Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

Chocolate Cupcakes with Oreo Cream Cheese Frosting by Foodess

I went to a friend’s baby shower this weekend. She’s 6 weeks ahead of me, and having a boy, too! I made cupcakes. Chocolate cupcakes, with Oreo cream cheese frosting.

Chocolate Cupcakes with Oreo Cream Cheese Frosting by Foodess

As far as cravings go, mine have been fickle and transient. (Potatoes were the only itch that just could not be scratched.)

This week was Oreos.

Know why? Because I saw them in a tv commercial.

Chocolate Cupcakes with Oreo Cream Cheese Frosting by Foodess

We don’t have cable, thank the lord, because every time I’m out and about and catch an ad for something that I would never normally want (Doritos? Taco Bell? Seriously??), I suddenly can’t stop thinking about it for days.

I didn’t indulge those other cravings. But with an impending baby shower and its requisite cupcakes, I found a conscience loophole to secure myself a bag of Oreos.

And…I may or may not have inhaled half the goods before they made it to the cupcakes.

Forcing, of course, the procurement of a second bag…

What? Are there chocolate crumbs stuck to my lip gloss?

Chocolate Cupcakes with Oreo Cream Cheese Frosting by Foodess

The cupcakes are based on my Moist Chocolate Cake recipe. They are seriously the moistest cupcakes ever. And my hubby agrees that they get better the second day. So I always bake them a day in advance, and frost just before serving or transporting. (That way I also ensure that they are completely cool – which is very difficult for a person with my brand of patience.)

This cream cheese frosting on its own is amazing. It’s funny how something with so few ingredients can have so many variations. This recipe just nails it. It’s from Home Baked Comfort, the Williams Sonoma cookbook by Kim Laidlaw. Such a beautiful book. It lives on my nightstand. I am obsessed with it.

I added crushed oreos, whose sweetness is beautifully complemented by tangy cream cheese (think cheesecake with a chocolate cookie base) – and showered the cupcakes with more broken cookies. Yum!

5.0 from 3 reviews
Chocolate Cupcakes with Oreo Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 24
For Chocolate Cupcakes
  • 1¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
For Oreo Cream Cheese Frosting
  • 8 oz/250 g cream cheese (one block), at room temperature
  • 4 tbsp/2 oz butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup/4 oz confectioners' sugar
  • 30 oreo cookies, thoroughly crushed
  • 6 oreo cookies, lightly crushed, for decorating
To make cupcakes:
  1. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Remove bowl from mixer, and pour batter into a large liquid measuring cup with a spout. Divide batter among prepared muffin cups, filling each no more than two-thirds full (or else batter will rise over and make a big mess - not bigger cupcakes). Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely (at least two hours) before frosting.
To make frosting:
  1. Combine cream cheese, butter and vanilla extract in the bowl of a standing mixer and beat on medium speed until thoroughly combined. With mixer speed on low, gradually add confectioners' sugar until fully incorporated, then increase speed back to medium and beat until very light and fluffy - about two minutes. With mixer speed on low, incorporate the 30 finely crushed Oreos. OR, for a more distinct "Cookies & Cream" effect, just gently fold them in using a rubber spatula.
  2. When cupcakes have cooled completely (and by that I mean not a trace of warmth whatsoever or frosting will melt), frost cupcakes by spooning a big dollop onto the centre and patting it down until it spreads nicely to the edges, or transfer frosting to a piping bag fitted with a large circle tip and pipe onto cupcakes. Sprinkle frosted cupcakes with the 6 lightly crushed oreo cookies.
Cupcake recipe from Moist Chocolate Cake recipe here. Frosting adapted from Cream Cheese Frosting recipe in Williams-Sonoma Home Baked Comfort, by Kim Laidlaw




  • Patrizzha Lorie

    i am so excited to bake this. can’t wait for my boyfriend’s reaction.

  • Rheanna Taylor

    this recipe looks amazing! definitely the best one i’ve come across! going to make these today, but does anyone have the recipe converged to grams by any chance?

  • zulekha

    Hi jennifer
    this looks delicious. I want to bake these for a party. I want to double the recipe. Do I just double every single Ingredient by exactly 2 or are there any exceptions? For example for baking soda, buttermilk or eggs?
    looming forward to hearing from you.

    • Jennifer Pallian

      Yes, just double everything! ;)

  • Encar Herbert

    I have been a big fan of this recipe..I was just not able to leave a comment here at the onset of my first trial. It was superb!! A no-fail, sinfully, delicious moist chocolate cupcake. Thank you for selflessly sharing your secrets..a lot of your readers definitely benefit here either for their personal binging happiness (like me and my fam bam) or be it making for parties, families and friends.

    Thank you and will definitely check out the rest of your fab recipes..

  • Dana

    One of the best cupcake recipes I’ve ever tried! I made these two hours ago. So delicious!!! and super moist like it almost melts in my mouth :3 Thank you so much for this great recipe :)

  • Caroline Lewis

    A devine recipe!!! My 5 year old daughter had to have a bath after licking out the bowl… and I wasn’t much better! very moist and with great depth of flavour. Thanks!!Cxx

  • http://None Seiko

    This recipe is AmaziNG! Baked this on my Fiancés birthday party and it blows everyone!!! Lol they were like “this is seriously good” i’m a begginer baker so i am so glad to bake this. Thank you!

  • jay

    made only 1/2 tsp. baking soda and add 1 tsp baking powder.

    definitely moist and very delicious, thanks!

  • Aquila

    Looks delicious and want to bake for a friends birthday, however I have tried to use the link you provided to convert cups into grams and it doesn’t seem to work ? Please help

  • gorgeousmhe

    can i use other cheese?

    • foodess

      Mascarpone is the only other one I could recommend substituting…

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  • thea

    no need of baking powder?

  • Cara

    Made these yesterday. Followed the recipe exactly. They are really good and do taste better the next day. They were flat though, which doesn’t present as nicely. Maybe I will add a little baking powder next time? Your photos show them like they rise just fine though…

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  • pau manansala

    I tried it and my family and friends compliment me coz it taste so good…they love the cake,it’s fluffy and delicious..thank you so much for sharing the recipe…i love you already..haha

  • Megan

    I am making the night before…should I store the unfrosted cupcakes in the fridge? Or can I leave them out on the counter?
    Thanks…they look amazing!!