Oreo-Coffee Cupcakes Recipe

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I know what you’re thinking: “coffee and cupcakes together? That sounds gross!” Trust me, it’s not. This is a recipe that I created by combining two of my favorite things: coffee and Oreo cookies. The result was surprisingly delicious! If you love both sweets and strong coffee, this might be the perfect recipe for you to try out.


Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 Cup Cakes


  • 24-Cup Muffin Pan (or2 12-Cup muffin pans)
  • a mixer
  • a large bowl
  • a spatula
  • a whisker


Cupcake Ingredients:

  • 2 Cups Cake flour 260g
  • 1/2 Cup Unsalted butter 113g
  • 3/4 Cup Sugar 150g
  • 2 Eggs large
  • 2 tsp Espresso powder
  • 1 tsp Coffee flavor
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Pure vanilla extract
  • 1/4 Cup Black coffee 60ml
  • 1 Tbsp White chocolate melted
  • 1/4 tsp Salt
  • 1/2 Cup Buttermilk 113g
  • 1/2 Tbsp Distilled vinegar
  • 1/2 Cup Oreo cookies crumbs or ground

Frosting Ingredients:

  • 4 Cups Confectioner’s sugar 480g
  • 1 Cup Unsalted butter 230g
  • 2 tsp Espresso powder
  • 1 Tbsp White chocolate
  • 1 Tbsp Black coffee
  • 1/8 tsp Salt
  • Garnish – Oreo cookies Chocolate Chips (optional)


Procedure (For Cupcakes):

  • Preheat the oven to 180℃ (356℉).
  • Line a 24-Cup Muffin Pan (or 2 12-Cup muffin pans) with cupcake liners and set it aside.
  • Sieve all dry ingredients (i.e. cake flour, espresso powder, baking powder, baking soda, and salt) in a large bowl. Whisk together and set aside.
  • Using a mixer, beat the butter at high speed for about 1 minute. Add the sugar and beat on high speed for about 3 minutes until creamed together.
  • Always scrape down the sides, up and bottom of the bowl with a spatula or spoon, to ensure even mixing.
  • Add the eggs (one at a time) and beat on medium speed until evenly mixed.
  • In a mixing cup, mix together the black coffee, coffee flavor, vanilla extract, distilled vinegar, and white chocolate.
  • Add the coffee mixture and buttermilk into the creamed butter mixture, hand-mix together until just combined using a whisker or spatula.
  • Add the flour mixture and mix until fully incorporated. Do not over-mix.
  • Add the oreo cookies (after removing 2 tablespoons) and mix together until evenly mixed.
  • Spoon batter into cupcake liners (2 tablespoons per liner, to ensure it doesn’t spill over the sides of the liners). Sprinkle some cookies (using the 2 tablespoons removed) over the top.
  • Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Allow the cupcakes to cool completely before frosting.

Procedure (For Frosting):

  • In a mixing bowl, beat the butter at high speed using a mixer until smooth and creamy (about 2 minutes).
  • Add the espresso powder, white chocolate, black coffee, and salt. Mix together with butter at medium speed for about 30 seconds.
  • Add the confectioners’ sugar in 3 portions, beat at low speed after each addition for about 30 seconds, then at medium speed for about 3 minutes.
  • Note: Add more confectioners’ sugar if the frosting is too thin (up to ½ cup). Add 1 – 2 teaspoons of distilled vinegar if the mixture is too thick.
  • Frost the cooled cupcakes and garnish with Oreo cookies, Chocolate Chips, or any desired topping of your choice.
  • Cover and store any leftover cupcake in the refrigerator for up to 5 days.


  • Multiply recipe for a larger barge of cupcakes.
  • This recipe makes 24 cupcakes, and the cupcake liner size used is 12cm.
  • Cake flour substitute: For every 1 cup of all-purpose flour, replace 2 tablespoons of flour with 2 tablespoons of corn starch (also known as corn flour).
Keyword cupcakes, oreo, oreo coffee cupcake, oreo cupcake