This easy Oreo cupcake recipe delivers rich, chocolatey cupcakes packed with crushed cookies and a luscious creamy filling. With simple ingredients and step-by-step instructions, you’ll impress everyone with bakery-style treats made right at home.
Key Takeaways
- Simple Ingredients: Uses pantry staples like flour, sugar, butter, eggs, and of course, Oreos—no fancy tools needed.
- Moist & Fluffy Texture: The secret is buttermilk and oil, which keep the cupcakes tender and rich without being dry.
- Creamy Filling Surprise: A smooth vanilla or cream cheese center adds a delightful burst of flavor with every bite.
- Customizable Toppings: Frost with buttercream, add extra crushed Oreos, or drizzle with chocolate for a personal touch.
- Perfect for Any Occasion: Great for birthdays, school events, holiday treats, or just satisfying a sweet tooth.
- Make-Ahead Friendly: Cupcakes can be baked and filled a day in advance—ideal for party prep.
- Kid-Approved Favorite: Loved by both kids and adults, these cupcakes are a guaranteed crowd-pleaser.
📑 Table of Contents
Why You’ll Love This Oreo Cupcake Recipe
If you’re a fan of the classic Oreo cookie, you’re going to fall head over heels for this Oreo cupcake recipe. These aren’t just any chocolate cupcakes—they’re loaded with real crushed Oreos in the batter, filled with a dreamy creamy center, and topped with silky frosting that ties everything together. Whether you’re baking for a birthday party, a school bake sale, or just because you deserve a treat, these cupcakes are the ultimate comfort dessert.
What makes this recipe so special is how easy it is to make, even if you’re not a seasoned baker. With no complicated techniques or hard-to-find ingredients, you can whip up a batch in under an hour. Plus, the combination of chocolate cake, cookie chunks, and that surprise creamy filling creates a flavor explosion that tastes like it came straight from a gourmet bakery. And the best part? You don’t need a mixer—just a bowl, a whisk, and your favorite Oreos.
Ingredients You’ll Need
One of the best things about this Oreo cupcake recipe is that it uses simple, everyday ingredients. You probably already have most of them in your kitchen. Here’s what you’ll need to gather before you start:
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa powder (use natural or Dutch-processed)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup buttermilk (or substitute with milk + ½ tsp vinegar)
- ½ cup vegetable oil (or canola oil)
- 2 large eggs
- 2 teaspoons vanilla extract
Oreo Elements
- 12–14 Oreo cookies (regular or double-stuff), divided
- ½ cup heavy cream (for filling and frosting)
- 4 ounces cream cheese, softened (optional, for cream cheese filling)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsalted butter, softened
Tip: For the best texture, use room-temperature eggs and buttermilk. This helps the batter mix smoothly and rise evenly in the oven.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s get baking! Follow these simple steps to create perfect Oreo cupcakes with a creamy filling every time.
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This ensures easy removal and a clean presentation. If you don’t have liners, lightly grease the cups with non-stick spray—but liners are always easier.
2. Crush the Oreos
Take 8 Oreos and place them in a zip-top bag. Use a rolling pin or the bottom of a heavy pan to crush them into coarse crumbs. You want some small chunks for texture, but not powder. Set aside about ¼ cup of these crumbs for the filling and topping later.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps—this helps create an even crumb in your cupcakes.
4. Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The mixture should be well combined and slightly thick.
5. Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Don’t overmix—this can make the cupcakes dense. Fold in the remaining crushed Oreos (about ¾ cup) until evenly distributed.
6. Fill the Cupcake Liners
Use a cookie scoop or spoon to fill each cupcake liner about two-thirds full. This leaves room for the cupcakes to rise without overflowing. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This step is crucial—if you try to fill or frost them while warm, the filling will melt and the frosting will slide right off.
Creating the Creamy Filling
The creamy filling is what makes these Oreo cupcakes truly special. It’s rich, smooth, and adds a delightful surprise in every bite. You can choose between two delicious options: a classic vanilla cream or a tangy cream cheese version.
Vanilla Cream Filling
For a simple vanilla filling, whip ½ cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form. Gently fold in ¼ cup of the reserved crushed Oreos. This creates a light, fluffy filling with cookie bits throughout.
Cream Cheese Filling
If you prefer a richer, tangier flavor, go for the cream cheese version. Beat 4 ounces of softened cream cheese with 2 tablespoons of softened butter until smooth. Add ½ cup powdered sugar and ½ teaspoon vanilla extract. Mix until creamy, then fold in the crushed Oreos. This filling is slightly thicker and holds its shape better, making it ideal for piping.
How to Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer, small knife, or piping tip to cut a small cone-shaped hole in the center of each cupcake. Don’t go all the way through—just deep enough to hold the filling (about ½ inch deep). Spoon or pipe the filling into each cavity. Replace the top piece of cake to seal it, or leave it open for a peek at the creamy center.
Frosting and Decorating Tips
Now for the fun part—frosting and decorating! A good frosting ties the whole cupcake together and adds that final touch of sweetness.
Classic Oreo Buttercream
To make a rich Oreo buttercream, beat ½ cup (1 stick) of softened butter until creamy. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2–3 tablespoons of milk or cream. Mix until smooth and fluffy. Fold in ¼ cup of finely crushed Oreos for extra flavor and texture.
Piping Techniques
Use a piping bag with a star tip (like a Wilton 1M) to create beautiful swirls on top of each cupcake. If you don’t have a piping bag, snip the corner off a zip-top bag and use that instead. Start from the outside and work your way in for a professional look.
Topping Ideas
Take your cupcakes to the next level with creative toppings:
- Sprinkle extra crushed Oreos on top of the frosting.
- Add a mini Oreo cookie half on each cupcake.
- Drizzle with melted chocolate or caramel sauce.
- Top with colorful sprinkles or edible glitter for a festive touch.
These small details make a big difference and turn simple cupcakes into show-stopping desserts.
Storage and Make-Ahead Tips
These Oreo cupcakes are not only delicious—they’re also practical for busy bakers. Here’s how to store them and prepare ahead of time.
Room Temperature Storage
If you’re serving the cupcakes within 24 hours, store them in an airtight container at room temperature. The frosting will stay firm, and the cupcakes will remain moist.
Refrigeration
If your kitchen is warm or you’re making them a day in advance, store the cupcakes in the refrigerator. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.
Freezing Instructions
You can freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature before filling and frosting. Frosting can also be made ahead and stored in the fridge for up to 5 days.
Make-Ahead Strategy
Here’s a great timeline for party prep:
- Day 1: Bake and cool cupcakes. Store in an airtight container.
- Day 2: Make filling and frosting. Fill and frost cupcakes. Decorate and serve.
This way, you’re not stuck in the kitchen all day before your event.
Final Thoughts
This Oreo cupcake recipe is a guaranteed hit for any occasion. With its moist chocolate base, crunchy cookie bits, and that irresistible creamy filling, it’s the kind of dessert that disappears fast. Whether you’re baking with kids, impressing guests, or just treating yourself, these cupcakes deliver big flavor with minimal effort.
Don’t be afraid to get creative—swap in different cookie varieties, try flavored frostings, or add a splash of espresso to the batter for a mocha twist. Once you master the basics, the possibilities are endless. So grab your apron, gather your Oreos, and get baking. Your taste buds will thank you!
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the cupcakes will still be delicious and moist.
What if I don’t have buttermilk?
No problem! Make a quick substitute by adding ½ teaspoon of white vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes before using. It will mimic the acidity of real buttermilk.
Can I make these cupcakes without the filling?
Absolutely! The cupcakes are still amazing on their own. Just skip the filling step and enjoy them plain or with extra frosting and toppings.
How do I prevent the cupcakes from sinking in the middle?
Make sure your oven is fully preheated and avoid opening the door too early. Also, don’t overmix the batter—this can cause excess air to escape during baking, leading to sunken centers.
Can I use Double Stuf Oreos instead of regular?
Yes! Double Stuf Oreos work great and add even more creaminess to the batter. Just keep in mind they may make the cupcakes slightly sweeter, so adjust sugar in the frosting if needed.
How long do these cupcakes stay fresh?
Stored properly in an airtight container, these cupcakes stay fresh for up to 3 days at room temperature or 5 days in the refrigerator. For longer storage, freeze unfrosted cupcakes for up to 2 months.