Chocolate Oreo Cupcakes with Cookies and Cream Frosting

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These Oreo cupcakes are made with dark chocolate and dark cocoa powder to give the distinctive dark look and taste of an Oreo cookie. Cookies and cream frosting makes them perfect for any Oreo lover!

Cookies and cream cupcakes with Oreos sitting next to them

When I make Oreo cupcakes, I start by using my chocolate cupcake recipe. My chocolate cupcakes have been tested by over 50 test bakers from around the world and over 60% of people who bake them say they are not only good, but the best chocolate cupcakes they have ever had. But, I make a few changes to the cupcakes to make them totally Oreo-y.

How to Make Oreo Cupcakes

To give the chocolate cupcakes an Oreo flavor, it’s important to use dark cocoa powder. Hershey’s Special Dark works really well and it is easy to find at most U.S. grocery stores.

If you want a really dark cocoa powder with a more nuanced flavor, try Cacao Barry Extra Brute (you will never go back to your old cocoa powder once you try it!).

Dark cocoa powder being adding to a mixing bowl

My Oreo cupcakes use both cocoa powder and melted chocolate for the strongest chocolate flavor. For the melted chocolate, you will also want to choose something really dark – any chocolate bar that is 70% of higher chocolate should do the trick. I used Lily’s Extremely Dark Chocolate.

Adding melted chocolate to chocolate cupcake batter

I always frost Oreo cupcakes with cookies and cream frosting! I make my cookies and cream frosting with cream cheese so the frosting tastes like cookies and cream cheesecake!

Oreo cookies and cream frosting being piped onto a cupcake

Of course, it’s best to top Oreo cupcakes with an Oreo. I like to use my homemade Oreos. They have the same flavor profile as the real ones, but I fill them with my very vanilla frosting and the flavor can’t be beaten!

Oreo Cupcake Variation

When I first published this recipe in 2009, I came up with the idea of serving Oreo cupcakes with a built-in chocolate cup for milk! The idea went viral!

Cupcake with a hole in the middle with milk inside on an orange background

Aside from Oreos, chocolate liquor cups are the key ingredient in this Oreo cupcake variation. The cups are the perfect size to fit inside the cupcakes and they are able to hold the milk (which soon turns into chocolate milk) without it leaking into the cupcake.

Chocolate liqueur shot in a gold wrapper

Use a small paring knife to cut a wedge out of the cupcake and then stick the cup in the void. I used some cake from the wedges to make the mouths on my cupcakes. The wedges are also perfect to simply snack on! Make sure that the cupcake is completely cool before putting the cup in so that the cup doesn’t melt.

Oreo cupcake with a piece taken out

I found that the easiest way to fill the cup with milk was to use a small funnel. Don’t fill the cups until right before you are ready to serve the cupcakes.

Just like there are many ways to eat an Oreo, there are many ways to eat an Oreo cupcake with built-in milk. However, there is one key guideline: Do not bite into the cup until you have drunk all of the milk or you will end up with mess! I had twelve cupcakes with cups and only one taster ended up with a milky mess – Alan of Patric Chocolate. Alan claimed that it had nothing to do with him biting into the cup and everything to do with his cup having a crack. I’m still inclined to blame user error.

You can use up the milk by dunking Oreos in the cup as shown below. This works best if you have mini Oreos. I used my homemade Oreo recipe and cut the circles with a smaller cookie cutter than that recipe specifies. You could also just break up full-sized Oreos into pieces.

Dunking a mini oreo into an Oreo cupcake

Another idea is to break of the bottom of the cupcake and dunk pieces of the cake in the milk. To get those last few sips, just hold the cupcake up to your face and drink! Don’t worry if you get frosting on your face – just look in the mirror, smile, and then lick it off!

Best Tips for Making Oreo Cupcakes

Lots of oreo cupcakes and oreos

  • Use dark cocoa powder.
  • Use dark chocolate.
  • If you don’t have sour cream in the house, I’ve done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
  • Use any mild vegetable oil. I’ve used canola oil, generic vegetable oil, and safflower oil.
  • You can make this recipe as a cake. You will just need to increase the baking time.
  • I keep these on my counter for three days or refrigerate them for up to a week.

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Lots of oreo cupcakes and oreos with oreo cookies and cream frosting
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5 from 3 votes

Oreo Cupcakes

These dark chocolate Oreo cupcakes with cookies and cream frosting are for Oreo lovers of all ages!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16 cupcakes
Calories 420kcal
Author Stefani

Ingredients

Cupcake Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup dark cocoa powder such as Hershey's Special Dark
  • 1/4 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 ounces dark chocolate anything over 70%
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 9 tablespoons vegetable oil This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup.
  • 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/2 cup water room temperature, measured in a liquid measuring cup

Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 3 cups powdered sugar use more or less depending on how stiff you want the frosting to be
  • 1/2 teaspoon vanilla extract
  • 3/4 cup finely crushed Oreos about 12 Oreos

Instructions

Cupcake Instructions

  • Preheat oven to 350 F.
  • Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
  • In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  • Melt the chocolate in the microwave or in a double boiler.
  • Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  • Mix in eggs and egg yolks one at a time until just combined.
  • Mix in oil, vanilla, and sour cream until just combined.
  • Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  • Mix in water until just combined.
  • Fill cupcake liners 2/3 full and put in the oven.
  • Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  • Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Frosting Instructions

  • Whip cream cheese and butter until light and fluffy, about 3 minutes on high speed with an electric mixer.
  • Mix in powdered sugar one cup at a time.
  • Min in vanilla extract.
  • Mix in crushed Oreos.
  • Pipe onto cooled cupcakes.

Notes

  • Use dark cocoa powder to mimic the Oreo flavor.
  • Use dark chocolate to keep the flavor as close as possible to an Oreo.
  • If you don't have sour cream in the house, I've done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
  • Use any mild vegetable oil. I've used canola oil, generic vegetable oil, and safflower oil.
  • You can make this recipe as a cake. You will just need to increase the baking time.
  • I keep these on my counter for three days or refrigerate them for up to a week.

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 202mg | Potassium: 127mg | Fiber: 1g | Sugar: 39g | Vitamin A: 460IU | Calcium: 36mg | Iron: 2mg
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Chocolate Oreo Cupcakes with Cookies and Cream Frosting

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67 comments:

  1. Zahra Bazboozsays:

    We love it. It’s easy to make and tastes like professional shops. Thank you.

  2. Deborah Colburnsays:

    Do you have a gluten free oreo cupcake recipe for celiacs?

  3. Ajay Kumarsays:

    Wonderful blog!!! I liked the complete article…. great written,Thanks for all the information you have provided…

  4. Adam Amirudinsays:

    nice info :)

  5. websitesays:

    This recipe is getting good potatoes and also tomatoes. Children are more like to eat for this. It more healthier for health. It is getting some extra nutrients foods as good for our health. Get their natural foods and safe the life for their son and daughter. To get the natural foods from shops and grandma home.Lot of parents are living as self. Joining family is better for carry and save their children as healthy and knowledge.

  6. Alamisays:

    Hi.
    I recently came across your blog, and boy am I in love! just one teeny weeny question though. I want to make this but as a whole cake and not as cupcakes. Do I need to double the recipe, and what size of pans would I need to use?
    Thank you!

  7. Kayleesays:

    A honeymoon to Mexico promises adventurous couples a lot of action and romantic time at beautiful beaches.
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  8. Happy Pooch Nose and Pawssays:

    Even a cupcake looks like a Happy Pooch when you have dogs on your mind.

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    http://www.facebook.com/happypooch.noseandpaws

  9. Anonymoussays:

    Just finished making these. I must have done something wrong. Mine did not rise tall like yours. They were pretty flat. Also, my oreo frosting kept clogging up my pastry tip as I was piping it on too. It would come out slow & then all of a sudden come out in a huge glob. Completely aggravating. They taste good though despite that.

  10. Unknownsays:

    Stef, I am baking the oreo cupcakes today. Can’t wait to taste them! I also need to bake chocolate cupcakes. Do you have a recipe that you use or do you think I could just make the oreo recipe minus the oreos. Love your site, it’s my new favorite. Thanks, Kelly

  11. Stefsays:

    Tina – Crush with the cream.

  12. Tinasays:

    Stef, what I have here is oreo cookies with cream in the middle. Should i crushed the oreo together with the cream or leave the cream out?

  13. Stefsays:

    Anon – Not sure. How did they taste? I’m wondering if you accidentally put too much of some ingredient.

  14. Anonymoussays:

    Myy cupcakes rose with a nice crown while baking but I watched through the oven window as they deflated, caving into themselves. Also I had enough batter to easily make 35 regular size cupcakes. Any thoughts on what happened?

  15. Anonymoussays:

    LOVE the overall taste, but my frosting looked unappetizing with the Oreo bits turning it nearly gray. Another idea would be to leave the cream cheese frosting beautiful white, then sprinkle crushed Oreos on the top of the white-frosted cupcake. Then folks can see they are eating Oreos. Delighted to have found this site, BTW – many thanks!

  16. Stefsays:

    LoisK – That should be fine.

  17. LoisKsays:

    Is it ok to skim the sugar by a quarter to half a cup? it sounds like it’s too sweet with all the oreo and the chocolate in there

  18. Stefsays:

    Frog – Sure! That should work just fine. :)

  19. Frog Princesssays:

    hmmm would it be possible to use bittersweet chocolate instead? i don’t have any dark chocolate :(

  20. Paulinasays:

    I just made these, but they didn’t rise properly… so they were really flat which didn’t allow me to put the cups into the cupcake :(

  21. Chelseysays:

    amazing idea. just amazing

  22. Stefsays:

    Florida Girl – Sounds like you already have it all figured out. It sounds like they will be awesome! Good luck! BTW – I say go for the zucchini.

  23. Florida Girl In Sydneysays:

    Those are cupcakes are pure genius! I would love to know if you have any cupcake opinions or advice on something. I want to make soccer ball cupcakes for a bday party next weekend. I’d like the cupcakes to be moist chocolate cake (I usually make them with zucchini but wasn’t sure if I should for a bday party?) anyway.. topped with buttercream and then an oreo cookie covered with flat image of a soccer ball made of fondant. Um, does that sound insane — any suggestions in this cupcake adventure?
    I just took fondant classes (it’s on my blog) and I so need to try to do this on my own! Cheers.

  24. Deidra Holdersays:

    I can’t wait for an occasion to make these! Possibly graduation…I smell a delicious cupcake party!

  25. Stefsays:

    Sana – You can definitely make them the night before and it’s fine to leave them out of the fridge – just don’t pour the milk in. ;)

  26. sanasays:

    Hi Stef,

    I want to make these and take them to work on Thursday (only cupcakes and frosting).If I make these and frost them the night b4 will they hold well? Should I keep them in the fridge after frosting them?

  27. courtenaysays:

    it worked! they were delicious. i added an oreo to the bottom of each cupcake and baked them. yummm. icing was wonderful as well!

  28. Stefsays:

    Courtenay – It should work fine – it will be a bit sweeter, but if it’s what you’ve got on hand, I say, go for it!

  29. courtenaysays:

    would it work with semi sweet chocolate you think? that’s all i have at the moment…

    can’t wait to try these!!! yum!

  30. Cupcakesays:

    Absolutely amazing!!!

    Featured here:
    http://www.acupcakeblog.com/2009/08/oreo-cupcakes-with-built-in-milk-cup.html

  31. Cupcakesays:

    This comment has been removed by the author.

  32. Katysays:

    I’m extremely tempted to make these sometime… Just gotta wait until I have money for the chocolate liquer cups. :O

  33. thereddeersays:

    I made these and blogged about it – they were sensational!!

    Check it out if you want to: http://the-red-deer.blogspot.com/2009/08/baking-mondays-o-is-for-oreo-cupcakes.html

  34. Anonymoussays:

    ..and then i say something -_-

  35. Poni Deltorrosays:

    BRILLIANT!

  36. Stefsays:

    Ashlee – Hope you saw the email I sent you about getting the cups on Amazon.

    Anon – I’m so glad this worked out for you!! I hope you have many more successful cupcake baking experiences in the future!

  37. Anonymoussays:

    I made my first ever cupcakes today and they turned out absolutely fab.. only i didnt have the milk cup in them.. love the recipe!!

  38. Ashlee Andersensays:

    I love this idea! My husband is the general manager for a dairy co-op and I always make treats for the board meetings, when I saw this I knew I had to make it for them.. The only problem is, is I can’t find those bissinger cups anywhere!

  39. hornedfroggysays:

    That is sooooo cool! :) And the mini oreos are adorable! Thanks for stopping by My Baking Heart!!

  40. Katiesays:

    OH MY GOD INCREDIBLE. I WANT ONE. MAKE THAT 10.

  41. Lisa Mariesays:

    These are AMAZING!!! So creative… I seriously smile every time I see the picture! :)

  42. Heathersays:

    how freakin cute are those?!?! i love the little milk cup. they look and sound so delicious!!

  43. Kimsays:

    How perfect for a big-kids birthday party! I’m thinking I have Maddy’s next birthday covered!

  44. I'd Like a Cookiesays:

    We LOVE your creative cupcakes and your photography!

    Just FYI, The Celebrity Apprentice made and sold cupcakes on the premiere episode. We blogged a pseudo play-by-play just for laughs!

  45. Mariasays:

    Those are the coolest cupcakes EVER!! Love them!

  46. Cynthiasays:

    FANTASTIC idea. I’ve never seen anything like it before. You are definitely on to something here, girlie!

  47. Megansays:

    That is an awesome idea! I must suggest that for a wedding reception dessert next time a friend gets married.

  48. Lysysays:

    That is the most creative idea for a cupcake I ever saw!! And many congrats on the baby news (the pickled cucumber cupcake tickled me no end)!

  49. lyndsaysays:

    no!! you genius!!! how awesome!!

  50. MaryBethsays:

    What a wonderful idea, simply fantastic. Great Job!! they also look very yummy…

  51. Aggiesays:

    These are just adorable….you are so talented!

    first time here…found you on foodgawker.

  52. Katiesays:

    WOW! What a great idea!

  53. Lisasays:

    You are so clever! I think of myself as creative and yet I never think of stuff like this. Your posts almost always make me smile. And then they make me think of all kinds of great things I want to try in the kitchen.

  54. Vicki Bensingersays:

    I love this idea. How creative. This is everyones dream. This appeals to the kid in all of us. I’ll have to try these. Thanks for sharing.

  55. veggievixensays:

    that is adorable! it reminds me of the bundt cake with a flower in the middle in my big fat greek wedding…but in all seriousness, this looks so delicious!

  56. Elysesays:

    Oh my goodness. You are amazing. Simply amazing. What a creative, clever, and AWESOME idea. I cannot wait to try this. A cupcake shot glass? Oh the possibilities! And to top it all off, the cupcakes look absolutely delicious!

  57. thereddeersays:

    Hehe! What a great idea.

  58. All for free recipessays:

    that is so creative! i love your built-in cup for milk.

  59. Valliesays:

    OMG! THis is hilarious and amazing! I want one right now!!
    What an awesome idea!

  60. CBsays:

    Bril. Absolutely bril. Who says pregnancy makes you dumber? haha.
    Clara @ iheartcuppycakes!

  61. C.L.says:

    Brrrrriliant!!!lurerv it!

  62. Cakespysays:

    OK, this is completely amazing. Completely amazing, do you hear me???

  63. Knot By Gran'masays:

    Wow. That’s the greatest cupcake idea I’ve ever seen… now when can I come up with an excuse to make them?

  64. ironstefsays:

    fantastic!!! adorable! WANT!!!

  65. Rachelsays:

    That is such a cute idea!

  66. Sydneysays:

    Stef!! Pure Genius!!

  67. Erinsays:

    I bow down to you Queen of Cupcakes. This is pure genius!

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