These Oreo cupcakes, also called cookies and cream cupcakes, are everything an Oreo lover wants in one bite. A moist chocolate cupcake packed with chopped Oreos, topped with a thick swirl of cookies and cream frosting and half an Oreo. If you keep a sleeve of Oreos in the pantry, you are already halfway there.

Oreo Cupcakes By Tessies Table. — Photo Credit: Tessie’s Table.

I make these for birthdays, bake sales, and honestly just because. The cupcakes bake up soft and the frosting pipes into tall bakery-style swirls. If you love baking with Oreos as much as I do, you will want my Oreo truffles and Oreo cheesecake next. You can bake the cupcakes a day ahead and frost them when you are ready, which I will walk you through below.

Why you’ll love Oreo Cupcakes

Real Oreo flavor in every layer: There are chopped Oreos in the batter and crushed Oreos in the frosting, so you get that cookies and cream taste from top to bottom.
Bakery-style frosting: The cookies and cream buttercream pipes into tall swirls that hold their shape and look like they came from a shop.
Simple pantry ingredients: No cake mix and nothing fancy. You probably have most of this already, plus a pack of Oreos.
Make-ahead friendly: Bake the cupcakes ahead and frost later, so you can split the work over two days.
Easy to dress up: Add sprinkles, swap the topping, or turn them into spider cupcakes for Halloween. More on that below.

Oreo cupcake with cookies and cream frosting on a wooden board.

The Best Oreo Cupcakes for Birthdays, Bake Sales, and Halloween

These are the cupcakes I bring when I want something everyone recognizes and nobody can resist. Oreos are a flavor kids and adults both go for, so they disappear fast at birthday parties, school bake sales, and Halloween tables. They travel well too. Frost them at home, pop them in a cupcake carrier, and they hold up until it is time to serve.

Ingredients Needed for Oreo Cupcakes

For the cupcakes

All-purpose flour: The base of the cupcake. Spoon and level it so you do not pack in too much.
Cocoa powder: Gives the cupcakes their chocolate flavor. Regular unsweetened works great.
Baking powder and baking soda: The two together give the cupcakes a good rise and a soft crumb.
Salt: Balances the sweetness and brings out the chocolate.
Vegetable oil: Keeps the cupcakes moist for days. Any neutral oil works.
Granulated sugar: Sweetens the batter and helps with a tender texture.
Eggs: Bind everything together. Room temperature eggs blend in best.
Whole milk: Adds moisture and richness. Room temperature is best here too.
Vanilla extract: Rounds out the chocolate flavor.
Oreos: Chopped and folded into the batter for cookies and cream bites throughout.

For the cookies and cream frosting

Unsalted butter: The base of the buttercream. Soften it well so it whips up smooth.
Powdered sugar: Sweetens and thickens the frosting so it pipes tall.
Heavy cream: Loosens the frosting to a smooth, pipeable texture.
Vanilla extract: Adds flavor to the buttercream.
Oreos: Finely crushed and beaten in for that cookies and cream frosting.

For the garnish

Oreos: Cut in half and set on top of each swirl.

How to make Oreo Cupcakes

**For more detailed instructions, please refer to the printable recipe card below.**

Preheat the oven to 350°F, line a cupcake tin with liners, and coarsely chop the Oreos.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.

Four steps for Oreo cupcakes: chopping Oreos, whisking the dry ingredients, adding them to the wet mix, and folding in Oreos, by Tessie's Table.

Beat the oil, sugar, and eggs together, then mix in the dry ingredients and milk until just combined.
Stir in the vanilla and fold in the chopped Oreos.

Fill each liner two-thirds full, bake until a toothpick comes out clean, then let the cupcakes cool completely.
For the frosting, beat the butter until smooth, add the powdered sugar, then beat in the heavy cream and vanilla.

Four steps for Oreo cupcakes: baked cupcakes, adding vanilla to the frosting, mixing in crushed Oreos, and piping cookies and cream frosting, by Tessie's Table.

Mix the crushed Oreos into the frosting.
Pipe the frosting onto the cooled cupcakes and top each with half an Oreo.

Variations

Double Stuf Oreos: Use Double Stuf Oreos in the batter and frosting for an even stronger cookies and cream flavor.
Flavored Oreos: Swap in mint, peanut butter, or golden Oreos to change up the taste.
Chocolate ganache drizzle: Add a drizzle of chocolate ganache over the frosting for extra chocolate.
Mini cupcakes: Make them bite-size in a mini muffin tin and shorten the bake time. Check them early.
Spider cupcakes for Halloween: Turn them into Oreo spiders with chocolate stick legs and candy eyes. Full details are below.

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Serving Suggestions

Serve with cold milk: Oreos and milk are a classic pairing, and these cupcakes are no different. Pour a cold glass on the side.
Add a scoop of ice cream: A little vanilla ice cream next to a cupcake turns it into a full dessert.
Pair with coffee: The chocolate and cookies and cream flavors go great with a cup of coffee or my tres leches iced latte.
Build a dessert table: Set them out with other chocolate treats like my double chocolate cake for a party spread. My Oreo Banana Bread fits on the same table if you want one more cookies and cream bake.
Box them up: Wrap one in a treat box as a homemade gift for a birthday or a teacher.

Storage and Freezing

How do I store Oreo cupcakes?
Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens.
Can I make Oreo cupcakes ahead of time?
Yes. Bake the cupcakes up to a day ahead and store them unfrosted at room temperature in a sealed container. Make the frosting and decorate the day you plan to serve.
Can I freeze Oreo cupcakes?
Freeze the unfrosted cupcakes for up to 3 months. Wrap each one well, then thaw at room temperature before frosting. I do not recommend freezing them once the Oreo garnish is on, since it can soften.

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Oreo cupcake with cookies and cream frosting on a white cake stand.

Tips & Tricks

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.
Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.
Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.
Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.
Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. Kids love helping with this part.

Spider Oreo cupcake for Halloween with chocolate stick legs, candy eyes, and orange and purple sprinkles.

To decorate, pipe the cookies and cream frosting as usual and scatter a handful of Halloween sprinkles over the top. Then finish each cupcake with one of my Oreo spider cookies. The full how-to for the spiders, with the chocolate stick legs and candy eyes, is in that post, so make a batch and set one on top of each swirl.

More Chocolate Treats To Try

Looking for more Halloween inspiration?

Want more spooky ideas? Try my pretzel spider webs, monster treats, or my roundup of 10 easy Halloween treats to make this October..

FAQ

Why did my cupcakes sink in the middle?
This usually means too much leavening or an oven that was not fully preheated. Measure carefully and wait until the oven is at temperature before you bake.
Can I use a boxed cake mix instead?
You can, but this from-scratch batter is easy and gives you a better texture. If you are short on time, a chocolate box mix with chopped Oreos folded in will work.
What kind of Oreos should I use?
Regular Oreos are perfect. Double Stuf, golden, or flavored Oreos all work if you want to switch things up.
Can I make this as a cake instead?
Yes. Pour the batter into two 8-inch round pans, bake a little longer, and frost between the layers and on top.
Do I have to refrigerate them?
Because of the buttercream, it is best to keep them in the fridge if you are not serving within a few hours.

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Oreo Cupcakes (Cookies and Cream Cupcakes)

Moist chocolate Oreo cupcakes loaded with chopped Oreos and topped with cookies and cream frosting and half an Oreo. Easy to make for parties, birthdays, or Halloween.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Total Time 42

Course Dessert

Cuisine American

Servings

Calories 585 kcal

Equipment

Ingredients

For the cupcakes:

1 cup all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
¾ cup whole milk room temperature
1½ teaspoons vanilla extract
10 Oreo cookies coarsely chopped

For the cookies and cream frosting: SEE NOTES BELOW FOR HALLOWEEN DECORATION

1½ cups unsalted butter softened
6 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
6 to 7 Oreo cookies finely crushed

For the garnish:

6 Oreo cookies halved

Instructions

Preheat the oven to 350°F and line a cupcake tin with liners.
Coarsely chop 10 Oreos and set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Combine the oil and sugar in a large bowl, then add the eggs one at a time, beating well after each.
Add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry. Mix until just combined.
Stir in the vanilla, then fold in the chopped Oreos.
Fill each liner about ⅔ full and bake for 18 to 22 minutes, until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Beat the softened butter until creamy and smooth.
Add the powdered sugar one cup at a time, beating until fluffy.
Pour in the heavy cream and vanilla, then beat on medium-high for 2 to 3 minutes until light and fluffy.
Beat in the crushed Oreos until well combined.
Transfer the frosting to a piping bag fitted with a decorative tip.
Pipe onto the cooled cupcakes and top each with half an Oreo.

Notes

Spider Oreo Cupcakes for Halloween

General Notes:

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.

Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.

Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.

Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.

Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Nutrition

Calories: 585kcalCarbohydrates: 82gProtein: 4gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 190mgPotassium: 116mgFiber: 1gSugar: 68gVitamin A: 649IUVitamin C: 0.01mgCalcium: 49mgIron: 3mg

Keyword cookies and cream, Halloween, oreo cupcakes, Party Food

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