This is a recipe for all Oreo lovers! They’re Oreo bottom cupcakes made with Oreo cake, an Oreo cookie bottom, and Oreo buttercream frosting.
This Oreo cupcake recipe features a delectable Oreo cookie base topped with moist and fluffy cake blended with Oreo pieces, creating a delightful fusion of chocolatey goodness.
The topping is a creamy frosting blended with Oreo cookies and a final garnish of mini Oreos. These cupcakes offer a perfect balance of creaminess and chocolate in every bite.
My now 3-year-old toddler has been in love with Oreos for the past few months. It was love at first sight, really. I guess that’s why they call it “America’s Favorite Cookie.” It was only natural that we had to have Oreo cupcakes for his 3rd birthday.
I decided to make the cake batter I’d use for my sweet cream cake recipe and add Oreos to enhance the cookies and cream flavor.
They are exceptionally yummy, and my toddler lit up when he saw all the Oreos. They’re the ultimate Oreo cupcakes with every layer and every bite having an Oreo in it.
For the Oreos: I used thin Oreos for the bottom of the cupcake and only needed one package for that. I also had regular-stuffed Oreos on hand and used that for the cupcake filling and frosting.
Have you seen those mini cups of mini Oreos they have by the checkouts at the grocery? I grabbed one of those and used that to top the frosting.
You can, of course, use regular-stuffed Oreos for the topping by cutting each one in half and placing the cut side into the frosting of each cupcake.
For the Oreos: I used thin Oreos for the bottom of the cupcakes and only needed one package for that. I also had regular-stuffed Oreos on hand, which I used for the cupcake filling and frosting.
Have you seen those mini cups of mini Oreos they have by checkouts at the grocery store? I grabbed one of those and used it to top the frosting.
You can, of course, use regular-stuffed Oreos for the topping by cutting each one in half and placing the cut side into the frosting of each cupcake.
Ingredients for Oreo Bottom Cupcakes
- Butter, room temperature
- White Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Heavy Whipping Cream
- Thin or Regular Oreos, for the bottom of the cupcakes
- Regular-stuffed Oreos, for the cake filling
The batter is thick and the cake is dense, but it is so moist after it’s baked.
Ingredients for Oreo Buttercream Frosting
- Powdered Sugar
- Butter, room temperature
- Shortening
- Pure Vanilla Extract
- Regular-sized Oreos
- Mini Oreos
- Milk, as needed for consistency
How to Make Oreo Bottom Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 24 cupcake liners. Add 1 thin Oreo to the bottom of each cupcake liner.
- In an electric mixer with a paddle attachment or a large bowl with a hand mixer, cream butter and sugar together. Beat in one egg at a time and add vanilla extract.
- Sift flour, baking powder, and salt together. Begin alternating as you add the dry ingredients and heavy cream in the bowl until they are well blended.
- Take the remaining 6 regular-sized Oreos and remove the filling with a butter knife. Reserve the cream filling for the frosting.
- Place the cookies in a bag and crush them into fine crumbs or use a food processor. Add the crushed Oreo cookies to the cupcake batter and mix well.
- Spoon batter into each cupcake liner about ⅔ full.
- Bake the cupcakes for 15-18 minutes until a toothpick comes out clean or the tops spring back when lightly touched.
- Place the cupcakes on a cooling rack to fully cool before frosting.
How to Make Oreo Frosting
- While they bake, begin making the frosting. In a stand mixer with a whisk attachment or a large bowl with a hand mixer, add softened butter, shortening, and vanilla to the bowl.
- On low speed, slowly add powdered sugar. Add 1 tablespoon of milk (or more if it is still too thick).
- Remove the filling from 12 regular-sized Oreos and finely crush the cookies in a bag. Blend them into the frosting. You want the Oreos to be chopped extra fine if you are piping in a bag, because they can clog your icing tips and not form smooth swirls.
- Add the filling (and reserved filling from the cupcakes) and Oreo crumbs to the frosting and mix well.
- Ice the cupcakes once they are fully cooled and add mini Oreos on top of the cupcakes.
Cupcake Decorating
Because this particular frosting has cookies chopped into it, it can be tricky getting it to come out of the icing tip if there are pieces too big.
I recommend using a more open star piping tip, like Wilton’s 1M, 4B, or 6B. If you are looking for a round frosting top instead of a star, Wilton’s 1A is perfect.
How do you pipe a cupcake?
Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and using a piping bag to decorate the perfect cupcakes!
Storing Leftovers
Store leftover cupcakes in an airtight container like a large Tupperware container or a container made to hold 24 cupcakes. They keep for 2-3 days at room temperature, but I recommend refrigerating them because the frosting contains dairy. They keep for up to a week in the fridge.
Recommended Recipes
- Chocolate Chip Cookie Dough Cupcakes
- Chocolate Drop Cookies
- Frozen Mudslides
- Mini Oreo Cheesecakes
- Minion Drop Cookies
- Minny's Chocolate Pie
- Mint Chocolate Chip Cupcakes
- Oreo Cheesecake
- Oreo Cookies and Cream Cookies
- Oreo Fudge Squares
Oreo Bottom Cupcakes with Cookies and Cream Frosting
Equipment
Ingredients
Oreo Cupcakes
- ½ cup Butter softened
- 1 ⅓ cup White Granulated Sugar
- 2 Large Eggs
- 1 ½ teaspoons Pure Vanilla Extract
- 2 ¼ cups All-Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 ⅓ cup Heavy Whipping Cream
- 6 Regular-Stuffed Oreos filling reserved for frosting and shells crushed
- 24 Thin or Regular Oreos for the bottom of the cupcakes
Oreo Buttercream Frosting
- 6 cups Powdered Sugar
- 1 cup Butter softened
- ½ cup Shortening
- 1 teaspoon Pure Vanilla Extract
- 12 Regular-Stuffed Oreos filling removed and shells crushed
- 1-2 tablespoons Milk as needed
- 24 Mini Oreos for topping
Instructions
Oreo Bottom Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line each cupcake tin with a cupcake liner. Add 1 thin Oreo to the bottom of each cupcake liner.
- In a stand mixer or a large bowl with a hand mixer, cream butter and sugar together. Beat in one egg at a time and add vanilla extract.
- Sift flour, baking powder, and salt together. Begin alternating as you add the dry ingredients and heavy whipping cream in the bowl until they are well blended.
- Take the remaining 6 regular-sized Oreos and remove the filling with a butter knife. Reserve the cream filling for the frosting.
- Place the cookies in a bag or between two pieces of wax paper and finely crush them. Add the crumbs to the cupcake batter and mix well.
- Add 3 tablespoons of batter to each cupcake liner.
- Bake the cupcakes for 15-18 minutes until a toothpick comes out clean or the tops spring back when lightly touched.
Oreo Buttercream Frosting
- While they bake, begin making the frosting. In a stand mixer or a large bowl with a hand mixer, add softened butter, shortening, and vanilla to the bowl and slowly blend powdered sugar in. Add 1 tablespoon of milk (or more if it is still too thick.)
- Remove the filling from 12 regular-sized Oreos and finely crush the cookies in a bag. Blend them into the frosting. You want the Oreos to be chopped extra fine if you are piping in a bag because they can clog your icing tips and not form smooth swirls.
- Add the Oreo filling (and reserved filling from the cupcakes) and crushed Oreos to the frosting and mix well.
- Ice the cupcakes once they are fully cooled and top each cupcake with a mini Oreo.
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