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Chocolate cupcakes with Oreo Swiss Meringue Buttercream

These moist chocolate cupcakes are topped with a decadent Oreo Swiss Meringue Buttercream. Top them with more Oreos and sprinkles for a fun treat!
Prep Time1 hr 30 mins
Cook Time30 mins
Course: Dessert
Keyword: chocolate cupcakes with oreo frosting, oreo frosting, oreo swiss meringue buttercream
Servings: 12 cupcakes


Chocolate Cupcakes

  • 1/4 cup canola oil 60 mL
  • 3/4 cup granulated sugar 150 g
  • 1/3 cup chocolate 2 oz or 40 g
  • 1/3 cup sour cream 80 g
  • 1 egg large
  • 1 cup all purpose flour 120 g
  • 1/4 cup cocoa powder 25 g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup hot water
  • 1 tsp instant coffee

Oreo Swiss Meringue Buttercream

  • 180 grams egg whites about 6 large egg whites
  • 360 grams granulated sugar
  • 454 g unsalted butter 4 sticks
  • 12-16 oreo cookies plus more for decorating


Chocolate Cupcakes

  • Preheat oven to 350ºF.
  • In a large bowl, mix together, the oil, white sugar, and melted chocolate. Add in the egg and beat for a couple of minutes. Next, add in the sour cream and mix until incorporated.
  • Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
  • Line cupcake tin with cupcake liners (about 12-14).
  • Bake at 350ºF for 15-18 minutes. Cupcakes are done when toothpick inserted comes out clean.
  • Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.

Oreo Swiss Meringue Buttercream

  • Separate the cream of 16 oreo cookies.
  • Crush the cookies only in a food processor (or by adding the cookies to a ziploc bag and crushing with a rolling pin).
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
  • Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla, and oreo cream and continue to whip until smooth.
  • Add in crushed cookie crumbs (sift them in if desired - see notes).
  • Fill large piping bag fitted with desired tip with Oreo Buttercream.

Filling and Assembly

  • Frosting can be piped using a large tip like a Wilton 1M tip or 2D tip. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes
  • Decorate with sprinkles and additional Oreo cookies.