Delicious vanilla cupcakes baked with crumbled Oreo cookies. These yummy chocolate cookies with vanilla cream filling add a delicious touch to the cupcakes.
Homemade Oreo Cupcakes are perfect for making everyday just a little extra special.
There's nothing quite like taking a favorite treat and adding it to a cupcake! Just think of eating a chocolate cream filled cookie baked right into a yummy yellow cupcake.
Oreo Cupcakes aren't only delicious to eat, but they are also fun to make.
These cupcakes are perfect for potlucks, birthdays or an everyday dessert. If you know an Oreo lover, then these are just the cupcakes you'll want to make for them.
I've used Oreo brand cookies, but any chocolate cookie filled with that yummy vanilla cream will work.
These Oreo cupcakes are delicious all by themselves, but top them with Oreo buttercream frosting and you've got a real treat!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Oreo cookies - or other cream filled chocolate cookies
- Flour - all purpose flour
- Sugar - granulated sugar
- Milk - use whole milk or 2%
- Butter - I use salted butter
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cream butter with a mixer until light and soft
- Add sugar and mix until fluffy
- Mix in eggs and vanilla
- Add half the amount of milk and mix to combine
- Combine flour with baking powder and salt
- Add half the amount of flour to batter and mix to combine
- Add remaining milk and stir
- Then add the remaining flour. Mix just until combined
- Fold in broken cookies
- Divide batter into paper lined cupcake tin
- Bake in a preheated 375°F oven for 15-17 minutes
Recipe tips
- Use salted butter that is softened to room temperature.
- Once you add the flour, do not over mix. Stir just until combined.
- Keep the chunks of cookies in fairly large pieces. These can easily be broken apart with your hands. If the pieces are too fine, the cupcakes will become a grayish color.
- When adding cookies, use a spatula and fold cookies into batter.
- Check your cupcakes at 15 minutes. If they aren't done check again in one more minute.
- Allow cupcakes to cool in tins for 5 minutes. Then remove and finish cooling on a baking rack.
- Let cupcakes fully cool before adding frosting.
Frequently asked questions
Yes, these cupcakes can be frozen. Allow cupcakes to fully cool, then place in a freezer safe container. When ready to use, allow cupcakes to thaw at room temperature and then add frosting. Freeze up to one month.
Nope, these cupcakes are just as delicious eaten without any frosting. However, you can always add your favorite frosting if you'd prefer!
More delicious cupcakes to make
- Chocolate mayonnaise cupcakes
- Chocolate chip cupcakes
- Monster cupcakes
- Lemon cupcakes
- Piñata cupcakes
Oreo Buttercream Frosting is the perfect topping to these Oreo Cupcakes!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dessert recipes!
Oreo Cupcakes
Ingredients
- ½ cup butter (softened)
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla
- ⅔ cup milk
- 1¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 Oreo cookies (crumbled)
Instructions
- Cream butter with a mixer until light and soft½ cup butter
- Add sugar and mix until fluffy1 cup sugar
- Mix in eggs and vanilla2 eggs, 2 teaspoon vanilla
- Add half the amount of milk and mix to combine⅔ cup milk
- Combine flour with baking powder and salt1¼ cups flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Add half the amount of flour to batter and mix to combine
- Add remaining milk and stir
- Then add the remaining flour. Mix just until combined
- Fold in crumbled cookies8 Oreo cookies
- Divide batter into paper lined cupcake tin
- Bake in a preheated 375°F oven for 15-17 minutes
Notes
- Use salted butter that is softened to room temperature.
- Once you add the flour, do not over mix. Stir just until combined.
- Keep the chunks of cookies in fairly large pieces. These can easily be broken apart with your hands. If the pieces are too fine, the cupcakes will become a grayish color.
- When adding cookies, use a spatula and fold cookies into batter.
- Check your cupcakes at 15 minutes. If they aren't done check again in one more minute.
- Allow cupcakes to cool in tins for 5 minutes. Then remove and finish cooling on a baking rack.
- Let cupcakes fully cool before adding frosting.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Oh I do love Oreos in desserts! Whether it's an Oreo crust on a cheesecake, crumbled Oreos in ice cream or these delicious cupcakes, I'm hooked! I know a batch of these wouldn't last long in our house! 🙂
Kathy says
There's just something so delicious about those Oreo cookies that make everything taste amazing!
Valentina says
That frosting!! I'm not sure any would be left for the cupcakes if I made it. 😉 These sound so yummy, and I love the tiny Oreo garnish. Cute! 🙂 ~Valentina
Kathy says
You could always make a double batch of frosting...just saying, that may be a solution! 🙂
Zonie Parmer says
This looks like a great recipe and I’m anxious to try it. Thanks for sharing with us!
Kathy says
Enjoy!!! And let me know how they turn out!
Kathy 🙂