These Homemade Chocolate Oreo Cupcakes are a rich and indulgent treat that combines moist chocolate cake with the irresistible crunch of Oreo cookies. Topped with a smooth, tangy cream cheese frosting and sprinkled with crushed Oreos, each bite is a cookies-and-cream lover’s dream. Whether you’re baking for a birthday, celebration, or just a sweet craving, these cupcakes are guaranteed to impress.

Homemade Chocolate Oreo Cupcakes

Why You’ll Love This Recipe

Cookies and cream heaven: Packed with Oreo crumbs and topped with even more, these cupcakes are full of flavor and texture.
Moist and fluffy: Buttermilk and oil keep the cake soft and tender with every bite.
Cream cheese frosting: The rich, tangy frosting pairs perfectly with the chocolate base.
Easy to make: Simple ingredients and straightforward steps — even beginner bakers will love this recipe.
Perfect for any occasion: Great for parties, dessert tables, or as a homemade gift.
Fun to decorate: Top with mini Oreos, crumbs, or a full cookie for a picture-perfect finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Oreo Cupcakes:

1 ½ cups all-purpose flour (or cake flour)
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
½ cup Oreo crumbs
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable or canola oil
1 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk

For the Cream Cheese Frosting:

½ cup butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1 tablespoon Oreo crumbs
3 cups powdered sugar

Optional Decorations:

Crushed Oreos
Mini Oreos
Whole Oreos

Directions

Make the Cupcakes

Preheat the oven to 350°F (175°C). Line two standard muffin pans with 18 cupcake liners and set aside.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt.
In a large bowl, whisk the oil and sugar together until smooth.
Add the eggs and vanilla extract. Mix until just combined.
Pour in the buttermilk and whisk until fully incorporated.
Gently fold in the dry ingredients using a spatula. Do not overmix — some small lumps are okay.
Spoon about 2 heaping tablespoons of batter into each cupcake liner.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.

Make the Frosting

In a large bowl, use an electric mixer to beat the butter and cream cheese together until smooth.
Add the vanilla extract and Oreo crumbs.
Gradually add powdered sugar, mixing on medium speed until the frosting is smooth and creamy.
Transfer the frosting to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off).

Assemble the Cupcakes

Once cupcakes are completely cool, cut a ½-inch deep hole in the center of each.
Pipe a small amount of frosting into each hole.
Pipe the remaining frosting on top of each cupcake.
Decorate with Oreo crumbs, mini Oreos, or a full cookie, as desired.

Servings and timing

Servings: 18 cupcakes
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 1 hour 13 minutes
Calories: Approximately 325 kcal per cupcake

Variations

Double chocolate: Add mini chocolate chips to the batter for even more chocolate flavor.
Mint Oreo twist: Use mint-flavored Oreos and add a few drops of mint extract to the frosting.
Peanut butter Oreo: Mix in crushed peanut butter Oreos and add a swirl of peanut butter in the center.
Gluten-free option: Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.
Mini cupcakes: Use a mini muffin tin and reduce the baking time to about 10–12 minutes.

Storage/Reheating

Storage:
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.

Freezing:
Freeze unfrosted cupcakes for up to 2 months. Thaw in the fridge overnight and frost before serving.

Reheating:
These cupcakes are best served at room temperature. No reheating needed.

FAQs

Can I use regular Oreos or flavored ones?

Yes! Regular, mint, peanut butter, or even birthday cake Oreos can be used depending on your flavor preference.

What if I don’t have espresso powder?

You can omit it, but a small amount enhances the chocolate flavor without making it taste like coffee.

Can I use store-bought frosting?

Yes, though homemade cream cheese frosting pairs best with the flavors in these cupcakes.

Do I have to cut out the centers?

It’s optional. Filling the center adds extra frosting in each bite, but you can skip this step if preferred.

Can I make these ahead of time?

Yes, you can bake and frost the cupcakes up to a day in advance. Decorate just before serving for best presentation.

What’s the best way to crush Oreos?

Use a food processor or place them in a sealed bag and crush with a rolling pin.

Can I make these without buttermilk?

If you don’t have buttermilk, substitute with ½ cup milk + 1 teaspoon vinegar or lemon juice. Let sit for 5 minutes before using.

Will the frosting hold its shape?

Yes, the cream cheese frosting is thick and pipes well if chilled slightly before piping.

Can I make a cake instead of cupcakes?

Yes, bake the batter in a greased 8-inch cake pan and adjust the baking time to 25–30 minutes.

Are these cupcakes overly sweet?

They’re well-balanced with rich chocolate, creamy frosting, and crunchy Oreos. The cream cheese adds a slight tang to cut the sweetness.

Conclusion

Homemade Chocolate Oreo Cupcakes are a delicious and impressive treat that blends rich chocolate cake with the irresistible flavor of Oreos. With a soft crumb, creamy frosting, and fun toppings, they’re sure to steal the show at any dessert table. Whether you’re baking for a birthday, a party, or simply to indulge, these cupcakes deliver on both flavor and fun.

Homemade Chocolate Oreo Cupcakes

Why You’ll Love This Recipe

Ingredients