The Ultimate Oreo Cupcakes {Irresistible and Nostalgic}
Fluffy. Moist. Irresistible. You won’t believe how good these Oreo cupcakes taste! With three layers of cookies & cream flavours in different crispy, light, and smooth components, these irresistible and nostalgic Oreo cupcakes are the perfect treat for a birthday party, brunch with friends, or really any special occasion/celebration!
A fun spin on my classic fluffy Vanilla Cupcake recipe, these Oreo cupcakes are light, moist, and exploding with cookies and cream flavour! Grab your glass of milk, you’re in for a treat!
With everyone’s favourite childhood cookie comprising the base of these cupcakes, chocolate cookie crumbs adding a speckled explosion in the fluffy vanilla cupcake and topped with a smooth, delicious Cookies & Cream Swiss Meringue Buttercream frosting, these brownies will have you reliving your childhood with every bite! My favourite Oreo Cupcakes require less than 20 minutes to prepare, use ingredients you likely already have in your panty, and are sure to be a hit at every party they attend!
To make these Fluffy Vanilla Cupcakes, you will need:
- Butter + Vegetable Oil (a must to create the BEST moist and fluffy vanilla cupcake!!)
- Flour + Cornstarch (makes for the lightest cakes!)
- Sugar
- Eggs
- Buttermilk (or milk + a dash of vinegar/lemon)
- 1 package Oreo Cookies + more for decorating 🙂
- Crushed chocolate cookie crumbs
- Cake essentials: baking powder, baking soda, vanilla extract, salt
Let’s make Oreo Cupcakes!
Oreo Cupcakes
Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans with paper liners. Place an Oreo cookie on the bottom of each cupcake holder. Set aside.
In a small bowl, whisk flour and corn starch together to sift and aerate mixture. Set aside. In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for ~3 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
Add eggs and vanilla extract to the mixture.
Once incorporated, slowly add 1/3 of flour mixture to the wet batter. Next, add ½ of buttermilk mixture. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down sides of bowl.
Add chocolate cookie crumbs to the batter. Mix one final time to incorporate.
Scoop 1/4 cup of batter into each prepared cupcake liner (with an Oreo at the bottom). Bake cupcakes for ~25 mins or until toothpick inserted into the centre comes out clean. Note: while cupcakes are baking, begin making Swiss Meringue Buttercream!
Let cool for 5 minutes in cupcake pans then move cupcakes to wire baking rack to cool completely.
Cookies & Cream Frosting
Prepare one batch of Swiss Meringue Buttercream (full step-by-step recipe and trouble shooting tips in link!)
Add 1/2 cup of chocolate cookie crumbs to the prepared vanilla Swiss Meringue Buttercream. Scrape down sides of bowl and mix to incorporate cookie crumbs.
Top each cupcake with generous amount of frosting and decorate as desired (I like to sprinkle cupcakes with extra chocolate cookie crumbs and place a piece of Oreo on top!)
The Ultimate Oreo Cupcakes {Irresistible and Nostalgic}
Ingredients
Oreo Cupcakes
- 1 3/4 cups (210g) All-purpose Flour
- 1/4 cup (40g) Cornstarch or potato starch, arrowroot starch
- 1/4 cup (55g) Unsalted Butter unsalted, room temperature
- 1/3 cup (85ml) Canola Oil or other light, flavourless vegetable oil
- 1 1/4 cup (250g) Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt or sea salt or other fine/flaked salt
- 2 Eggs large, room temperature
- 1 tsp Vanilla Extract
- 1 cup (240ml) Buttermilk
- 1/4 cup (35g) Chocolate Cookie Crumbs fine crumbs or finely ground chocolate cookies
- 24 Oreo Cookies 24 cookie sandwiches (1 box)
Cookies & Cream Swiss Meringue Buttercream
- 7 Egg Whites cold, carefully separated from yolks
- 2 cups (400g) Granulated Sugar
- 1 1/2 cup (340g) Unsalted Butter
- 1 tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1/2 cup (70g) Chocolate Cookie crumbs finely ground
Instructions
Oreo Cupcakes
- Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans with paper liners. Place an Oreo cookie on the bottom of each cupcake holder. Set aside.
- In a small bowl, whisk flour and corn starch together to sift and aerate mixture. Set aside.
- In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for ~3 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
- Add eggs and vanilla extract to the mixture. Once incorporated, slowly add 1/3 of flour mixture to the wet batter. Next, add ½ of buttermilk mixture. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down sides of bowl.
- Add chocolate cookie crumbs to the batter. Mix one final time to incorporate.
- Scoop 1/4 cup of batter into each prepared cupcake liner (with an oeo at the bottom). Bake cupcakes for ~25 mins or until toothpick inserted into the centre comes out clean. Note: while cupcakes are baking, begin making Swiss Meringue Buttercream!
- Let cool for 5 minutes in cupcake pans then move cupcakes to wire baking rack to cool completely.
Cookies & Cream Frosting
- Prepare one batch of Swiss Meringue Buttercream (full step-by-step recipe and trouble shooting tips here). An overview of the recipe instructions is shown in steps below.
- Clean bowl of your electric stand mixer. Add egg whites and sugar to the clean electric mixer bowl. Place bowl over double boiler – the bowl should not be touching the water). Whisk sugar and egg whites until the mixture is frothy and sugar has dissolved (~5 min). Check the temperature with a candy thermometer – when ready, the mixture will be at 160F (71C).
- Return egg white mixture to stand mixer. Whisk on medium-high speed. Beat until glossy, stiff, peaks form and mixture is no longer warm to the touch (~10 min). Once meringue has cooled, replace whisk attachment with a paddle attachment and reduce mixer speed to LOW.
- Begin adding butter. Continue until all butter has been added. Over the next 10-20 minutes, the mixture will turn from a smooth, loose mixture, to a curdled mixture, to one that barely pulls away from the bowl, and then ultimately to a smooth, sturdy buttercream! Continue to beat for another 3-5 min on LOW or fold by hand to remove excess air bubbles.
- Add 1/2 cup of chocolate cookie crumbs to the prepared vanilla Swiss Meringue Buttercream. Scrape down sides of bowl and mix to incorporate cookie crumbs.
- Top each cupcake with generous amount of frosting and decorate as desired (I like to sprinkle cupcakes with extra chocolate cookie crumbs and place a piece of Oreo on top!)
Video
Notes
- This recipe makes approximately 24 cupcakes!
- I recommend using a spoon to scoop flour into measuring cups and levelling off the tops to prevent from adding too much flour and creating dry cupcakes!
- The combination of butter and oil used in this cake make cupcakes that taste delicious and are able to stay moist at room temperature for up to 5 days!
- Cakes/cupcakes frosted with Cookies & Cream Swiss Meringue Buttercream can be left at room temperature for 3h, or longer if in a cool room. I recommend keeping desserts in the refrigerator overnight. The buttercream will harden in the fridge however, to return to the same soft/silky consistency as before, simply take cakes/cupcakes out of the fridge at least 1h before serving.
- Cupcakes bases can be frozen in an air-tight freezer bag for up to 6 months!
- The Cookies & Cream Swiss Meringue Buttercream can be frozen in a tightly sealed freezer bag or air-tight container for up to 6 months. When ready to use, allow frosting to defrost to room temperature and then re-whip using electric mixer (~3-5mins).
I can’t get enough of these oreo recipes! these cupcakes came out light and delicious and the oreo at the bottom is a pleasant treat. friends and family were delighted!
Hi Allison, I am so happy you liked these Oreo cupcakes! What a treat it is to have you try my recipes and keep me posted on your delicious baking journey! – Sofia