Oreo Cupcakes: Creamy, cheesy, and irresistible.

My First Oreo Cupcake Mess

I first made these for my grandson’s birthday. He wanted something extra special. I thought, why not put cookies in a cupcake?

Well, I learned a messy lesson. I stirred the Oreo pieces in too hard. The batter turned a funny gray color. I still laugh at that. But you know what? The cupcakes were a huge hit.

Why This Recipe Works

This recipe matters because it is not fussy. You just mix everything in one bowl. That means fewer dishes to wash later. I love that.

It also lets you be creative. You are putting a favorite cookie into a soft, chocolatey cake. It feels like a treat you invented yourself. What is your favorite cookie to snack on? I would love to know.

Let’s Talk About That Frosting

The frosting is my favorite part. You beat the butter and sugar until it is fluffy. Doesn’t that smell amazing? Then you fold in the crushed Oreos.

This step matters because it adds a little crunch. The creamy frosting and the crunchy bits are perfect together. Fun fact: The first Oreo cookie was sold in 1912. That is over one hundred years of cookie joy!

A Simple Tip for You

Please do not over-mix the batter. Just stir until you cannot see the flour anymore. A few lumps are just fine, I promise.

Over-mixing makes cupcakes tough. We want them soft and tender. This is a good rule for all baking. Do you have a baking tip that helps you? Share it with me.

Your Turn to Bake

Now it is your turn. This recipe is perfect for a rainy day. It is also great for celebrating a small win. Did you get a good grade? Bake a cupcake.

I think food tastes better when we share it. Will you make these for your family or for friends? Tell me who you would share them with.

Ingredients:

Ingredient	Amount	Notes
unsweetened chocolate baking bar	4 ounces	chopped
salted butter	1/2 cup	softened
granulated sugar	1/2 cup
light brown sugar	1/2 cup	packed
eggs	2 large
vanilla extract	1 teaspoon
self-rising flour	1/2 cup
Oreo cookies	1 1/2 cups	broken into pieces
powdered sugar	1 1/2 cups
salted butter	3/4 cup	softened
vanilla extract	1 teaspoon
Oreo cookies	1 cup	crushed
mini Oreo cookies	12	optional topping

My Granddaughter’s Favorite Oreo Cupcakes

My granddaughter, Lily, invented this recipe with me one rainy afternoon. We wanted something extra special for her school bake sale. The result was these wonderfully messy Oreo cupcakes. They disappeared in minutes! I still laugh at that memory every time I bake them.

These cupcakes are pure joy. The cake is dark and fudgy, with big chunks of Oreo inside. The frosting is creamy and packed with even more cookie crumbs. Doesn’t that sound amazing? It’s like a cookie and a cupcake had the best baby ever.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup coarsely chopped Oreo cookies

For the Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup finely crushed Oreo cookies
• 2 tablespoons heavy cream (optional)
• 12 mini Oreos for garnish

Instructions

Step 1: Preheat your oven to 350°F. Line a muffin tin with paper liners. Melt the chocolate and butter together in the microwave, heating in 15-second intervals and stirring between each until smooth.

Step 2: Stir the white and brown sugars into the warm chocolate mixture until the mixture is glossy and the sugar has dissolved. Mix in the eggs and vanilla extract.

Step 3: Gently stir in the flour until just combined. Be careful not to over-mix. Fold in the broken Oreo pieces.

Step 4: Spoon the batter evenly into the prepared cupcake liners. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cupcakes cool completely on a wire rack.

Step 5: To make the frosting, beat the softened butter, powdered sugar, and vanilla together until light and fluffy. Gently fold in the crushed Oreos. If the frosting is too thick, add a tablespoon of heavy cream to reach your desired consistency.

Step 6: Once the cupcakes are completely cool, spread or pipe the frosting onto them. Top each cupcake with a mini Oreo.

Cook Time: 22–24 minutes
Total Time: 44 minutes
Yield: 12 servings
Category: Dessert, Baking

Let’s Mix It Up!

This recipe is like a good friend. It’s wonderful as it is, but it also loves to play dress-up. You can easily change its outfit for a different occasion. Here are a few of my favorite twists on our classic cupcake.

Mint Chocolate Chip: Add a 1/4 teaspoon of peppermint extract to the batter. Use Mint Oreos instead of the regular ones. It tastes so fresh and cool.

Peanut Butter Paradise: Swirl a spoonful of peanut butter into the batter in each cup. You can even add some to the frosting. It’s a match made in heaven.

Cookies and Cream Cheesecake: Mix 4 ounces of softened cream cheese into your frosting. It makes it even richer and tangier. A little taste of cheesecake in every bite.

Serving Your Sweet Creations

These cupcakes are stars all on their own. But every star needs a good stage. I love serving them on a big, colorful platter. It makes any table look like a party.

For a real treat, place one on a small plate. Add a scoop of vanilla bean ice cream right beside it. The mix of warm cake and cold ice cream is divine. A little glass of cold milk is the perfect partner for these. It cuts through the sweetness just right.

For the grown-ups, a small glass of coffee liqueur or a dark stout beer works wonderfully. The deep, roasted flavors dance so well with the chocolate.

Keeping Your Cupcakes Happy

Let’s talk about storing these sweet treats. First, let them cool completely. A warm cupcake in a box will get soggy. Place them in a sealed container on your counter. They will stay fresh for about two days.

You can freeze them for later, too. I once made a double batch for my grandson’s surprise visit. Wrap each cupcake tightly in plastic wrap. Then pop them all in a freezer bag. They will keep for up to three months this way.

Thaw them overnight on the counter when you are ready. This little bit of planning means you always have a sweet snack ready. A ready treat makes any bad day a little bit better. Have you ever tried storing it this way? Share below!

Baking Troubles? Easy Fixes!

Sometimes our baking does not go as planned. Do not worry. I have some simple fixes for you. If your cupcakes are dry, you might have baked them too long. Check them at 22 minutes, not 24.

I remember when my frosting was too runny. My butter was too soft from the summer heat. Your butter should be soft but still cool to the touch. This helps the frosting stay fluffy and hold its shape. Getting the texture right makes your treat look as good as it tastes.

If your cupcakes sink in the middle, the batter was over-mixed. Just mix until you cannot see flour anymore. This gives you a lighter, happier cupcake. Cooking confidence grows when you know how to fix little mistakes. Which of these problems have you run into before?

Your Cupcake Questions Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend and gluten-free cookies.

Q: Can I make them ahead?
A: Absolutely. Bake the cupcakes a day early. Frost them the day you serve.

Q: What if I don’t have self-rising flour?
A: For one cup, use one cup all-purpose flour, 1½ tsp baking powder, and ¼ tsp salt.

Q: Can I double the recipe?
A: You can. Just make sure your mixer bowl is big enough for all that batter!

Q: Is the mini Oreo on top needed?
A: No, but it’s a fun little hat. It makes everyone smile. The first Oreo cookie was sold in 1912! Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these cupcakes as much as I do. The best part is sharing them with people you love. Seeing someone’s face light up is pure joy.

I would be so happy to see your creations. Your kitchen adventures make my day. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful cupcakes.

Happy cooking!
—Anna Whitmore.