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Chocolate Cupcakes with Oreo Buttercream

If you love Oreo Cookies, then make sure to try my Chocolate Cupcakes with Oreo Buttercream.  
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cupcakes with Oreo Buttercream
Calories: 146kcal



  • 1/2  cup  (113g) unsalted butter
  • oz  semi-sweet baking chocolate
  • large eggs, room temperature
  • 3/4  cup  (150g) granulated sugar
  • tsp.  vanilla extract
  • 1/2  cup  (115g) sour cream,  room temperature
  • 1/2  cup  (42g) unsweetened cocoa powder
  • 3/4  cup  (95g) all-purpose flour
  • 1/2  tsp.  baking soda
  • tsp.  baking powder
  • 1/4  tsp.  salt


  • 1 cup (2 sticks or 226g) unsalted butter, room temperature
  • cups  (500g) confectioners sugar
  • 20  Oreo cookies, finely crushed
  • tablespoons  milk



  • Preheat the oven to 350°F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  • Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  • In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  • Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  • Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  • As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  • The batter will be very thick.
  • Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.


  • In the bowl of an electric mixer, beat butter until light and smooth.
  • Slowly add 2 cups of confectioners sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
  • Add the remaining 2 cups of sugar, mix until combined.
  • Fold in Oreo crumbs, mix until smooth. (reserve some for topping)
  • Add milk 1 tablespoon at a time, until you get the consistency you desire.
  • Using an ice cream scoop, drop a scoop onto each cupcake.
  • Top with crushed Oreo cookies, hot fudge, or chocolate sauce (if desired).


Serving: 24g | Calories: 146kcal