Oreo Bottom Cupcakes

Oreo Bottom Cupcakes

Oreo Bottom Cupcakes with cookies and cream cake, an Oreo cookie bottom, and sweet Oreo buttercream frosting. Makes 24 regular-sized cupcakes.


  • Oreo Cupcakes
  • 1/2 cup Butter, softened

  • 1 1/3 cups White Granulated Sugar

  • 2 Large Eggs

  • 1 1/2 tsp Pure Vanilla Extract

  • 2 1/4 cups All-Purpose Flour

  • 3 tsp Baking Powder

  • 1/2 tsp Salt

  • 1 1/3 cup Heavy Whipping Cream

  • 6 Regular-stuffed Oreos, filling removed and shells crushed

  • 24 Thin Oreos; For the bottom of the cupcakes. They can be replaced with a regular-stuffed Oreo, or even a single layer of the cookie shell.

  • Oreo Buttercream Frosting
  • 6 cups Powdered Sugar

  • 1 cup Butter, softened

  • 1/2 cup Shortening

  • 1 tsp Pure Vanilla Extract

  • 12 Regular-stuffed Oreos, filling removed and shells crushed

  • 1-2 tbsp Milk, as needed for consistency

  • 24 Mini Oreos, for topping



  • Oreo Cupcakes
  • Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners. Add 1 thin Oreo to the bottom of each cupcake liner.
  • In a stand mixer, or a large bowl with a hand mixer, cream butter and sugar together. Beat eggs in a separate bowl until very thick, about 5 minutes. Add eggs and vanilla to the mixing bowl. Sift flour, baking powder, and salt together. Alternate adding dry ingredients and heavy whipping cream to the mixing bowl until well blended. Take the 6 regular-stuffed Oreos and remove the filling. Place the cookies in a bag or between two pieces of wax paper and finely crush them.
  • Add 1/4 cup of batter to each cupcake liner. Bake for 15-18 minutes until a toothpick comes out clean or the tops spring back when lightly touched.
  • Oreo Buttercream Frosting
  • In a stand mixer, or a large bowl with a hand mixer, add softened butter and shortening to the bowl and slowly blend powdered sugar in. Add vanilla and 1 tablespoon of milk. Remove the filling from 12 regular-stuffed Oreos and add it to the frosting. Finely crush the cookies in a bag and blend them into the frosting as well.
    Allow cupcakes to fully cool before frosting. Top each with a mini Oreo.

Love oreos!! Such a nice recipe

- Miami Food Network -


Because this particular frosting has cookies chopped into it, it can be tricky getting it to come out of the icing tip if there are pieces too big.I recommend using a more open star, like Wilton’s 1M, 4B, or 6B. If you are looking for a round frosting top instead of a star Wilton’s 1A is perfect.


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