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Oreo Cupcake Delight Recipes

Oreo Cupcake Delight Recipes

Soft chocolate cupcakes studded with cookie pieces, topped with silky cookies-and-cream frosting. A bakery-style treat that’s easy at home.
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Prep Time: 25 minutes
Cook Time: 19 minutes
Total Time: 44 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.33 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup buttermilk room temperature
  • 0.5 cup hot brewed coffee or hot water
  • 0.33 cup neutral oil such as canola or vegetable
  • 1.5 tsp pure vanilla extract
  • 1 tsp distilled white vinegar
  • 1.25 cup chocolate sandwich cookies, finely crushed for the batter
  • 5 oz chocolate sandwich cookies, whole for lining cups and garnish
  • 0.75 cup unsalted butter, softened for frosting
  • 6 oz cream cheese, softened for frosting
  • 3 cup confectioners' sugar for frosting
  • 3 tbsp heavy cream plus more as needed
  • 1 tsp vanilla extract for frosting
  • 0.13 tsp fine sea salt for frosting
  • 0.75 cup chocolate sandwich cookies, finely ground for frosting

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Set a whole cookie in the bottom of each liner for a crunchy base.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Combine buttermilk, hot coffee, oil, vanilla, and vinegar in a measuring cup.
  • Pour wet mixture into dry ingredients and whisk until smooth and glossy.
  • Fold in the finely crushed cookies just until evenly distributed.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 18–20 minutes, until a tester comes out with a few moist crumbs.
  • Cool in the pan 10 minutes, then transfer cupcakes to a rack to cool completely.
  • Beat softened butter and cream cheese on medium-high until fluffy, 2–3 minutes.
  • Gradually mix in confectioners' sugar and salt, drizzling in cream until spreadable.
  • Fold in finely ground cookies, then beat 15 seconds to smooth. Pipe or spread onto cooled cupcakes.
  • Finish with extra cookie crumbs or a halved cookie on top.

Notes

Variation: Swap 1/2 tsp mint or almond extract into the frosting for a fun twist. Tip: For taller swirls, chill frosting 10 minutes before piping. Store cupcakes airtight up to 3 days; freeze unfrosted cupcakes up to 2 months.
This recipe is an original creation inspired by classic Oreo Cupcake Delight Recipes flavors. All ingredient ratios and instructions are independently developed.