Chocolate Oreo Cupcakes

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If you grew up dunking Oreos in a cold glass of milk after school (like I did), these Oreo cupcakes are about to take you right back there. They’ve got a rich, dense chocolate cupcake base topped with a light Oreo whipped cream frosting, and they come together in well under 30 minutes of hands-on time. They’re sweet, they’re nostalgic, and they’re always a hit whenever I bring them anywhere.

If chocolate cake desserts are your thing, you’ll also love my Chocolate Cake with Chocolate Butter Cream Frosting for another easy chocolate fix.

A Little Backstory on This One

These Oreo cupcakes have been a favorite of mine for years, and they always remind me of being a kid, parked in front of the TV with a plate of Oreos and a tall glass of milk. There was nothing better than letting those cookies soften up just right before taking a bite, and somehow that same cozy feeling comes through in every bite of these cupcakes.

What I love most is that despite how rich and indulgent these look, they’re actually pretty light. That’s because the frosting isn’t a traditional buttercream, it’s a sweetened whipped cream folded with crushed Oreos, so you get all that cookies-and-cream flavor without it sitting heavy. It’s the perfect match for the deep, fudgy chocolate cupcake underneath.

I’ve made these with a few different cocoa powders over the years, and I’ll tell you, the brand really does make a difference in both color and flavor. My go-to is King Arthur cocoa powder, which gives the cupcakes that rich, dark brown color you see in the photos. Black cocoa powder is another option that gives you a real Oreo cookie flavor. I use it in my Chocolate Cookies and Cream Cookies and the result is outstanding. If you’re curious about how different cocoas compare, it’s worth experimenting to find the one you love.

The decorating couldn’t be easier, either. A pretty swirl of whipped cream, a sprinkle of crushed Oreos, and an Oreo half on top, and these look like they came from a bakery. I made a batch for a coworker’s birthday once and people couldn’t believe how simple they actually were.

A Few Tips So These Turn Out Perfect

The cocoa powder you choose really does change the final color and flavor of these cupcakes, so don’t be afraid to try a couple of brands until you find your favorite. Just make sure to sift it along with the dry ingredients so you don’t end up with cocoa clumps in the batter.

Since the frosting is whipped cream-based rather than buttercream, these cupcakes are best stored in the fridge and are happiest eaten within a day or two. If you’re making them ahead for a party, bake and cool the cupcakes a day early, then whip the frosting and decorate closer to serving time.

When folding in the crushed Oreos, a light hand goes a long way, you want to keep all that air in the whipped cream so the frosting stays light and pipeable.

Final Thoughts

It’s Oreo time, friends! These cupcakes are rich, a little nostalgic, and so easy to make people think you fussed way more than you actually did. If you give them a try, I’d love to hear how they turn out, drop a comment below, save this one for your next celebration, or pin it for later. Happy baking!

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Yield: 24

Chocolate Oreo Cupcakes

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These Chocolate Oreo Cupcakes with Whipped Cream Frosting are rich, moist and packed with chocolate flavor. Topped with a light Oreo whipped cream frosting and finished with Oreo cookie halves, they’re an easy homemade dessert perfect for birthdays, parties or anytime you need a fun chocolate treat.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

Cupcakes

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• 2 1/3 cups all-purpose flour
• 1 cup unsweetened cocoa powder, sifted
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 tbsp. unsalted butter, at room temperature
• 2 cups firmly packed light brown sugar
• 2 tsp. vanilla extract
• 4 eggs
• 1 1/2 cups buttermilk, at room temperature

Whipped Cream

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• 2 cups cold whipping cream
• 4 tbsp. powdered sugar
• 1 tsp. vanilla extract
• 6 Oreos, crushed into crumbs
• 24 Oreo cookie halves for decor

Instructions

1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
2. In a medium bowl, sift together 2 1/3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; set aside.
3. In the bowl of an electric mixer, beat 12 tablespoons room temperature unsalted butter on medium speed until smooth. Gradually add 2 cups firmly packed light brown sugar and continue beating until light and fluffy, scraping down the sides of the bowl as needed. Beat in 2 teaspoons vanilla extract.
   Add 4 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary using a spatula.
4. With the mixer on low speed, add the flour mixture in three additions, alternating with 1 1/2 cups room temperature buttermilk, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix.
5. Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and let cool completely.
6. To make the whipped cream frosting, add 2 cups whipping cream, 4 tablespoons powdered sugar and 1 teaspoon vanilla extract to the clean bowl of an electric mixer fitted with the whisk attachment.
7. Beat on medium-high speed until stiff peaks form.
8. Gently fold in 6 crushed Oreos with a spatula until combined.
9. Transfer the frosting to a piping bag and pipe onto the cooled cupcakes. Garnish each cupcake with Oreo cookie halves before serving.

Notes

Cupcakes are best enjoyed day of or up to 2 days after. Store in a sealed container in the refrigerator.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 363Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 56mgSodium: 185mgCarbohydrates: 58gFiber: 3gSugar: 30gProtein: 7g

Nutrition information is automatically calculated. Use as an approximation only.

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