fluffy.
Add the heavy cream and mix until the buttercream reaches your desired consistency.
Fold in 6 crushed Oreo cookies into the buttercream, making sure they are evenly distributed.
Transfer the Oreo buttercream into a piping bag and frost the cooled cupcakes as desired.
Decorate the frosted cupcakes with additional Oreo halves or crumbs for a finishing touch.
Nutrition Facts
Calories |
6930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 1173.2 g | 427% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 844.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 499 mg | 38% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 2907 mg | 62% | |
*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.
