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chocolate cupcake with oreo buttercream sitting on a stack of plates with glass of milk in background

Oreo Cupcakes

Tara Kringlen
These oreo cupcakes feature a deep chocolate cupcake base stuffed with a creamy vanilla cream filling. The cupcakes are frosted with vanilla buttercream infused with loads of crushed oreos and then finished with more oreo crumbs on top.
5 from 1 vote
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 534 kcal

Ingredients
  

Chocolate Cupcakes

  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder natural unsweetened or dutch process
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup milk whole or 2%
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee

Cream Filling

  • 3 oz cream cheese softened
  • cup powdered sugar
  • ½ teaspoon vanilla extract
  • cup heavy cream

Oreo Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • ½ teaspoon kosher salt
  • 6 oreos finely crushed

Garnish

  • 4 oreos finely crushed

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup cupcake pain with cupcake liners.
  • Combine flour, sugar, cocoa powder, baking powder, backing soda and salt in a medium bowl.
  • Combine milk, egg, oil and vanilla extract in another bowl.
  • Slowly add the wet ingredients into the dry until just combined.
  • Carefully add the hot coffee and stir to combine. The batter will be thin.
  • Divide the batter between the 12 cupcake liners. I like to use a large cookie scoop or an ice cream scoop for this.
  • Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
  • Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.

Cream Filling

  • Beat the softened cream cheese with the powdered sugar and vanilla extract until creamy.
  • Add the heavy cream and beat until thickened, about 2-3 minutes. Refrigerate until ready to fill the cupcakes.

Oreo Buttercream

  • Beat the softened butter until creamy.
  • Add the powedered sugar, vanilla extract and milk and beat until combined. If the frosting seems too thick, add an additional tablespoon of milk.
  • Fold in the finely crushed oreos until mixed well.

Assembly

  • Use a sharp paring knife or cupcake corer to create a hole in the middle of the cupcake (see pictures in post). Discard the cake that was cut out (or eat it!).
  • Using a spoon or small cookie scoop, scoop about 1-2 teaspoons of the cream filling into each cupcake.
  • Pipe a generous swirl of oreo buttercream onto each cupcake. Use an offset spatula or knife to smooth the top of the frosting, pulling the edges of the frosting down to create smooth sides and top.
  • Place the finely crushed oreos in a shallow bowl or plate and roll the edges of the frosting into the cookie crumbs.

Notes

  • Due to the cream cheese filling, these cupcakes should be refrigerated. Keep them tightly covered. Let them sit for at least 20-30 minutes at room temperature to soften the buttercream prior to eating. They'll last for 2-3 days refrigerated.

Nutrition

Calories: 534kcal
Keyword chocolate cupcakes, filled cupcakes, oreo buttercream, oreo dessert, oreos
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