Chocolate Oreos Cupcakes – 2 ways!

5 from 1 vote

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Here’s a fun little treat to share with a friend! These Chocolate Oreos cupcakes look adorable when decorated for Halloween, but the truth is you can make them year round!

The best part is you can alter this recipe to be Vegan because it’s super versatile. Either way, they will be delicious!

Who doesn’t love a classic cookies and cream dessert?

chocolate oreos cupcake recipe
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Cupcake Ingredients/Shopping List

You probably have most of these simple ingredients in your pantry already. Unless you are like me and Oreos never last more than a day or two.

Ahem.

You can make these cupcakes using the following ingredients:

  • Oreo cookies – these will provide that delicious chocolate flavor. Save a few extra to use as toppings!
  • All-purpose flour – A mainstay in every good cupcake recipe
  • Sugar – Granulated sugar is best for the cupcakes.
  • Baking powder
  • Milk – Feel free to use soy milk or your favorite plant-based option to make this recipe vegan.
  • Pure vanilla extract – definitely skip the imitation stuff!
  • Olive oil 
  • Powdered sugar – for the frosting, this will be good!
  • Butter – many people use unsalted butter for baking, but I actually like salted better. Be sure to use margarine for the vegan option.
Cupcakes ingredients

How to Make the Cupcakes

These cupcakes are quick to pull together and you’ll be enjoying your tasty treat in no time!

To start, preheat oven to 350°F and line a muffin tin with cupcake liners.

Take about 6 cookies and crush them inside a plastic zipper bag or with a food processor.

dry ingredients cupcakes

Gather the dry ingredients for the cupcakes including the crushed cookies and mix them all together.

Add the wet cupcake ingredients to the dry mix and stir until well combined.

batter mixed in bowl

Then pour into your cupcake pan and bake until a toothpick inserted into the cake comes out clean.

Cool cupcakes completely on a cooling rack before decorating with icing.

Oreo Buttercream Frosting

To make the frosting, use the other 6 cookies and add them to the butter and powdered sugar.

Process together until the mixture thickens and the cookies are well-mixed. (You can crush them before adding to the butter mixture if you want.)

buttercream
buttercream mixed

Once the frosting is done, transfer it to a piping bag and place in the fridge or freezer for at least 15 minutes to thicken and cool.

Using the piping bag, frost each cupcake and decorate with cookie pieces or holiday toppers.

Enjoy!

Print the Recipe

Add these cupcakes to your Halloween party table or eat them whenever you want. I won’t judge!

For more Halloween treats, try these chocolate mummy cookies or dipped Mickey Mouse pumpkin Oreos or cookies and cream Rice Krispie treats!

Chocolate Oreos Cupcakes

5 from 1 vote
Delicious cookies and cream cupcakes made with chocolate Oreos are the perfect sweet treat for Halloween!
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Yield: 12 Cupcakes

Ingredients 

Cupcake Ingredients

  • 6 Oreo cookies
  • 2 cups all-purpose flour, 250 g
  • 3/4 cup sugar, 150 g
  • 1 and 1/2 tsp baking powder, 7 g
  • 1 cup milk, 250 ml – use soy milk for Vegan option
  • 1 tsp pure vanilla extract
  • 2 tbsp olive oil, 30 g

Frosting Ingredients

  • 3/4 cup powdered sugar, 150 g
  • 1 tsp pure vanilla extract, 5 g
  • 2/3 cup butter, use cup margarine for Vegan
  • 6 Oreo cookies

Instructions 

Cupcakes:

  • Preheat the oven to 350 F (180ºC)
  • Crush the Oreo cookies (a food processor comes in handy) and mix with the rest of the dry ingredients in a large mixing bowl.
  • In a separate bowl, mix the wet ingredients until combined.
  • Add the wet mixture into the large bowl and start mixing with the whisk mixer.
  • Carefully pour the dough about half full into your silicone mold or cupcake liners in a muffin tin.
  • Bake for about 25 minutes or until a toothpick comes out clean.
  • Allow to cool completely on a wire rack before frosting.

Frosting Instructions:

  • Mix the butter (or margarine), powdered sugar, and vanilla extract until combined.
  • Crush the other 6 Oreo cookies until powdery and add into the previous mixture.
  • Mix well again and spoon into a piping bag.
  • Chill the pastry bag for 15 minutes in the fridge. You can put it in the freezer as well for less time.
  • Frost cupcakes and top with more Oreo cookie pieces or Halloween decorations if desired.
  • Enjoy!

Nutrition

Serving: 1g, Calories: 336kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 29mg, Sodium: 167mg, Fiber: 1g, Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts
Cuisine: American


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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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