#NOMNOMNOM – Oreo cookie cupcakes


Photo by Anna Hunt

The best part about these cupcakes are the little oreo chunks in the frosting that make them even better! The first time I made these, the frosting was incredibly thick and difficult to pipe on the cupcakes, so this time, I added lots of extra heavy cream to the frosting and the problem fixed itself!

Anna Hunt, Rooster Reporter

Milk’s favorite cookie meets moist chocolate cupcakes in this delicious recipe that people of all ages can enjoy. In my house, this is a family favorite that draws everyone to the kitchen with a smile.

These cupcakes are delicious and include absolutely no shortcuts. Both the cake mix and the icing are made from scratch and the extra effort will ensure the heightened quality of this dessert. Thus, the prep, baking and mixing will take quite a bit of time, but the 30 cupcakes the recipe yields will make it worthwhile.

 The bake time for the cupcake batter is 20-22 minutes at 350 degrees Fahrenheit. The prep time for the cake mix is 25 minutes, and the prep time for the icing is about 20 minutes. After the cupcakes are decorated, store them in an airtight container to avoid staleness.

Ingredients for the cake mix:

  • 2 cups sugar
  • 1 ¾ cups all purpose flour
  • ¾ cup cocoa
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


Ingredients for the Oreo buttercream frosting:

  • 1 cup (2 sticks) salted butter at room temperature
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk or heavy cream (I used heavy cream and you will end up needing more than 4 tablespoons)
  • 4 cups powdered sugar
  • 16 crushed Oreos (can be more or less)



  • Set the oven to 350 degrees Fahrenheit and line 30 muffin tins with paper liners.
  • In a bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. 
  • Add the eggs, milk, vegetable oil and vanilla extract.
  • Beat the entire mixture for two minutes until fully mixed and smooth.
  • Add the cup of boiling water and stir until mixture lightens and mixture becomes thin and runny.
  • Fill each muffin tin ⅔ of the way full with the batter.
  • Bake for 20-22 minutes and let the cupcakes cool completely before frosting.


Instructions for Oreo frosting:

  • In a medium bowl, cream the butter, vanilla extract and heavy cream/milk until the mixture is fluffy.
  • Slowly add in the powdered sugar (careful, it makes a mess!) until the frosting is creamy and fluffy.
  • Once it is all mixed in, mix in the crushed oreos until it is evenly distributed.
  • Add more heavy cream little by little to soften the frosting. I would recommend adding at least one more tablespoon. 
  • Once the frosting is perfect, decorate the cupcakes and enjoy them!