Vanilla Cupcakes with Chocolate Ganache and Oreo Buttercream Frosting

Oreo cupcake in decorative wrapper with Oreo cookie crumbles scattered around

A moist vanilla cupcake stuffed with chocolate ganache mixed with Oreos and topped with a heavenly smooth Oreo buttercream frosting.



For Vanilla Cupcakes:


For Chocolate Ganache:


For Oreo Frosting:


For decoration:


  1. Make the Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners. In the bowl of a stand mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. In a medium bowl, combine the flours and add to butter mixture in four parts, alternating with the milk and vanilla, beating well after each addition. Spoon the batter into the cups about ¾ full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Let cupcakes cool in tins for 10 minutes. Remove from tins and cool completely on a wire rack before filling and frosting

  2. Make the Chocolate Ganache: Place all ingredients in a small saucepan. Melt over low heat, whisking constantly, until melted completely and well combined. Remove from the heat and stir in crushed oreos

  3. Fill the Cupcakes: When cupcakes are cool, use a small knife or apple corer to remove the center of each cupcake to form a ½-inch tunnel. Spoon ganache into each cupcake, making sure not to overfill. Filling should be level with top of the cupcake

  4. Make Oreo Frosting: In the bowl of a stand mixer beat the butter at medium-high speed for 3-4 minutes, scraping down the bowl occasionally. Turn the mixer to low and slowly add the powdered sugar, 1 cup at a time, adding a bit of the cream between each addition. Mix until the sugar is well incorporate with the butter. Turn the mixer to high and beat for 30 – 60 seconds. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla. Slowly mix the crumbs into the frosting then beat at a high speed for 60 seconds

  5. Frost Cupcakes: With a large piping bag or gallon-sized ziptop bag fitted with a large piping tip (this is the one I used), pipe the frosting onto the cupcakes. Place a halved Oreo into the frosting of each cupcake


  • Cupcakes will keep at room temperature for up to 3 days. Store in a tightly sealed container
  • If you have any extra frosting, store in an airtight container in the refrigerator for up to one week. Bring up to room temperature and stir vigorously with a spoon before using
  • Cupcake recipe adapted from The Magnolia Bakery Cookbook
  • Frosting Recipe from

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