These might be the best chocolate Oreo cupcakes! The chocolate cupcakes are made with black cocoa powder and are topped with Oreo cream cheese frosting. Plus, you don't even need a mixer to make the cupcakes.
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After making my popular Oreo drip cake, I wanted to make a cupcake version! These chocolate Oreo cupcakes are literally like an Oreo as a cupcake thanks to black cocoa powder and Oreo frosting!
I even tested this recipe with an Oreo cookie baked into the cupcakes! But you can easily leave that out, or do what I did and do a half with an Oreo and half without. Then it was a fun surprise biting into your cupcake to see if yours had an Oreo or not!
If you're looking for more of a layer cake vibe, I recommend trying my Oreo Funfetti Cake.
Jump to:
Why I love these chocolate Oreo cupcakes!
- Oreo Flavor - You get so much of that Oreo flavor thanks to black cocoa powder and Oreo cookie crumbs in the frosting.
- Baked with an Oreo - if you want, you can even bake the chocolate cupcakes
- Cream Cheese Frosting - the cream cheese frosting helps this cupcake not be overly sweet!
Recipe Testing
I wanted to make these a bit different from a regular chocolate cupcake, so each cupcake is made with black cocoa powder giving you that rich, Oreo taste. I also topped each one with Oreo cream cheese frosting instead of my Oreo American buttercream.
Using cold cream cheese meant that the frosting was pipeable and you didn't have to worry about it sliding all over the place.
Finally, I tested these cupcakes by baking an Oreo cookie inside each cupcake. Originally I was going to use Oreo cookie crumbs, but I thought how fun would it be to bite into the cupcake and see an actual Oreo?? I recommend placing an Oreo cookie in each cupcake liner before filling it with cupcake batter!
Grab your ingredients!
- Oreos: you'll need Oreos or Oreo cookie crumbs for the frosting! You can also add an Oreo to the bottom of each cupcake if you wish.
- Black Cocoa Powder: this is what gives the cupcake that dark Oreo look and makes them taste like an Oreo! I've used the brand deZaan but King Arthur also make black cocoa powder.
- Cream Cheese: my secret to getting thick cream cheese frosting? Keeping it cold! Also, make sure you're using full-fat cream cheese.
- Oil: instead of butter I use oil in my chocolate cupcakes, this makes them extra soft and moist. Use a neutral oil like sunflower oil or vegetable oil.
Substitutions
Cocoa Powder - you can use dutch processed cocoa powder in a pinch if you don't have black cocoa powder, just note that the cupcakes won't be black.
Sour Cream - swap out sour cream for full-fat yogurt or Greek yogurt.
Frosting - if you'd prefer an American buttercream, try my Oreo frosting recipe.
How to make this recipe
Step 1: Preheat the oven to 350ºFahrenheit and line a cupcake pan with liners. In a medium bowl, whisk together the flour, sugar, black cocoa powder, baking powder, baking soda and salt.
Step 2: In a separate bowl, whisk together the eggs, sour cream, vanilla extract and oil.
Step 3: Pour the dry ingredients into the wet and whisk until just combined, then slowly pour in the hot water.
Step 4: Place cupcake liners in your pan. Place one Oreo cookie at the bottom of each liner if you want an Oreo in the cupcake.
Step 5: Pour the cupcake batter into the liners so they're ¾ of the way full. Bake in the preheated oven for 14-18 minutes. Let cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
Step 6: In a stand mixer or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar with the vanilla extract and salt until light and fluffy.
Step 7: Add the cold cream cheese and mix until just combined.
Step 8: Fold in the Oreo cookie crumbs. Place in a frosting bag and frost your cupcakes! Decorate with crushed Oreo cookies or mini Oreos!
My Top Baking Tips
- Oreo Cookie Crumbs - make sure the Oreo crumbs are super fine, otherwise they will get stuck in the piping tip! That happened to me while I was testing the frosting and believe me, it is super annoying. Use a blender or food processor to blend them until you have fine crumbs.
- Let the Cupcakes Cool - make sure the cupcakes are completely cool before you frost them, or the frosting will literally melt right off.
- Cold Cream Cheese - I know a lot of recipes will have you use room-temperature cream cheese, but I found that led to a runny frosting. Using cold cream cheese will help firm up the frosting so you can pipe it.
Common Questions
If you want the same look and taste as I have in these chocolate Oreo cupcakes, then you will need to use black cocoa powder. However, you can definitely use regular Dutch processed cocoa powder too! The chocolate cupcakes just won't be as dark of a color.
Sure thing, swap out this Oreo cream cheese frosting for my Oreo buttercream.
I like adding espresso powder to my chocolate cupcakes because it really enhances the chocolate flavor. If you don't have any on hand though you can leave it out!
Try these Oreo recipes next!
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Thank you!
Ella
Recipe
Chocolate Oreo Cupcakes
Equipment
- 12 cup cupcake pan
Ingredients
Chocolate Oreo Cupcakes
- 1 cup (120 grams) all-purpose flour
- ½ cup (51 grams) black cocoa powder
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 2 large (2 large) eggs room temperature
- 1 cup (200 grams) sugar
- ½ cup (100 ml) vegetable oil
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (113 grams) sour cream room temperature
- 1 teaspoon (1 teaspoon) espresso powder
- ½ cup (118 ml) hot water
- 16 Oreos optional
Oreo Cream Cheese Frosting
- ¾ cup (170 grams) butter room temperature
- 3 ¾ cup (423 grams) confectioners' sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 oz (113 grams) cream cheese cold
- ½ cup (45 grams) Oreos crushed into fine crumbs
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 16-18 cupcakes, so you will need to make these in two batches.
- In a large bowl, whisk together the flour, black cocoa powder, sugar, baking powder, baking soda and salt. Set aside.1 cup (120 grams) all-purpose flour, ½ cup (51 grams) black cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup (200 grams) sugar
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large eggs, ½ cup (100 ml) vegetable oil, 1 teaspoon (1 tsp) vanilla extract, ½ cup (113 grams) sour cream
- Whisk hot water with the espresso powder in a mug or small bowl.1 teaspoon espresso powder, ½ cup (118 ml) hot water
- Pour the wet mixture into the flour mixture, stirring until it is just about smooth - we don't want to over mix the batter! Then stir in the hot coffee.
- Optional - place one Oreo at the bottom of each cupcake liner.16 Oreos
- Fill the cupcake liners so they're ¾ full and bake for 14-16 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 10 minutes in the tray, then take them out and place on a cooling rack. Bake the last two cupcakes.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined. Add the vanilla and salt.¾ cup (170 grams) butter, 3 ¾ cup (423 grams) confectioners' sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
- Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
- Stop the mixer and add the cold cream cheese. Mix until just combined.4 oz (113 grams) cream cheese
- Fold in your crushed Oreo cookies. If the frosting isn't as spreadable as you would like, add a tablespoon of heavy cream or milk and mix.½ cup (45 grams) Oreos
Assembly
- Frost each cupcake and enjoy! I usually use a Wilton 1M piping tip for my cupcakes.
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lily says
hello, what would i change to make these as mini cupcakes instead?
Ella Gilbert says
Hi Lily! Do the same recipe but bake them in a mini cupcake pan (this recipe would make around 48 mini cupcakes) and fill your mini liners so they're about 3/4 full. Bake in the oven at 350 F for 9-12 minutes.