Oreo cookies are a true classic with their unique flavor—not overly sweet—and they are the star ingredient in these cupcakes we’re sharing with you today. These cupcakes are perfect for serving at tea time but are also an excellent option to accompany coffee after dinner. What sets these cupcakes apart...

Ingredients
Cupcake Batter
- softened butter100g
- egg eggs2
- sugar100g
- flour120g
- unsweetened cocoa powder4tbsp
- baking powder1tsp
- vanilla extract1tsp
- milk70mL
- cookie crushed Oreo cookies12
Decoration
- container heavy cream1
- cream cheese125g
- white chocolate250g
- cookie crushed Oreo cookies6
- cookie whole Oreo cookies12
Nutrition (per serving)
Calories
313.3kcal (15.67%)
Protein
3.2g (6.42%)
Carbs
32.9g (11.98%)
Sugars
23.1g (46.24%)
Healthy Fat
5.6g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
How to make Oreo Cupcakes
Prepare the batter
- Step 1
In a bowl, beat the softened butter with the sugar until creamy.
- Step 2
Add the egg yolks and vanilla extract to the mixture.
Mix dry ingredients
- Step 1
In a separate bowl, sift the flour and mix it with the unsweetened cocoa powder and baking powder.
Combine wet and dry ingredients
- Step 1
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Mix gently until all ingredients are incorporated.
Add crushed Oreos
- Step 1
Fold the crushed Oreo cookies into the batter.
Incorporate egg whites
- Step 1
Beat the egg whites until stiff peaks form and gently fold them into the batter using smooth, enveloping motions.
Fill the molds
- Step 1
Divide the batter evenly into metal or paper cupcake molds.
Bake
- Step 1
Place the molds on a baking tray and bake the cupcakes in a preheated oven at 180°C (350°F) for 20 minutes.
Cool
- Step 1
Remove the cupcakes from the oven and let them cool on a wire rack.
Prepare the decoration cream
- Step 1
In a saucepan, heat the heavy cream and cream cheese until it boils.
- Step 2
Remove from heat and pour the mixture over the white chocolate, chopped into small pieces. Stir until fully combined, then add the crushed Oreo cookies.
Chill the cream
- Step 1
Let the cream cool in the refrigerator.
Decorate
- Step 1
Once the cream is chilled, fill a piping bag fitted with a star tip and decorate the cupcakes.
Nutrition (per serving)
Nutrition (per serving)
Calories
313.3kcal (15.67%)
Protein
3.2g (6.42%)
Carbs
32.9g (11.98%)
Sugars
23.1g (46.24%)
Healthy Fat
5.6g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened for easier mixing and a smoother batter.
Fold the egg whites gently to maintain the airiness of the batter.
Chill the decoration cream thoroughly before piping to achieve a firm texture.
Use high-quality white chocolate for the best flavor in the decoration cream.
Serve the cupcakes with a whole Oreo cookie on top for a professional look.
FAQS
Can I use regular cream instead of heavy cream?
Heavy cream is recommended for its richness and ability to hold its shape when whipped, but you can use regular cream if needed.
Can I substitute white chocolate with dark chocolate?
White chocolate is preferred for its mild sweetness and smooth texture, but dark chocolate can be used for a different flavor profile.
How do I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Can I make these cupcakes gluten-free?
You can substitute the flour with a gluten-free flour blend and ensure the Oreo cookies used are gluten-free.
What is the best way to crush Oreo cookies?
Place the cookies in a sealed plastic bag and crush them with a rolling pin or use a food processor for finer crumbs.
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