Oreo Cupcakes cover image

Oreo Cupcakes

Oreo Cupcakes

Yield: 12 cupcakes


  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup dutch processed cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup boiling water
  • 1 cup unsalted butter (softened)
  • 4 1/2 cups icing sugar
  • 2 tsp vanilla
  • Pinch of salt
  • 1/2 cup Oreo crumbs (easiest to buy a box of Oreo baking crumbs)
  • 6 Oreos cut in half
Oreo Cupcakes cover image


  1. Preheat oven to 350° and line your cupcake pan with liners
  2. In a medium bowl stir together flour, sugar, cocoa powder, salt, baking powder and baking soda.
  3. In a large bowl whisk together buttermilk, vegetable oil, egg and vanilla.
  4. Gradually add the dry ingredients into the wet until all is combined. Slowly add the boiling water in and stir to combine.
  5. Pour the batter into the cupcake liners about 3/4 way full and bake for 15-18 minutes or until done. Remove from pan and cool on a wire rack.
  6. When cupcakes are completely cooled start making the Oreo buttercream
  7. Beat butter for 5 minutes until lightened in colour and smooth.
  8. Gradually add in icing sugar and milk alternately. Once all combined, add in vanilla and salt.. Beat for 5 minutes to smooth out and then fold in the Oreo crumbs.
  9. Fit a piping bag with a large tip and pipe onto cooled cupcakes. Top with half an Oreo.

Created by

Jeremy Tenjo

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