These decadent Oreo Cupcakes have a rich chocolate cake with Oreo cookie chunks and chocolate chips baked right inside, and then are topped with a fluffy cream cheese frosting and more Oreo cookie crumbles. Follow my tips below to make this amazing, chocolatey Oreo cupcake recipe.
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About These Oreo Cupcakes
Oreos were by far my favorite cookie as a kid. Who can resist the crunchy, chocolatey cookie in contrast with a smooth and creamy filling? It’s like heaven in every bite. In addition to loving Oreo cookies, I also have a cupcake obsession, hence leading me to develop the best Oreo Cupcake recipe from scratch.
It seems only right to combine the two into one lucious dessert that everyone will love. These Oreo Cupcakes with cream cheese frosting are too good not to share—and this way I don’t eat an entire batch of cupcakes all by myself!
If your New Year's Resolution was to eat healthier, I’m afraid this Oreo Cupcake recipe won’t help with that. That said, these cookies and cream cupcakes, aka Oreo Cupcakes, are the perfect dessert for any get-together. They are also a fabulous treat for anyone who loves Oreos!
Oh, they are so good. And what makes them extra special is the frosting, which is actually less like frosting and more like a fluffy cheesecake filling that tastes just like Oreos.
Keep reading to find out exactly how to make Oreo Cupcakes.
🥘 What You’ll Need For This Recipe
Ingredients For The Cake:
- 1 box of triple chocolate cake mix
- 1 cup vegetable oil
- I box unprepared chocolate pudding
- 1 cup Sour cream
- 4 eggs
- ½ cup of water
- 1 cup semi-sweet chocolate chips
- 6 Oreos
Ingredients For The Oreo Frosting:
- 1 8-ounce package cream cheese
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- ⅔ container of Cool Whip
- More Oreos
🔪 How To Make Oreo Cupcakes
1. In a large bowl, combine all the Oreo cake ingredients except for the Oreos and chocolate chips (you’ll add them in a minute).
2. Add the chocolate chips and crumbled up Oreos and mix well.
3. Pour batter into cupcake liners in cupcake tin.
4. Bake cupcakes and then allow them to cool completely while you make the frosting.
5. Make your fluffy cream cheese frosting by combining all frosting ingredients in a large bowl. Beat using a mixer (but a whisk works, too) until fluffy and homogeneous, and place in the fridge to set for a bit.
6. After the Oreo Cupcakes have completely cooled, frost them with the decadent cream cheese frosting and top with more Oreo cookie crumbles for garnish.
Watch our recipe video for further instructions!
💭Tips & Tricks
- Fill the cupcake tins ½ to ⅔rds of the way full so they don't overflow when baking.
- Allow cupcakes to completely cool before frosting them.
- When frosting the cupcakes, poke a hole using a frosting tip to get the frosting into the cake. It's my secret tip and extra yummy that way!
- If you want even more delicious Oreo goodness, you can add cookie crumbles into the frosting while you mix it and then top with more cookie crumbles over the frosting. Plus, you can add a whole or half Oreo as a topper.
- If you don't have a pastry bag then just use a spoon and guide the frosting around the cupcake.
- Note: I’ve modified this Oreo Cupcake recipe recently to halve the Cool Whip, from a whole container to ⅔rds of a container. I feel like a whole container is just too much, and this way the frosting will be less runny. But feel free to adjust as you see fit. The cupcakes will be yummy regardless!
- This recipe makes A LOT of Oreo cupcakes. 36 is what I usually get from one batch. Feel free to half the recipe if it's too much.
- Try not to eat the whole batch in one sitting 🙂
FAQs
How Do You Keep Oreo Cupcakes Moist?
Our chocolatey Oreo Cupcakes are super moist and rich. The way I like to keep them moist is by using sour cream right in the batter. The tang plays very well with the chocolate, but sour cream also keeps the cake light and fluffy with a melt-in-your-mouth sensation. This is by far the best Oreo Cupcake recipe from scratch!
Can You Make Oreo Cupcakes With Vanilla Cake?
You can make these Oreo muffins with any flavor of cake mix you hav;, however, I prefer chocolate for the richness and because it complements the Oreos well.
Why Do I Need To Wait To Frost The Cupcakes?
Frosting warm cupcakes will melt the frosting and Oreo crumbs right off of the cake. It’s best to pipe the frosting when the cupcakes are totally cool to avoid any melting.
Can Oreo Cupcakes Be Made Vegan?
Oreo cookies themselves are actually vegan already, and it is possible to make Oreo Cupcakes vegan. You can always substitute vegan yogurt for the sour cream, use egg replacers, and use vegan cream cheese for the Oreo frosting. Please note that this Oreo Cupcake recipe has only been tested using the listed ingredients in our recipe.
How Can I Save Calories In An Oreo Cupcake Recipe?
By replacing your whole eggs with just egg whites, you will save some calories by excluding the yolks. You can also use light sour cream and light cream cheese; however, I prefer the flavor of the full fat ingredients.
Best Oreo Cupcakes Recipe
Ingredients
For the cupcakes
- 1 box triple chocolate cake mix
- 1 cup vegetable oil
- 1 box unprepared chocolate pudding
- 1 cup sour cream
- 4 eggs
- ½ cup water
- 1 cup semi-sweet chocolate chips
- 6 Oreos finely crumbled
For frosting
- 1 package cream cheese softened
- 4 cup powdered sugar
- 1 tbsp vanilla
- ⅔ container Cool Whip (use ⅔rds and not full container)
- 4 Oreos
Instructions
- Preheat the oven to 350 degrees F. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely crumbled Oreos. (I use about 6 but feel free to use more!)
- Bake in cupcake liners for about 18 mins. While the cupcakes cool, make the frosting.
- Using a mixer (or whisk), beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
- On a low speed, add in the Cool Whip. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcakes are all the way cool before adding frosting.
- Put your frosting in a pastry bag, or you can use a spoon if you don't have one. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center. You will see the cupcake puff up.
- Then frost the cupcakes like normal and sprinkle with crushed Oreo pieces (about 4 crushed Oreos should suffice). If you'd like, stick a piece of Oreo in the frosting for a little flair and extra cookie goodness.
Video
Nutrition
Need More Delicious Cupcake Recipes? I’ve Got You Covered!
- Rainbow Sherbet Cupcakes are always a favorite in my house
- My favorite Halloween or Game Day desert are these Milky Way Cupcakes
- This amazing Twix Cake has all the flavors of your favorite candy, with a twist!
- For your next 4th of July celebration, try these Patriotic Cupcakes
Maranda
These turned out great! I made them for a bake sale and used mini Oreos to place on the tops.
Jenny
thanks!
Sissy
These cupcakes have become our favorite!! I have also made them with white cake mix & white chocolate chips & vanilla pudding mix. Both are amazing, but the chocolate is my favorite! I do have to add more powered sugar, but the recipe works perfectly to just ice them. If you want a thicker icing to stand up, just add more powered sugar. I love the cool whip in the icing!!! Totally makes the cupcake perfect in my opinion!!! Thanks for an easy delicious recipe!!!
Jenny
Sooo glad to hear this! I am TOTALLY going to try the white cake mix and white chocolate chip idea. Maybe I'll do a write up on that too.
I love the cool whip icing and also I made some modifications to the recipe so hopefully the icing is generally thicket now
RJ
The recipe just says pudding, so I debated at the store whether to get instant or regular pudding. I went with regular pudding. I cooked these for over 30 minutes and they never turned into cupcakes, it was like pudding with a thin layer of cake on top. I had to throw the entire batch away. Super disappointing and a lot of wasted ingredients
RJ
When I say regular pudding, I mean the boxed kind you have to cook, not pre-prepared pudding. And it wasn’t an issue with my oven, because I had to start over and make a different recipe and they cooked fine. Moral of the story is that instant pudding is a must here.
Jenny Melrose
Oh no Rachel! I'm so sorry about that confusion. When you say regular pudding- do you mean the pudding cups that are in the refrigerated aisle? For this recipe I use the instant box kind- the same kind you'd use for pie filling. I do apologize for the confusion and will clarify it in the recipe going forward. I do hope you'll give this recipe another try as they are truly awesome cupcakes!
meng
Are you suppose to refrigerate these cupcakes
Jenny Melrose
you can if you want to but I didn't. PS- your links will be no follow so please no spam here.
Katie
My husband is not an Oreo fan but is a chocoholic and these got two thumbs up. It did seem like a bit too much oil to me and the bottoms of the paper cups came out super oily but the cupcake tastes fine. It also took longer to cook, 20-21 min in my oven. I read prior reviews about the vanilla in the frosting and only used 1tsp. I hand folded in the cool whip a bit at a time and it came out perfect. I did pipe frosting in the center. Some I frosted and sprinkled with cookie crumbs as advertised but I also took some frosting and folded in cookie crumbs and frosted some that way for more of a cookies and cream look. Both were delicious and I will make these again
Jenny Melrose
Wonderful to hear! And great job with those modifications! I think I need to update the post with all the great learnings along the way.
Deb
I’m curious on what size of pudding box was used, do not see it mentioned anywhere and could one use cookies and cream pudding mix instead?
Jenny Melrose
Hi Deb! You just need 1 box of Jell-o instant pudding (3.9 oz). They are small boxes. Go here for a pic. Enjoy!
julie craig
It would be nice if you specified the size in your recipe. I too had this question and had to search for this answer.
Andrea
I wanted to make these for my son to bring to school for a Cupcake Wars contest but they have to be dropped off at school in the morning and sit unrefrigerated all day until the contest begins, early evening. Can you recommend a vanilla frosting recipe without cream cheese or whipped cream? I need something tasty but that doesn’t have to be refrigerated! Thanks!
Jenny Melrose
Thanks for reading! Could you use the frosting recipe in my funfetti cake recipe? https://thenymelrosefamily.com/homemade-funfetti-cake/ It's very yummy and may work for your needs.
Andrea
Thanks! I’ll check it out!
Annie B
These are oh, so good! And the best part is that they are even better after being in the fridge for a day or two. I made sooo many of these for my daughter's graduation party and got rave reviews. I read a few comments about the icing being "soupy". If you are mixing in your cool whip with a mixer, you will ruin it! Can't mix whipped topping with a mixer. Thanks for an amazing recipe!!
Jenny Melrose
GREAT tip about not using the cool whip in a Mixer. And SO glad you enjoyed this! I'm making a batch soon for Thanksgiving dessert. Yum!
Matt Yahes
This is a great recipe! thank you for sharing. My family thought it was delicious.
Sara
For those of you having problems with the frosting, I have figured out how to make it work perfect. Add a cube(1/2 cup) of room temperature butter(I used regular salted butter)in with cream cheese. I used full amount of vanilla, and then use 6-7 cups of powdered sugar instead of 4. And then mix in the cool whip. It works perfect and tastes great??
Tracy
I would like to make the frosting for a wedding. Do you think they would last outside of a fridge for 6 hrs?
Jenny
Hi Tracy,
I think it depends on how hot it will be where they are stored. We've made these and they've last days when refrigerated. Is there any way to store them in a cooler bag or something? It doesn't have to be a fridge, but I'd recommend something to keep them somewhat cool.
Deborahcookie
Regarding the frosting. It looks like those of you who end up with soupy frosting are using Whip cream and not COOL WHIP. Make sure you use a tub of Cool Whip, NOT WHIP Cream. I have made this frosting for 20 years . FABULOUS and never soupy
Shawna
I made these a couple months ago, and they were delicious! I want to make them again, but it looks like the Oreos were removed as an ingredient in the cupcake mix. How many Oreos were in it before? I loved the cupcakes and don't want to change them!
Kem
Hey Shawna - I am making them again right now, too, & was about to wing it on the oreos. BUT the video says about 6 crushed! If you ever go to make them again - there's your answer. 🙂 Phew!
Rita King
Are you suppose to refrigerate these cupcakes
Jenny Melrose
I would store them in the refrigerator.
Jill
One of our family favorites! I followed the recipe exactly except our use mini Oreos to decorate the cupcakes at the end instead of the full-size version. Absolute cupcake perfection!!
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Carol
Cool whip can never be mixed with a mixer or stirred. It is only to be folded in. I believe it tells you on the container to never stir. It will turn watery.
Helen
Hi! Just wondering if the chocolate chips in the cupcake makes it chunky or if it melts?
And I cannot find cake mix or jello instant chocolate pudding that has "fudge" in it. Does it matter?
Thank you!
Vickie
I would use heavy whipping cream instead of the cool whip. It will hold better and not be soupy.
Great recipe though as I love Oreos. I will be trying this!
Sandra
Hi,
I also like Oreos. I split the 2 biscuits, scrape off the icing (too sweet). Put in bottom of
paper cupcake the one biscuit. Now put teaspoon of caramel treat in middle of biscuit. Pour over cake mix. Bake and cool off
Put chocolate mouse over and sprinkle with grated chocolate.
(I use cuppachino flavoured muffin mix for this recipe. The combination of choc biscuit, coffee and
caramel makes a good combination.
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Penny
My frosting came out runny. I added 1/2 cup shortening. It was perfect.
Robin Emery
I got 28 cupcakes. The chocolate cupcake was amazing. The frosting, not so much. I ended up having to add an entire 1 lb bag of powdered sugar. By following the directions, my frosting was glaze consistency. It was way too sweet after adding enough powdered sugar to make it piping consistency. I think I might make a butter cream frosting instead or cut out the Cool Whip. I loved the cupcake without frosting.
Faye
Made this last night and it was amazing. I did change the frosting a bit. I whipped up 1cup of heavy whipping cream until soft peaks formed then set it aside. I mixed 2-8oz cream cheese with 1/2c softened butter. Added 2c powdered sugar and 1 tsp vanilla. Once mixed, I slowly added the whipped cream. It wasn't "soupy" for me like others had commented. Hope that helps!!
Kathy
Great recipe! Used Faye's frosting and it set up great. Keeping this one in my repertoire!
Jenny Melrose
so glad you liked it!
Rachael
There's a solution to the icing problem that works perfect and tastes exactly like the cream in the middle of an Oreo! There is a box of a no bake Oreo cake at Walmart in the baking aisle. The brand is Jell-O and is a blue box with a picture of how the cake looks when it's finished. There's three packets of ingredients and if you follow the instructions for the filling part, it comes out as this beautiful whipped, fluffy and yummy alternative that always comes out right! The instructions say to refrigerate the cake (if made following box's recipe) for 2-3 hours and I recommend that for these so the fluffy icing can become even thicker than it already was. its also extremely easy to make and even someone who can't bake can make it!
Cheryl
You could try the same icing for candy bar cake but with Oreos. 8 oz softened cream cheese, 1 cup of granulated sugar, 1 cup powered sugar. Beat together. Next you would add Oreos crushed. Then add small carton of cool whip from refrigerator not the freezer. It has to be completely thawed in refrigerator not the counter. You can fold the cool whip in or beat just until combined. I put it in fridge till cupcakes are done and cool. Usually works great.
sharry @shorisuperstore.com
nice read since i am starting to learn to bake and turn it to a business. I am an event planner and saw an opportunity to expand my market offering cakes to event I managed. I had one a kids party and cup cake presentation on the event, quite boring to put cakes in a flat surface no matter how colorful cake I made so cupcake stand/tower search began, hard time looking on it, maybe, its not a priority to buy (mostly).
I saw one online, ever since all my baking equipment i bought on that site.
BTW I pin all cupcakes, cakes to my board that caought my attention.
https://www.pinterest.com/sharrydima/
Karen Parkin
Soooo good. Used some British substitutes for the Jello and Cool Whip ( Angel Delight, Dream Topping). Need to make them again..,.????
Avon
These were a hit at my son's birthday party! Followed the recipe as is and everything was delicious including the frosting.
Daydreamer
I made these and they are absolutely amazing! One thing I did different though after reading the comments was to add 1tsp of vanilla instead of 1Tbs for the frosting. The frosting was perfect that way!!!
Erin
frosting fix: add another 8oz of cream cheese.... firms it up perfect and tastes amazing????
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Tiffany Young
Your recipe looks AMAZING! But I must say I was even more fascinated by your blog name "Melrose". My grandfather's name was Thomas Melrose. He immigrated to the U.S. from Glasgow Scotland when he was around 21yrs old. It's not a common last name that I've ran across a lot. When I was 10 yrs I went with him on his last visit back to Scotland. We went to the town of Melrose Scotland and to Melrose Abbey.
Chelsey
Just to let everyone know who has been complaining about their frosting being runny...I added a stick of butter and mine turned out amazing! My husband loved these cupcakes so much that he asked for them in the form of a cake for his birthday. So I tried it, and the cake was just as amazing as the cupcakes! Love this recipe.
CityCindyrelli
Nope nope nope. Still runny. Damn cool whip. Going with a regular cheese cake frosting next time!
tinisha
Could this rec5 be used for a cake
Demi Renz
I just made this recipe I only had a small pudding on hand and Duncan Hines chocolate cake mix. It was perfect but i too followed the recipe for the frosting, too thin. Just added more create cheese and powdered sugar. The taste of the cupcake is perfect.
Kelly
How many cupcakes does this recipe make?
Noelle
Do I have to take out the stuffing of the Oreo before I chop it up?
Erin
Nope! Just chop the whole oreo(:
Erin
So I just made these for a friend's birthday, and they were a huge success! I have some tips on making pipe-able frosting, seeing the other comments about thin frosting. Instead of using room temperature cream cheese, I took the cream cheese out 20 minutes before I beat it, so it was still cold but not stiff. Then I added a teaspoon of vanilla extract instead of the called for tablespoon. And I thawed the cool whip on the day I made it, so I took it out of the freezer and placed it in the fridge about 6 hours before I used it. After beating everything together, I stuck the whole bowl of frosting in the fridge for about half an hour before piping it. This resulted in fluffy, delicious cream cheese frosting that held up in room temperature for more than 8 hours. Pretty fantastic. Oh, and after I piped the frosting, I stuck them in the fridge overnight, and gave them away in the morning. Delicious recipe, super moist cupcake, love, love, love! Thank you so much!
(Oh, and for the pudding mix, I wasn't sure about the size so I just bought a 5.9 oz box and threw it all into the batter and it still turned out amazing.)
Larissa Triolo
Still didn't work for me. I tried that. It all still flopped. I'd really love how to make if thicker with the cool whip without having to add so much powdered sugar!
Carolyn
can these be frozen?
Kristen
Yes! Frozen cupcakes defrost wonderfully
Sharon P.
Delicious moist cupcakes. My grandson loved helping to decorate them. We ran out of crushed cookies, and did a few sprinkles to replace the crushed cookies we ate! Will definitely make again. Thank you!!
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cupcake boxes
These oreo cupcakes look really elegant and pretty.
Brenda
Cupcakes were best ever. Frosting tasted great but not thick enough. I added 2 extra cups powered suguar and still not thick enough to really hold the piping. Wonder if the tablespoon of vallina should be a teaspoon. Anyway they were still Devine. Next time I'll use buttercream.
Carreen
Did anyone ever determine if the vanilla should only be 1 tsp or is it 1 Tbsp? Thanks!
Megan
These look so amazing! My family loves Oreos and I know they will absolutely love these!
erin
For those of you asking what kind and what size she used, click on the link that she has provided. It should be underlined and blue. When you click on it, you willbe directed to Amazon and you will see what kind she used. Hope this helps!
BTW do not put a lot of batter in the liners! Keep your leftovers and bake another batch! They are delicious, but huge!
Sheryl
What size pudding mix do you use in this recipe? These sound amazing and I'd love to make them for a family reunion this weekend so I just want to make sure I use the right size pudding mix. Thanks!!
Elisha
I'm wanting to make these for a coworkers going away party tomorrow. If I make them tonight is it best to store the cupcakes in the fridge after iced or ice them in the morning? I've always been told that cream cheese icing needs to be refrigerated.
Marcy
These look incredible - going to make them for a party!!! Just wondering what a "leftover Oreo" is????? I didn't know those two words could ever go together!!!
Lisa
Hi, did you use instant pudding, and there are 2 sizes of Jello pudding, which size did you use? thanks
Erin Culhane
I was very disappointment with the frosting, it turned out like soup. I followed all of the instructions so I do not know what happened. The cupcake was very good although. I would like to make them again the right way so please email me back.
Melissa Davis
I am having the same problem with my frosting... just came back to read through all the comments hoping to gain advice on how to get my frosting fluffy!
Emily
I have made this recipe a few times and love it! But the last few times I have had to resort to buying a store cream cheese because of the frustration with this frosting turning into soup as you all have stated. So if anyone has any modifications that would like to share let me know 🙂
Christin
Try not using whip cream. Still tatse amazing! Use 2 boxes of cream cheese, 1tsp of vanilla, and 1 cup of butter. Love it
Faye
I whipped 1c of heavy whipping cream until soft peaks formed then set it aside. I mixed 2-8oz cream cheese with 1/2c softened butter. Once mixed, I added 2c powdered sugar and 1tsp vanilla. Then I slowly added the whipped cream to the whole thing and it came out perfect!
Kristen
I know when I’ve used whipping cream before, my frosting was a fail, but someone suggested using a cold bowl. That helped the whipppng cream stay firm-ish without melting, then refrigerate while you mix the sugar, butter and cream cheese. Add whipped whipping cream to mixture at the end.
Ashley
I just tried these tonight and my frosting failed too. I'll have to get store bought in the morning.
Tiffany
What on earth is up with this frosting? I even kept in fridge overnight and still a gloppy mess
Carol
I've never had any trouble with this frosting, but I never use cool whip. I follow the rest of the recipe exactly, but then whip 2 cups of real cream until stiff, and then whip it into the cream cheese mixture on low speed just until well-blended. Works much better than cool whip.
shayla
Just add more confectionery sugar
Madison Carter
I added more powdered sugar and a little less vanilla to compensate for the extra sweetness. So instead of 4 cups of sugar I used closer to 6.
Kriselle
Hi! These look amazing! What brand of cake mix did you use? I'm just wondering to make sure I'm using the correct size box as far as ounces. Thanks!!
Kristen
I just made this recipe and got 36 cupcakes out of 1 batch. You definitely only want to fill the tins 1/2 full so they can be filled with the icing.
Marie Swasey
Thank You! Kristen!!!
Stephanie
Making these for a coworker at work... def glad I read to fill them half way 🙂
Thanks they look amazing 🙂
Marie Swasey
I was also wondering how many cupcakes this recipe makes? I would like to make them on Sunday for a large gathering and would like to know how many batches I'll need to make.
Thanks
Marie
Charvi
Hi even I think that how many cupcakes this recipe makes
Can anyone tell or has any ideas about it
Cara
I would think it would make make 3 or 4 more than the box mix says.
Vanessa
Hello Jenny,
I was wondering how many cupcakes this Oreo recipe will make?
Thanks!
Vanessa
ANGEL
Has anyone answered how many cupcakes will this recipe make?
Beth
I just made them and i got 3 dozen out of it. I filled them from 1/2 to 2/3 the way full and they look like a good size, especially since i still have to add some frosting inside and it says that will poof them up a bit.
Amanda
I put an Oreo cookie in the bottom of every cupcake liner, and with doing that, I get 36 cupcakes each time