These Oreo cupcakes with buttercream topping and adorable small bunches of red currants are the perfect sweet treat for Valentine’s Day, any other special occasion, or just when you crave a bakery-style cupcake. Easy to make with pantry-staple ingredients yet super impressive.
What do you get when you add crushed chocolate Oreos into cupcake batter and vanilla buttercream? Mouthwatering cookies-and-cream cupcakes! If you love Oreo cookies or any sweet recipes that include Oreos, you’ll love these cupcakes too!
While these Oreo cupcakes look gourmet, they’re really simple to make! Half a batch of ermine frosting (vanilla buttercream) should be enough, but you can make the full recipe if you prefer larger buttercream swirls. Regardless, be sure to check the full details in the recipe card below.
BAKING TIP: While I love Oreo muffins, they aren’t exactly the same as Oreo cupcakes! You can learn more about the differences between cupcakes and muffins here at Laura’s Bakery.
Preheat your oven to 350°F/180°C (conventional oven) and line a cupcake pan with paper liners.
Cream the butter and sugar until well combined in a large bowl. Then, add the eggs one at a time, mixing until each is fully incorporated.
Gradually add the dry ingredients (salt and flour) and mix until you have a light and fluffy batter.
BAKING TIP: Be careful not to overmix the batter or you will make the cupcake base dense.
Crush 8 Oreos by hand or in a food processor and gently fold into the batter. Divide the batter evenly among the cupcake liners, filling each liner about ¾ full for a beautiful domed top.
Bake for 20 minutes, then let the cupcakes cool for a few minutes in the pan before removing them to cool completely on a wire rack.
BAKING TIP: You can check for doneness by inserting a toothpick into the center of a cupcake and it should come out clean. If it doesn’t, bake for a few extra minutes.
While the cupcakes are baking, prepare the buttercream according to the recipe. Let both the cupcakes and buttercream cool completely to room temperature before piping. Even better, make the buttercream in advance to chill in the fridge before use.
Pipe the buttercream onto the cupcakes however you like. Finish each cupcake with an Oreo cookie and a small cluster of red currants. I piped four smaller swirls onto each cupcake because I loved how festive they looked, but you can also pipe one large swirl instead.
Store these cupcakes in an airtight container at room temperature, not in the refrigerator. They will keep for up to a week. For the best results, wait to decorate them with the toppings until shortly before serving.
You can freeze the vanilla cupcake bases without the toppings. Thaw them at room temperature and then decorate to serve.
I love recipes with Oreo cookies. They are not only delicious to eat on their own, but also perfect for baking. From quick no-bake sweet treats to festive desserts; Oreos are incredibly versatile. Here are some of my favorite ways to use them:
Absolutely! Any chocolate sandwich cookie will work beautifully. You could also try chocolate chip cookies or Biscoff cookies. While I’ve used chocolate Oreos for these cupcakes, you can use Original Oreo cookies instead.
I haven’t tried making these cupcakes gluten-free, but there’s no reason it shouldn’t work with a gluten-free self-rising flour and gluten-free Oreo cookies.
You will also need to make the buttercream with a gluten-free flour.
If you can’t source red currants as a topping for these cupcakes, no problem. These Oreo cupcakes are just as delicious and impressive to look at without them.
Yes. While I love a ermine frosting recipe (flour buttercream) to make the Oreo frosting, you can use Swiss meringue buttercream, or a cream cheese frosting.
Read everything you need to know about storing cupcakes here.
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