Oreo Cupcakes

These Oreo Cupcakes are an Oreo lover's dream. These have a moist, rich, and fudge chocolate cupcake filled with Oreo wafer cookies then stuffed with an Oreo cream filling and then topped with an Oreo buttercream. Start by separating your Oreo cookies, using your chocolate cookies in the cupcake batter and your cream filling your filling mixture. Then using more Oreos in your buttercream. And top it all of with an extra Oreo on top! If Oreo was a cupcake then this would be it.

These Cupcakes taste exactly like an Oreo cookie and are perfect for your halloween holiday baking! If you are looking for more Halloween baked goods try these...

Baked Pumpkin Donuts

Maple Pecan Shortbread Bars

Air Fryer Apple Fritters

If you are looking for more cupcake recipes try these out...

Chocolate Beetroot Cupcakes

Rose Cupcakes with a strawberry compote and a Rose Buttercream

Berry Mojito Cupcakes

OREO CUPCAKES STEP BY STEP INSTRUCTIONS

1. For this recipe you will need a total of 46 Oreos. If you want to also top your cupcakes with an extra cookie for decoration then you will need a total of 58 cookies. This is equal to 2 packs of Oreos. yep it uses a lot of Oreos but thats why they are so amazing! Start by opening up your 40 Oreo cookies and separating the chocolate wafer cookies from the cream centers.
2. In a food processor blend your chocolate wafer cookies until finely crushed. Put aside
3. In the bowl of a stand mix beat your butter until softened. Add your sugar and whisk until soft and combined. Then add your buttermilk, oil, eggs, vanilla until combined.
4. In a small bowl whisk your flour, coco powder, baking powder, baking soda, salt. Add to your wet ingredients and whisk until combined.
5. Add your boiling water and whisk.
6. Fill your cupcake liners to the very top with your batter. You should get about 12 cupcakes.
7. Bake your cupcakes at 425 degrees for 5 minutes. Then Without opening up your oven, lower your temperature to 350 degrees and bake for another 20 minutes or until the centers come out clean.
8. Once done let your cupcakes cool completely

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Filling

1. In the bowl of stand mixer beat your cream cheese until soft. Add your Oreo filling and heavy cream. whisk until combined.
2. Add to a piping bag.
3. Once cupcakes are cool, scoop out the centers using the back of a piping tip. Fill each center with your filling.

Buttercream

1. In a large bowl beat your butter until softened. Add your cream cheese and beat until softened again.
2. Add your powdered sugar and whisk until combined. Add your heavy cream until combined.
3. In a food processor blend your 6 Oreo cookies until finely crushed. Fold this into your buttercream until evenly combined.
4. Transfer your buttercream to a piping bag using your desired piping tip. Pipe your buttercream on top of each cupcake. If you have left over Oreos, top each cupcake with an Oreo for decoration.

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OREO CUPCAKES MAIN INGREDIENTS AND SUBSTITUTIONS

Oreos. These are obviously the main ingredients of these cupcakes! They are key and I highly recommend them.

coco powder. I add extra chocolate so the cupcake is extra chocolatey to add to the Oreo flavor.

buttermilk. The buttermilk add so much moisture to your cupcakes making a super moist cupcake. If you do not have this you can make your own with whole milk and lemon or vinegar. If you still can not do this you can also use whole milk.

oil. I use a flavorless vegetable oil but you can also use canola oil. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

butter. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

boiling water. This is key! I add this because it makes the cake softer and fluffy. It also enhances the flavor of the cake. Adding boiling water into the cake mix also prolongs the life of the cake.

cream cheese. I add cream cheese to my buttercream because it cuts the richness of the butter with the tang from the cheese.

BAKING TIPS

1. when baking all my cupcakes and muffin recipes i alway use this baking tip... I start by baking them at 425 degrees for the first 5 minutes. This high intensity of heat helps create a burst in the rising. Then I change the oven temperature to 350 degrees for 20 more minutes (without opening up the oven) to bake the centers. This always gives me the best high rise cupcakes/ muffins.
2. Use a combination of boil oil and butter! I like the oil because it has a higher fat content so it adds more moisture to your cake. But the butter gives the best tender texture/ crumb.
3. Add boiling water to your batter! This makes your chocolate cupcake more soft and fluffy, enhances the flavor, and prolongs the shelf life of your cake.
4. Fill your cupcake liners to the top. I use to think I needed to leave a ¼ inch of space for growth, but not needed. Fill them to the top and you will get the best tallest cupcakes.

FAQ

1. Can I use any kind of Oreos? Yes you can! You can use double stuff to get and extra cream filling. You can use the vanilla ones and take out the coco powder for a vanilla Oreo cupcake. Or use the pumpkin spice Oreos for a pumpkin spice Oreo cupcake. Get creative!

2. Can I make these ahead of time? Yes I recommend making the batter, filling and buttercream ahead of time and store them all on air tight plastic baggies in the fridge over night and then bake/ assemble them day of

STORING AND FREZZING

These cup cakes last about 3-5 days in the fridge. wrap each cupcake in plastic wrap and then place in an air tight container and store in the fridge. You can also store in the freezer for up to one month.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!