Chocolate Oreo Muffins

24 cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Chocolate Oreo Muffins are a rich dark chocolate muffin base filled with softened Oreo chunks, white chocolate chips and extra Oreo chunks on top.

If you loved the richness of an Oreo Cake but wish you could take it everywhere, this is the recipe for you. Easy Cupcake Recipes are perfect for birthday parties, potlucks, or just to quickly satisfy a sweet tooth!

Chocolate Oreo Muffins cut in half


Back again with another Oreo lover’s dream dessert! Is there anything these delicious chocolate sandwich cookies can’t make better? This recipe takes a dark chocolate cake mix to the next level by adding crushed Oreo cookies inside and out so you get all the Oreo flavor you love in every bite.

This Chocolate Oreo Muffin recipe is so easy and the cake mix comes together with common pantry ingredients. The only special thing you’ll need to buy is a package of Oreo cookies, unless you already have a nice stockpile built up. You can use any flavor Oreo cookies or use the original. If you want whole cookies, use mini Oreos!

These rich Chocolate Oreo Muffins are so yummy just topped with Oreo cookies they don’t need even need a frosting. But if you’ve really got an Oreo lover’s itch you need scratched, try the easy Buttercream Frosting recipe with Oreo Crumbs later in this post.

Chocolate Oreo Muffins are perfect for birthday parties and this recipe can easily be doubled to feed a big crowd. You can make them a day or two ahead and leave them at room temperature for an hour to soften before the party. Use a Stabilized Whipped Cream to make a frosting that will last for days.

Enjoy Chocolate Oreo Muffins warm from the oven sprinkled with a little powdered sugar. For a special dessert, use them as a base for a yummy sundae topped with Vanilla Ice Cream and Hot Fudge. If you really love Oreos, top your ice cream sundae with crushed Oreos!



Chocolate Oreo Cupcake close up


  • Vanilla Muffins: Easily make this a vanilla muffin by leaving out the cocoa powder and using Golden Oreos. If you want a cookies and cream cupcake, use chocolate Oreos with the vanilla cupcake batter.
  • Oreos: You can use any of the dozens of Oreo Cookie flavors you want in Chocolate Oreo Muffins. Try Red Velvet Oreo cookies and add red food coloring for a pretty Valentine’s Day cupcake.
  • Chocolate Chips: Stir in white chocolate chips for more creamy vanilla bursts, or dark chocolate chips for more chocolatey goodness. If you can’t decide just go for both!
  • Cheesecake: Make Chocolate Oreo Muffins with cheesecake. Blend cream cheese, ¼ cup sugar, egg and ½ teaspoon vanilla extract until smooth. Fill cupcake liners halfway with chocolate cake batter, top with cream cheese mixture and cover with cake batter.

Oreo Frosting for Chocolate Oreo Muffins

    • Ingredients: 1 ½ cups unsalted butter, 6 cups powdered sugar, ⅓ cup milk, 1 cup Oreo crumbs finely processed, 1 tablespoon vanilla
    • Add the butter to your stand mixer on medium speed for 30 seconds until light and fluffy.
    • Mix in the powdered sugar and milk in alternating amounts until completely added.
    • Gently fold in the Oreo crumbs and vanilla, until just combined.
    • Frosting tip: To keep crumbs showing through frosting, do a thin first layer to the outside of the cake. Refrigerate 2 hours before frosting a second finished layer.



  • Serve: Chocolate Oreo Muffins without frosting can be stored at room temperature for up to 3 days covered in a cool, dry place.
  • Store: Store cooled cupcakes in an airtight container for up to 1 week in the refrigerator. If frosted, they will last about 3-4 days depending on frosting.
  • Freeze: Freeze cupcakes with out frosting for up to 3 months in a sealed container. Cool cupcakes completely before storing, using parchment paper between cupcakes if layering.

Chocolate Oreo Muffins in muffin tin

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Chocolate Oreo Muffins

Chocolate Oreo Muffins are a rich dark chocolate muffin base filled with softened Oreo chunks, white chocolate chips and extra Oreo chunks on top.
Yield 24 cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups sugar
  • 1 3/4  cups  flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2  teaspoons  baking soda
  • 1 teaspoon  salt
  • 2 large eggs
  • cup  milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee , you can substitute boiling water
  • 20 Oreos , crumbled in large chunks and divided


  • Preheat the oven to 350 degrees and line two 12 cup muffin tins with cupcake liners.
  • In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • In a small bowl whisk together the eggs, milk, oil, vanilla, and half of the crumbled Oreos. Then add it to the stand mixer on low then medium speed until just combined and finally add in the water (or hot coffee) carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
  • Divide the batter into lined muffin tins, filling cupcake liners 2/3 way full.
  • Evenly sprinkle the other half of the crumbled Oreos over each muffin.
  • Bake one muffin tin at a time for 15-20 minutes then remove, let cool completely.


Calories: 235kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 221mg | Potassium: 143mg | Fiber: 2g | Sugar: 21g | Vitamin A: 36IU | Calcium: 33mg | Iron: 2mg

Chocolate Oreo Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I baked this muffin today for the school Halloween party and our kids proud of this!!
    I definitely bake this again. Thank you for the lovely recipe.
    From Germany!

    1. You can mix it by hand or with a hand held mixer, I just like to try and make it as easy as possible. Enjoy!

  2. I will admit I was worried, I poured in the coffee and I thought disaster had struck. It was so watery, I thought there was no way it would raise if I baked it and I would end up with a sad hot soup. They were perfectly find though. Beyond perfect. So delicious, the muffin part isn’t that sweet so it’s dangerously delicious. Almost a savoury dark chocolate taste the coffee really elevated the. I never realized how much I prefer muffin texture to cupcake texture. It was also a super easy recipe. Didn’t even bother with a mixer.

  3. Do you add white chocolate chips? How much? Not included in the recipe (I was reading the comments and read where someone said their white chocolate cips sunk to the bottom )
    Thank you

    1. I included adding white chocolate chips as a variation (not how the recipe is originally written). You can add 1 cup of chocolate chips into the muffin batter. Enjoy!

  4. I made these today and for some reason the white chocolate chips sunk to the bottom and stuck to the muffin liner, did I do something wrong? Also, was I supposed to add some of the oreo chunks into the batter along with putting them on top? This wasn’t clear in the recipe. They tasted really good, very moist – but they don’t look like yours? What did I do wrong?

    1. Oh no! Thanks for catching that. Half of the Oreos goes into the batter. I’ve edited the recipe card to read correctly.

  5. I love this. It’s easy to make the and end result is just so satisfying! I give this a thumbs up!

  6. The perfect muffin for a chocolate lover! I would feel a little guilty eating one for breakfast, but I’d make an exception for special occasions. 😉