The Ultimate Oreo Cupcakes {Irresistible and Nostalgic}

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 bite in a cookies and cream cupcake in the foreground, several cupcakes in the background.

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!

Oreo Cupcakes topped with a mound of cookies and cream Swiss Meringue Buttercream

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!

Oreo cupcake (Oreo cookie sandwich on base, cookies and cream cupcake filling, and Swiss meringue buttercream as frosting) with bite taken out.  Decorated with Oreo half and additional crushed chocolate cookie crumbs.

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
Ingredients for making Oreo cupcakes (Blue Oreo cookie sandwich box, butter, eggs, milk, salt, flour, sugar, oil, baking powder and soda, vanilla extract, chocolate cookie crumbs)

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.

12 cupcake tin with paper liners
12 cupcake tin with paper liners and 1 Oreo cookie at the bottom of each

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.

Butter, oil, sugar, baking soda, baking powder and salt in bowl of an electric mixer (prior to mixing)
Butter, oil, sugar, baking soda, baking powder and salt in bowl of an electric mixer (mixer is running))
Butter, oil, sugar, baking soda, baking powder and salt in bowl of an electric mixer (after mixing - creamy mixture results)

Add eggs and vanilla extract to the mixture.

Eggs added to butter mixture
Vanilla extract added to butter mixture
Eggs and Vanilla Extract added to butter 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.

Flour added to wet (butter/egg) mixture, in 3 additions, alternating with buttermilk.
Flour added to wet (butter/egg) mixture, in 3 additions, alternating with buttermilk.
Flour added to wet (butter/egg) mixture, in 3 additions, alternating with buttermilk. Final creamy mixture shown.

Add chocolate cookie crumbs to the batter. Mix one final time to incorporate.

Chocolate cookie crumbs added to cupcake batter
Cookies & Cream cupcake batter results

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!

12-cupcake tin with paper liners, Oreos, and batter.

Let cool for 5 minutes in cupcake pans then move cupcakes to wire baking rack to cool completely.

Baked Oreo cupcake bases.

Cookies & Cream Frosting

Prepare one batch of Swiss Meringue Buttercream (full step-by-step recipe and trouble shooting tips in link!)

Vanilla Swiss Meringue Buttercream on whisk attachment of electric mixer

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.

Chocolate cookie crumbs added to Swiss Meringue Buttercream
Chocolate cookie crumbs added to Swiss Meringue Buttercream

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!)

Frosting Oreo Cupcakes with Cookies & Cream Swiss Meringue Buttercream
Frosting Oreo Cupcakes with Cookies & Cream Swiss Meringue Cupcakes. Decorating with extra chocolate cookie crumbs
Oreo cupcakes (Oreo cookie sandwich on base, cookies and cream cupcake filling, and Swiss meringue buttercream as frosting). Decorated with Oreo half and additional crushed chocolate cookie crumbs.
Oreo cupcakes (Oreo cookie sandwich on base, cookies and cream cupcake filling, and Swiss meringue buttercream as frosting) with bite taken out of centre cupcake.  Decorated with Oreo half and additional crushed chocolate cookie crumbs.

The Ultimate Oreo Cupcakes {Irresistible and Nostalgic}

Fluffy. Moist. Irresistible. 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 celebration!
5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American, French
Servings 24 cupcakes

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

Sofia’s Tips:
  • 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). 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword American Buttercream, campfire cookies, cookies and cream desserts, cream, creamy, egg whites, homemade, oreo, Oreo cookie, Oreo cupcakes, simple, SMBC, smooth, sugar, swiss meringue buttercream
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