Oreo Cupcakes
Oreo Cupcakes
5 from 33 votes
Light, moist, and delicious these chocolate Oreo cupcakes are almost too good to be true. Perfect for baking at home with the kids, this Oreo cupcake recipe is simple, chocolatey, and amazing.
Oreo Cupcakes

The Oreo cupcake, the delightful fusion of two of the world’s most beloved sweet treats: the classic cupcake and the iconic Oreo cookie. There’s something about biting into that soft, chocolatey sponge and hitting the surprise crunch of the Oreo pieces that feels downright magical. I can’t resist!

Originating from the universal love for Oreos and the soft embrace of cupcakes, the Oreo cupcake might not have a centuries-old history, but it’s quickly made its mark in contemporary dessert culture. It’s hard to pinpoint exactly where and when this tasty innovation began, but whoever decided to marry these two was nothing short of a dessert genius.

Is this a tricky treat to prepare? Not at all! While it’s a favourite at gourmet bakeries, with the right guidance (like this recipe), anyone can whip up a batch in their own kitchen.

 We’re talking about a moderate level of difficulty here. If you’ve ever baked cupcakes or cookies, this will be a breezy walk in the park for you. And if you’re a beginner, there’s no better place to start than with this recipe.

As for variations, the world’s your oyster. While I’ve laid out a classic recipe here, feel free to get creative. Want to add a touch of mint? Go for it! Perhaps a white chocolate drizzle on top?

Why not! Maybe even replacing the vanilla extract with almond or orange for a unique twist. Trust me; the variations are endless.

Now, for those of you who might be wondering, “Is it worth adding Oreos into a cupcake?” The answer is a resounding yes! That unmistakable Oreo taste, with its delicate balance of sweet cream and dark cocoa,

brings a wonderful depth to the cupcakes. Plus, the texture! Every bite is a journey from soft, moist cupcake to the crunchy bliss of Oreo crumbs.

So, if you’re looking to impress at the next bake sale, potluck, or even just to treat yourself, look no further. Dive into this recipe, roll up those sleeves, and prepare to be enchanted by the marvel that is the Oreo cupcake. Let’s get baking!

What Ingredients to Use & Why

In baking, every ingredient has its own role, like actors in a play. They come together to give you a show, or in this case, a delightful baked treat. The Oreo cupcake, a fusion of cookie and cake,

 is a testament to this. Each component in the recipe contributes its own flavour, texture, and essence to create a masterpiece. Let’s delve deeper into these star ingredients and their alternatives, understanding their essence in our delectable Oreo cupcake journey.

All-Purpose Flour: The very foundation of our cupcakes. Flour provides the structure, ensuring that your cupcakes rise and maintain their shape. Without it, we’d just have a wet mess. For a gluten-free version, almond flour or a gluten-free mix can be used.

Cocoa Powder: Bringing in the rich, chocolatey flavour, cocoa powder is integral for that deep, dark taste in the cake. It’s what gives the cupcakes their classic chocolate appeal. For an alternative, you could consider cacao powder for a more intense chocolate flavour.

Baking Powder & Baking Soda: Our leavening agents! They ensure our cupcakes rise to the occasion, literally. They introduce air, making the cupcakes fluffy. If in a fix, you can use buttermilk as an alternative to baking soda, adjusting for acidity.

Salt: Just a pinch enhances the flavours, making the chocolate taste even richer. Trust me, it makes a difference. If you’re out of regular table salt, kosher or sea salt can be a great substitute in a pinch.

Unsalted Butter: This is the fat that brings moisture and a tender crumb to our cupcakes. It also imparts a creamy, rich flavour. If you’re dairy-free, coconut oil or margarine are potential alternatives.

Granulated Sugar: Sweetness is key in desserts. Sugar does more than just sweeten; it also contributes to the browning and texture. A possible alternative could be coconut sugar or cane sugar, keeping in mind the change in flavour profile.

Eggs: They bind the ingredients together, ensuring everything sticks together as one happy family. For our vegan friends, flax eggs or applesauce are commendable alternatives.

Vanilla Extract: This aromatic extract elevates the flavours, giving depth to the cupcakes. Almond or orange extract can be used for a different flavour twist.

Whole Milk: It adds moisture, ensuring your cupcakes are not dry. If you’re looking for a dairy-free alternative, almond, soy, or oat milk will do the trick.

Oreos: The star attraction! Crushed Oreos bring that nostalgic cookie flavour and a fun crunchy texture, elevating the cupcake from just chocolate to Oreo wonder. There’s truly no perfect substitute for Oreos, but for a different twist, you might try other cream-filled cookies.

For The Frosting:

Butter: Just as in the cake, butter in the frosting offers a creamy base. Coconut oil can be a replacement, but it will alter the taste and texture slightly.

Icing Sugar: This ensures our frosting is sweet and smooth. If aiming for a less refined option, you might consider powdered coconut sugar, though it’ll be less smooth.

Milk: To get that perfect consistency in your frosting, a touch of milk is needed. Almond or soy milk can easily step in as replacements.

Oreos: And again, crushed Oreos in the frosting make each bite a crunchy, creamy dream. No real substitutes here, but feel free to experiment with other cream-filled cookies.

While the heart of the Oreo cupcake lies in its iconic ingredients, there’s always room for creativity.

Whether you’re baking the classic or an alternative version, remember that baking is both science and art. Each ingredient, while having its specific role, contributes to the overall symphony of flavours and textures.

The Art of Perfectly Crushing Oreos for Cupcakes

It’s often said that the devil is in the details. As someone who’s spent countless hours in the kitchen, I can’t stress enough how true this is, especially when it comes to baking.

 And when you’re working with a recipe like the Oreo cupcake, this truth is all the more profound. A significant detail that can truly elevate the taste and texture of these cupcakes? The art of perfectly crushing those Oreos.

Now, you might be wondering, “Why is the size of crushed Oreos such a big deal?” Let me explain. The size of the crushed cookies affects both the texture and the distribution of the Oreo flavour in the cupcakes.

Too big, and they might sink to the bottom. Too fine, and you might as well be using cocoa powder.

My journey to finding the right consistency began with some trial and error. The first time I made these cupcakes, I crushed the Oreos too coarsely. While it wasn’t a disaster, it meant each bite was inconsistent. Some bites were bursting with Oreo goodness, while others felt like a plain chocolate cupcake.

The second time, I decided to use a blender, thinking it would give a more uniform consistency. This time, the Oreos were too finely crushed, which meant that while there was a consistent flavour, the delightful crunch that one associates with Oreos was sadly missing.

So, what’s the golden mean? The ideal method, I’ve found, is using a rolling pin and a zip-lock bag. Place your Oreos in the bag, seal it, and then gently roll over it with the pin.

This method gives you good control over the size of the crushed pieces, ensuring you get that ideal middle ground.

Remember, while you want the majority of the cookies to be finely crushed, having a few larger chunks can give a delightful surprise in terms of texture and flavour in each bite. It’s like hitting tiny jackpots of Oreo flavour as you devour the cupcake.

In conclusion, while the Oreo cupcake recipe might seem straightforward, it’s these tiny details that can take your cupcakes from good to glorious. So, the next time you find yourself ready to bake, remember the art of crushing Oreos. Trust me, your taste buds will thank you!

Decoding the Magic of Vanilla Extract in Oreo Cupcakes

Vanilla! Often dubbed as ‘plain’ or ‘boring’, but let me tell you, there’s a world of difference this humble extract can make in a recipe.

I’ve been baking for years, and every time I’m tempted to skip the vanilla thinking, “It’s just an Oreo cupcake, the chocolate and Oreo flavour will dominate anyway”, I’m reminded of the magic it imparts.

But why is vanilla so essential, especially in an Oreo cupcake that’s already bursting with flavours?

Firstly, vanilla acts as a flavour enhancer. Think of it as the unsung hero of the baking world. While it might not stand out as a strong flavour, it rounds off the other flavours, making them pop.

In the case of our Oreo cupcake, it complements the chocolatey richness of the cocoa and the creamy sweetness of the Oreos. It’s like the harmony in a musical piece, blending everything into a coherent, delightful whole.

Moreover, the aroma of vanilla is second to none. I’ve often found that baking is as much about the olfactory senses as it is about taste. The warm, sweet scent of vanilla wafting through your kitchen is a major part of the baking experience, making the process as rewarding as the result.

Now, when it comes to choosing your vanilla extract, not all are created equal. I’ve experimented with a range of brands and types over the years. Pure vanilla extract,

though slightly pricier, always gives a richer flavour compared to the imitation ones. If you’re looking to elevate your Oreo cupcakes (or any dessert, for that matter), investing in a good quality vanilla extract is the way to go.

While on the topic of vanilla, it’s worth noting that it comes in various forms – from the liquid extract we commonly use in baking to vanilla beans and vanilla paste.

Each has its unique charm. For our Oreo cupcakes, the liquid extract works wonders. But if you’re feeling adventurous, scraping in some vanilla bean can give your cupcakes a gourmet touch.

In wrapping up, it’s essential to understand that while the star of the Oreo cupcake is undoubtedly the Oreo itself, the role of vanilla extract cannot be understated.

It’s these nuances, these tiny additions, that can elevate your baking from good to gourmet. So, the next time you’re whipping up a batch of Oreo cupcakes, or any dessert for that matter, give vanilla the respect it deserves. It’s a game-changer, I promise!

The Delight of Cocoa in Oreo Cupcakes

Ever since I embarked on my baking journey, cocoa has been an indispensable companion. Oh, the richness it adds! There’s a reason why it finds a place in so many of our beloved desserts, and when it comes to my Oreo cupcakes, cocoa plays an incredibly pivotal role.

Cocoa, in essence, is the soul of the chocolate we all adore. The deep, dark powder is obtained from cocoa beans after they’re fermented, dried, roasted, and then ground.

This process unleashes a plethora of flavours, making cocoa a mesmerizing ingredient. It’s no wonder then that I feel a wave of excitement every time I reach for that container while baking.

In the context of the Oreo cupcakes, cocoa lends that distinct chocolatey depth. Without it, we’d merely have a sweet cupcake with crushed Oreos. But add in that cocoa,

and suddenly, you have a flavour explosion. The cocoa marries the creaminess of the Oreos and the sweetness of the sugar, creating a harmonious symphony of flavours.

There’s also something incredibly comforting about the warm aroma of cocoa as it fills up the kitchen. It’s almost therapeutic, transporting me to a place of peace and serenity, even amidst the whirlwind of baking.

Now, while cocoa is magical, not every cocoa is the same. Over the years, I’ve discovered that using high-quality cocoa can drastically improve the flavour profile of your Oreo cupcakes.

It’s richer, more aromatic, and lacks that bitter aftertaste that some lower-quality cocoas can leave behind. So, if you’re keen on getting those cupcakes just right, don’t compromise on the cocoa.

In case you’re looking for alternatives, there’s cacao powder, which is less processed than cocoa and is believed to be more nutritious. But remember, it has a slightly different flavour profile and might make your cupcakes less sweet. Adjustments in the sugar levels might be needed if you decide to go this route.

Celebrating Unsalted Butter in Baking

If there’s one ingredient I believe deserves a standing ovation in the world of baking, it’s unsalted butter. Some might think, “It’s just butter! How significant can it be?” Ah, but in the hands of a passionate baker, unsalted butter becomes a medium to create art.

There’s a richness that unsalted butter brings to the table, both literally and figuratively. In our beloved Oreo cupcakes, it provides a creamy texture, ensuring every bite melts in your mouth.

Moreover, it’s the butter that helps the cupcakes rise beautifully, giving them that perfect dome shape that’s every baker’s dream.

Now, the reason I vouch for unsalted butter is its versatility. It offers a blank canvas, allowing me to control the salt content in my desserts. Every ingredient,

from the Oreos to the cocoa powder, might have varying salt levels. Using unsalted butter ensures that I’m in command, letting me strike that perfect balance every single time.

Yet, while unsalted butter is my go-to, I know there might be instances when you only have salted butter at hand. Fear not! While it’s not my first choice, salted butter can be used in a pinch.

Just remember to reduce the additional salt you add to the recipe, or you might end up with a saltier cupcake than intended.

Another alternative to consider, especially if you’re looking to make your Oreo cupcakes dairy-free, is coconut oil. It provides a unique flavour and a lovely moistness to the cupcakes. However, do note that the texture might slightly differ from the traditional butter-based cupcakes.

Unsalted butter is like that trusty old friend who never lets you down. It’s reliable, consistent, and adds a touch of indulgence to every dessert it graces.

While baking my Oreo cupcakes, it’s the unsalted butter that provides them with their luscious texture, ensuring they’re a hit at every gathering. And for that, I celebrate this wonderful ingredient, one cupcake at a time.

Vanilla Extract – The Unsung Hero of Baking

Every time I start a baking project, be it my delectable Oreo cupcakes or a classic pound cake, there’s a humble ingredient I reach out for – vanilla extract. It’s like the supporting actor that never seeks the spotlight but ensures the lead shines brilliantly.

Vanilla extract, with its aromatic and slightly woody fragrance, is derived from the beans of the vanilla orchid. It subtly enhances the flavours of other ingredients,

acting as a bridge between them. When baking my Oreo cupcakes, the addition of vanilla extract lifts the entire flavour profile. It complements the rich cocoa and the sweet creaminess of the Oreos, creating a palate of flavours that dance seamlessly together.

While the taste is undeniably enhanced by vanilla, the aroma it emits during baking is another story altogether. There’s something incredibly heart-warming about the scent of vanilla wafting through the kitchen. It’s inviting, comforting, and for me, it brings back memories of baking sessions with loved ones.

Over the years, I’ve learned that investing in a quality vanilla extract makes all the difference. Cheap, artificial vanilla can leave a bitter aftertaste and can negatively impact your baked goods. A genuine vanilla extract, on the other hand, offers depth and authenticity.

Now, if you’re ever out of vanilla extract or are looking for an alternative, vanilla bean paste is a brilliant option. It’s packed with tiny vanilla seeds and gives your baked goods an intense vanilla flavour along with those beautiful speckles. However, it’s a tad more expensive and can be slightly trickier to find.

The Magic of Baking Powder and Baking Soda

In my world of baking, there are two ingredients that I consider magicians – baking powder and baking soda. Their power?

They breathe life into doughs and batters, making them rise, ensuring soft, fluffy results. Imagine biting into an Oreo cupcake that’s dense and flat. Not appealing, right? Thanks to these two, I never have to face such a calamity.

Baking powder is a leavening agent, and when it gets wet, it reacts and releases carbon dioxide bubbles. On the other hand, baking soda needs an acid to activate it, like yogurt or vinegar. In my Oreo cupcakes, the slight acidity of the cocoa powder pairs with the baking soda, creating that perfect rise.

When combined in the right quantities, as in the Oreo cupcake recipe, these ingredients ensure the cupcakes have a beautiful crumb structure and are light as air. The fluffiness they bring to the table is what makes these cupcakes a sensation at every event.

However, remember, baking is a science. A little too much or too little of either, and the cupcakes could either fall flat or taste a bit off. This is why I always stress the importance of measuring them out accurately.

Should you find yourself out of baking powder, fret not. A mix of cream of tartar and baking soda can serve as a makeshift baking powder. For each teaspoon of baking powder, you can use 1/4 teaspoon of baking soda mixed with 5/8 teaspoon of cream of tartar.

Baking powder and baking soda might not be the most glamorous ingredients in my baking arsenal, but they are certainly among the most crucial.

They ensure that every time I pull out a tray of Oreo cupcakes from the oven, they are picture-perfect, eliciting oohs and aahs from everyone around. For someone passionate about baking, there’s no better feeling!

The Irresistible Charm of Cocoa Powder in Baking

When it comes to the world of baking, there’s one ingredient I simply cannot do without – cocoa powder. It’s the backbone of many of my favourite recipes, like the delectable Oreo cupcakes.

This dark, aromatic powder is the unsweetened essence of roasted cocoa beans, and oh, the magic it brings to the table!

Now, one might wonder why not just melt chocolate bars and use them? Well, while melted chocolate is luscious, cocoa powder offers intense chocolate flavour without the added fat. This ensures my Oreo cupcakes have a deep, rich chocolatey taste without being overly dense.

Let’s not forget its colour. The deep brown hue that cocoa powder imparts is simply captivating. It promises a taste sensation even before you take the first bite. In fact, visually, it’s the difference between a light beige cupcake and a decadently dark chocolate one.

Beyond colour and flavour, cocoa powder plays another crucial role, especially when paired with baking soda. The acidity in cocoa powder activates the baking soda, aiding in the rising process. This combination guarantees a fluffy and light texture, exactly what I aim for in my cupcakes.

Of course, not all cocoa powders are created equal. Over the years, I’ve come to cherish Dutch-processed cocoa powder. It’s treated with an alkali to neutralize its acids, resulting in a milder flavour and a darker colour. If you’re after a robust, deep chocolate flavour, this is the one to opt for.

Unsalted Butter – The Creamy Heart of Baking

Let’s chat about one of the most pivotal ingredients in my baking treasure trove – unsalted butter. Whether I’m whipping up a batch of cookies or crafting the creamy frosting for my Oreo cupcakes, unsalted butter is my go-to.

First and foremost, why unsalted? Well, the amount of salt in salted butter varies between brands. By using unsalted butter, I have complete control over the salt content in my recipes. This ensures consistent results every time, and believe me, in baking, consistency is key.

Now, onto the magic it brings. Butter is responsible for the tender crumb in cakes and the flakiness in pastries. In my Oreo cupcakes, it imparts a moistness and richness that’s unparalleled. It offers a creamy, melt-in-your-mouth feel, making each bite an indulgence.

Additionally, when creamed with sugar, as in the case of my cupcakes, butter traps air. This air expands in the oven, giving rise to the cupcake. Without this, you’d end up with a dense, unappetizing lump.

Another fabulous trait of butter is its ability to carry and amplify flavours. Vanilla, cocoa, or even spices – butter ensures every flavour sings in harmony, delivering a symphony of taste in every bite.

Now, if you ever run out of butter or are looking for alternatives, there are options. Coconut oil, for instance, can provide a similar fat content, though it does bring its own flavour. Applesauce or yogurt can offer moisture but might change the texture a bit.

But, for me, nothing beats the authentic, creamy richness of unsalted butter. It’s the silent hero, working behind the scenes, ensuring every baked good turns out delectably perfect.

Embracing Vanilla Extract, the Understated Star of Baking

Vanilla extract! How many times have I reached for that little bottle, its rich aroma promising to enhance every dessert I make?

More times than I can count. Especially for my all-time favourites, the Oreo cupcakes. There’s just something about this golden liquid that transforms any ordinary recipe into something extraordinary.

Most people tend to underestimate vanilla, considering it a background flavour. However, I’ve always believed that vanilla is like the subtle background score in a movie – you might not always notice it, but without it, the whole experience is lacklustre.

The beauty of vanilla extract lies in its ability to heighten and balance flavours. In my Oreo cupcakes, while the cocoa brings in the rich, deep chocolatey tones, the vanilla works subtly, amplifying the sweetness and adding a depth of flavour. It’s a harmonious duet that dances gracefully on the palate.

Produced from the beans of the vanilla orchid, the process of making vanilla extract is both an art and a labour of love. Beans are harvested, cured, and then steeped in alcohol to draw out their distinct flavour.

This meticulous process is what makes genuine vanilla extract a bit pricier than its artificial counterparts. But, trust me, the flavour payoff is absolutely worth it.

Of course, there’s also the option of vanilla beans or vanilla paste. While beans offer the purest vanilla experience, with those beautiful tiny black seeds adding a gourmet touch, the paste provides a convenient middle-ground, combining the ease of the extract with the richness of the beans.

Whole Milk: The Unsung Hero in Baking Moisture and Flavour

Whenever I think of baking, certain ingredients automatically come to mind: flour, sugar, eggs, and of course, whole milk. Whether I’m creating a moist cake base or aiming for a luscious frosting, whole milk is an ingredient I swear by, especially for my signature Oreo cupcakes.

Whole milk has been a kitchen staple for ages, and there’s a good reason behind it. With its creamy texture and slightly sweet taste, it brings a touch of richness to baked goods. In my cupcakes, it acts as the harmonizing element, binding the dry and wet ingredients, ensuring a smooth batter consistency.

Now, why whole milk specifically? Its fat content! That glorious 3.25% fat in whole milk adds a moist, tender crumb to cakes and cupcakes. When I bite into my Oreo cupcake, it’s the milk that ensures it’s soft, spongy, and melt-in-your-mouth delicious.

But beyond texture, milk plays a subtle role in flavour enhancement. It softens the robustness of cocoa, rounds off the sweetness, and accentuates the vanilla notes. It’s like a backstage crew in a theatre production, ensuring the spotlighted actors shine.

If you’re looking for alternatives, there are plenty. Almond milk or soy milk can be great for those who are lactose intolerant or vegan. But remember, these might slightly alter the flavour profile.

If it’s the fat content you’re concerned about, there’s always 2% or skim milk. But for the creamiest, most luxurious results, whole milk is your best bet.

I’ve come to appreciate the understated brilliance of whole milk. It’s like a dear friend, always reliable, always enhancing the overall experience, making every dessert just that much more delightful.

Check Out These Other Recipes:

When I baked my Oreo Cupcake the other day, the aroma was so tempting that I couldn’t wait to dive in! If you loved that, you might want to explore more sweet delights with me.

I recently experimented with the Vanilla Cupcake, and I swear, it was a little piece of heaven in every bite, just like our Oreo specialty.

The Chocolate Chip Muffin? Oh my, let’s just say I have a new favourite for my morning coffee. Speaking of indulgence, you can’t miss out on the dreamy Oreo Cheesecake.

It’s every cookie lover’s fantasy. And if you’re looking for something simpler, yet equally decadent, the Basic Cupcake might just hit the sweet spot.

But, for those who want to dabble in some international desserts, the Tiramisu has been a game-changer for me. It’s the perfect blend of creamy mascarpone and coffee-soaked biscuits. Trust me, you won’t regret giving it a try.

I’d love to know how they turn out for you! And if you’ve got some twists or suggestions of your own, please drop them in the comments. It’s always a treat to hear from fellow dessert enthusiasts like you.

Oreo Cupcakes

Oreo Cupcakes

by Nabeela Kauser
Light, moist, and delicious these chocolate Oreo cupcakes are almost too good to be true. Perfect for baking at home with the kids, this Oreo cupcake recipe is simple, chocolatey, and amazing.
5 from 33 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Baking, Dessert
Cuisine American, Western
Servings 12 Cupcakes
Calories 425 kcal


  • 150 g All-Purpose Flour
  • 50 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 115 g Unsalted Butter Room temperature
  • 150 g Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 120 ml Whole Milk
  • 12 Oreos Crushed

For The Frosting:

  • 115 g Butter Unsalted, room temperature
  • 250 g Icing Sugar
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 6 Oreos Crushed


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with 12 paper cases.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
  • In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  • Add the dry ingredients to the wet mixture in 3 parts, alternating with the milk. Mix until just combined.
  • Fold in the crushed Oreo cookies.
  • Spoon the batter evenly into the paper cases, filling each case about two-thirds full.
  • Bake for 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  • Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually add in the icing sugar and beat until smooth.
  • Add the whole milk and continue beating until the frosting is light and fluffy.
  • Fold in the crushed Oreo cookies.
  • Once the cupcakes are completely cool, frost them with the Oreo frosting using a piping bag or a knife.
  • Serve and enjoy these delicious chocolate Oreo cupcakes with creamy and crunchy Oreo frosting on top.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 425kcalCarbohydrates: 59gProtein: 5gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 218mgPotassium: 154mgFibre: 2gSugar: 41gVitamin A: 540IUVitamin D: 1µgCalcium: 55mgIron: 4mg
Keyword Baking, Cakes, Chocolate, Cupcakes, Dessert, Food, Oreo, Recipe, Sweet
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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