I posted an Oreo cake not long ago, and honestly, I could not stop thinking about it. The flavor stuck with me in that quiet way good desserts do. So of course, cupcakes had to happen, because sometimes you want Oreo goodness without committing to slicing a whole cake.

This Oreo Cupcakes Recipe is one I fussed over, in a good way. The base is a black velvet cupcake made with black cocoa powder, the same thing that gives Oreo shells their deep color and signature taste. Soft, moist, and dark, they already feel special before frosting even enters the picture.

Then comes the buttercream, which might be my favorite part on certain days. It starts as a smooth vanilla buttercream and turns into cookies and cream heaven once finely crushed Oreo crumbs are mixed in. Together, the cupcake and frosting hit that familiar Oreo note without tasting artificial or overly sweet.

I love serving these for gatherings because people recognize the flavor instantly. They also feel a little elevated, like you put in effort, even though the process itself is pretty approachable. That balance makes this recipe one I come back to again and again.

Ingredients Needed for the Recipe

• All-purpose flour – gives the cupcakes structure and keeps them soft but sturdy.
• Granulated sugar – sweetens the batter and helps create a tender crumb.
• Black cocoa powder – delivers that deep Oreo flavor and signature dark color.
• Baking soda – helps the cupcakes rise and stay fluffy.
• Baking powder – adds extra lift for a lighter texture.
• Salt – balances sweetness and sharpens the chocolate flavor.
• Vegetable oil – keeps the cupcakes moist for days.
• Large egg – binds everything together and adds structure.
• Pure vanilla extract – rounds out the chocolate and Oreo notes.
• Full-fat buttermilk – adds moisture and a slight tang that works beautifully with cocoa.
• Hot coffee or hot water – blooms the cocoa powder and deepens flavor.
• Oreo cookies – crushed into crumbs for the buttercream and garnish.
• Unsalted butter – forms the base of the creamy buttercream.
• Powdered sugar – sweetens and thickens the frosting.
• Whole milk – loosens the buttercream to a smooth, pipeable texture.

How to make Oreo Cupcakes Recipe?

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Step 1 – Prepare the Oven and Pan

Start by preheating your oven to 350°F and lining a cupcake pan with liners. I usually set out everything I need at this stage, because once the batter starts, it moves quickly. This small bit of prep saves stress later.

Step 2 – Mix the Dry Ingredients

Add the flour, sugar, black cocoa powder, baking soda, baking powder, and salt into a mixing bowl. Stir them together gently so everything is evenly distributed. This helps avoid pockets of bitterness or uneven rise.

Step 3 – Add the Wet Ingredients

Pour in the vegetable oil, egg, vanilla, and buttermilk. Mix on low speed just until combined. At this stage, the batter will look thick and slightly glossy, which is exactly what you want.

Step 4 – Incorporate the Hot Liquid

With the mixer still running on low, slowly stream in the hot coffee or hot water. Once it is fully added, increase the speed and mix until smooth. The batter will be thin, and that is completely normal.

Step 5 – Bake the Cupcakes

Fill each liner no more than two-thirds full. Bake for about 15 to 18 minutes, checking for a toothpick that comes out with just a few moist crumbs. Let the cupcakes cool completely before frosting.

Step 6 – Grind the Oreo Cookies

Place the Oreo cookies into a food processor and grind them into very fine crumbs. This step matters more than it sounds, especially if you plan to pipe the frosting. Large bits can clog your piping tip.

Step 7 – Make the Buttercream

Cream the butter until pale and fluffy, then gradually add the powdered sugar. Mix in the vanilla, milk, and salt, scraping the bowl as needed. Once smooth, fold in the Oreo crumbs until evenly speckled.

Step 8 – Frost and Finish

Pipe or spread the buttercream onto the cooled cupcakes. I like using a simple swirl, then topping with crushed Oreo pieces. It adds texture and makes the cupcakes instantly recognizable.

Why Black Cocoa Makes a Difference

Black cocoa powder is what truly sets this Oreo Cupcakes Recipe apart. It is less acidic than regular cocoa and has that familiar Oreo shell taste. The color alone makes the cupcakes feel dramatic and bakery-worthy.

If you have never baked with black cocoa before, this is a great place to start. The flavor is smooth, not harsh, and it pairs beautifully with the creamy frosting. Once you try it, you may find yourself reaching for it again.

Tips

• Grind Oreo cookies as finely as possible to keep frosting smooth.
• Do not overfill cupcake liners, or the tops may sink.
• Use room-temperature ingredients for better mixing.
• Let cupcakes cool fully before frosting to avoid melting.
• Mix the batter just until smooth to keep cupcakes tender.

Simple Variations to Try

Sometimes I like to play around with this recipe depending on the occasion. Adding a small Oreo piece in the center of each cupcake before baking creates a fun surprise. It is subtle, but people always notice.

You can also drizzle melted chocolate over the frosting or add mini Oreo halves on top. These small changes do not complicate the recipe, but they give the cupcakes a slightly different personality each time.

Storage and Make-Ahead Notes

These cupcakes hold up really well, which makes them great for planning ahead. The unfrosted cupcakes can sit at room temperature, covered, for up to two days without drying out.

The buttercream can be made in advance and stored separately in the refrigerator. When ready to use, let it come to room temperature and remix until smooth before folding in the cookie crumbs.

I hope you enjoy this Oreo Cupcakes Recipe as much as I do. It is one of those desserts that feels comforting and fun at the same time. If you bake them, I would love to hear how they turned out for you.

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Oreo Cupcakes Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 20 mins Cook Time 18 mins Rest Time 30 mins Total Time 1 hr 8 mins

Cooking Temp: 177  C Servings: 12 Estimated Cost: $ 15 Calories: 320

Best Season: Spring, Summer, Fall, Winter

Description

These Oreo cupcakes are a dream come true for cookie lovers! Featuring rich black velvet cupcakes made with black cocoa powder—the same ingredient that gives Oreo cookies their signature flavor and color—topped with creamy cookies and cream buttercream speckled with finely ground Oreo crumbs. Perfect for parties, birthdays, or any occasion that calls for a little indulgence!

ingredients

Servings

Black Velvet Cupcakes

• 1 cup all purpose flour ((132g))
• ³⁄₄ cup granulated sugar ((150g))
• ¹⁄₃ cup black cocoa powder ((38g) – can substitute with Dutch-processed cocoa)
• 1 tsp baking soda
• ¹⁄₂ tsp baking powder
• ¹⁄₄ tsp salt
• ¹⁄₄ cup vegetable oil ((60ml))
• 1 large egg (room temperature)
• ¹⁄₂ tsp pure vanilla extract
• ¹⁄₂ cup full-fat buttermilk ((120ml), room temperature – see notes for DIY version)
• ¹⁄₂ cup hot coffee or hot water ((120ml))

Cookies & Cream Buttercream

• 9 Oreo cookies ((96g), with filling included)
• 1 cup unsalted butter ((226g), room temperature)
• 3 cups powdered sugar ((360g), sifted)
• 2 tsp pure vanilla extract
• 2 Tbsp whole milk (or heavy cream, room temperature)
• 1 pinch salt (or to taste)

Garnish (Optional)

• crushed Oreo cookies (for topping)

Instructions

Make the Black Velvet Cupcakes

1. Preheat the oven to 350ºF (177°C) and line a cupcake pan with 12–15 liners.
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2. Place all dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt) into the bowl of a stand mixer and stir on low for 30 seconds to combine.
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3. Add vegetable oil, egg, vanilla, and buttermilk. Mix on low until just combined.
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4. With the mixer on low, slowly pour in hot coffee (or hot water). Once incorporated, beat on medium speed for 2 minutes until smooth. The batter will be thin.
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5. Fill cupcake liners no more than ⅔ full. Bake for 15–18 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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6. Cool completely on a wire rack before frosting.
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Make the Oreo Buttercream

1. Grind Oreo cookies (filling included) in a food processor until fine crumbs form. Avoid over-processing into paste.
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2. In a stand mixer with paddle attachment, cream butter on medium-high for 5 minutes until pale and fluffy.
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3. Add powdered sugar gradually on low speed, scraping down the bowl as needed.
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4. Add vanilla, milk, and salt. Mix on low for 1–2 minutes until smooth.
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5. Fold in Oreo crumbs on low speed until evenly distributed.
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Assembly

1. Once cupcakes are fully cooled, frost with Oreo buttercream using a piping bag fitted with a Wilton 1M tip (or spread with a knife).
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2. Top with extra crushed Oreo cookies if desired.
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Nutrition Facts

Servings 12

Serving Size 1 cupcake

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 9g45%

Cholesterol 55mg19%

Sodium 280mg12%

Potassium 120mg4%

Total Carbohydrate 42g15%

Dietary Fiber 1g4%

Sugars 32g

Protein 3g6%

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Calcium 4 mg

Iron 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• DIY Buttermilk: Mix ½ Tbsp white vinegar with enough whole milk to make ½ cup. Let sit 10 minutes.
• No food processor? Crush Oreos in a sealed bag with a rolling pin.
• Storage: Store unfrosted cupcakes at room temp for 2 days or freeze for 2 months. Frosted cupcakes keep in the fridge for up to 5 days.

Keywords: Oreo cupcakes, black velvet cupcakes, cookies and cream frosting, easy cupcake recipe, chocolate Oreo dessert