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Chocolate Oreo Cupcakes with Cookies and Cream Frosting
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins

My favorite moist Chocolate Oreo Cupcakes with Cookies and Cream Frosting are filled with a rich chocolate ganache. This is a death-by-chocolate cupcake that is completely irresistible, especially with the homemade oreo frosting swirled on top.

Course: Dessert
Cuisine: American
Keyword: Chocolate Oreo Cupcakes
Servings: 14 -16 cupcakes
Author: Michelle
Chocolate Cupcakes
  • 1/2 cup cocoa powder
  • 1/3 cup brewed coffee, hot (alternatively, you can substitute hot water)
  • 1 tsp espresso powder
  • 2 Tbsp canola oil or vegetable oil
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
Cookies and Cream Frosting
  • 1 cup butter
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 Tbsp heavy whipping cream
  • 1 cup crushed Oreos (about 10 or 11 Oreos)
  • salt, to taste
Chocolate Ganache Filling
  • 3 oz semi-sweet chocolate chips
  • 6 oz heavy whipping cream
  • 1/3 cup crushed Oreos (3-4 Oreos)
  • 7-8 Oreos, cut in half
Chocolate Cupcakes
  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners. Set aside.
  2. In a small bowl, whisk cocoa powder, espresso powder and coffee together until well combined (it will be thick). Set aside.
  3. With a standing mixer or hand mixer, cream your butter in a large bowl, mixing until the butter is light and fluffy (about 1 minute or so). Pour in the oil and continue to cream the mixture until combined.
  4. Add in granulated sugar and brown sugar, and using your mixer, cream the mixture until light and fluffy, and well combined.
  5. Egg in the eggs, one at a time, beating until well combined.
  6. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
  7. Alternately, add dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
  8. Once just combined, add in chocolate mixture, vanilla extract, and sour cream. Mix the batter until combined.

  9. Fill each muffin cup 2/3 of the way full (you will have enough batter for about 14-16 cupcakes).
  10. Bake for 18-20 minutes, or until a cake tester comes out clean.
  11. Allow the cupcakes to cool.
Cookies and Cream Frosting
  1. With a standing mixer or hand mixer, cream the butter until it is light, fluffy and increased in volume (about 2-3 minutes).
  2. Add in powdered sugar, 1 cup at a time, beginning with 3 cups. Add in vanilla extract and 3 Tbsp of heavy whipping cream. Beat the mixture until combined.
  3. Add in crushed Oreos and mix until combined.
  4. If the frosting seems too thin, add in the remaining cup of powdered sugar. If it seems too thick, add in the remaining Tbsp of heavy whipping cream.
  5. Add in salt, to taste (it helps to cut through the sweetness).
  1. Heat heavy whipping cream until just below a boil (either on the stove or in the microwave), and pour over the chocolate chips. Allow the mixture to sit for 4-5 minutes, then whisk until smooth.
Assembling the Cupcakes
  1. With a sharp knife, cut a circle in the center of each cupcake, about halfway down, removing the tops and centers.
  2. Fill each hole with some Oreo crumbs (about halfway full), then top the Oreos with the ganache, filling each center almost to the top.
  3. Place the tops back on each cupcake.
  4. With a piping bag or a knife, top each cupcake with frosting. Place half an Oreo on top of each.
  5. You can eat immediately (the ganache will be gooey), or you can allow the cupcakes to sit for 20-30 minutes (room temp is finand allow the ganache to fully set.
  6. Enjoy!
  7. Cupcakes can be stored at room temperature for a couple of days, or they can be stored in the fridge.