Oreo Cupcakes with Cookies and Cream Frosting
Featuring a moist chocolate cupcake base, topped with a creamy Oreo frosting, these cupcakes are sure to be a hit at birthday parties, special occasions, or whenever you're in the mood for a delightful sweet treat.
Equipment
- Stand mixer
- muffin tin
Ingredients
Oreo cupcake
- 40 Oreo cookies
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoon butter (softened)
- ¾ cup sugar
- ¼ cup vegetable oil
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup boiling water
Cream filling (optional)
- 40 Oreo cream centers
- 4 oz cream cheese (softened)
- 1 tablespoon heavy cream
Oreo buttercream frosting
- 6 Oreos
- 1 cup butter (softened)
- 4 oz cream cheese (softened)
- 5 cups powdered sugar
- 2 tablespoon heavy cream
Instructions
Oreo cupcake
- Start by opening up your 40 Oreo cookies and separating the chocolate wafer cookies from the cream centers.
- In a food processor blend your chocolate wafer cookies until finely crushed. Put aside.
- 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, and vanilla extract until combined.
- In a small bowl whisk your flour, unsweetened cocoa powder, baking powder, baking soda, salt, and crushed wafer cookies. Add to your wet ingredients and whisk until combined.
- Add your boiling water and whisk until no clumps are visible.
- Fill your cupcake liners ⅔ of the way with your batter. You should get about 12 cupcakes.
- 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.
- Once done let your cupcakes cool completely.
Cream filling (optional)
- In the bowl of a stand mixer, beat your cream cheese until soft. Add your Oreo filling and heavy cream. Whisk until combined.
- Transfer oreo cream mixture to a piping bag.
- Once the cupcakes are completely cool, scoop out the centers using the back of a piping tip. Fill each center with your filling.
Oreo buttercream frosting
- In a large bowl beat your butter until softened. Add your cream cheese and beat until softened again.
- Gradually add your powdered sugar and whisk until combined. Add your heavy cream and mix until combined.
- In a food processor blend your Oreo cookies until finely crushed. Fold this into your buttercream until evenly combined.
- 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.
Notes
*You will need 1 whole pack of oreo cookies for this recipe!
NOTE: A stand mixer is not at all required but just makes mixing so much easier!
Storage Instructions: The cupcakes are best enjoyed fresh, but you can store them in an airtight container for 3-5 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.
Nutrition
Serving: 1cupcakeCalories: 300kcal
Tried this recipe?Let us know how it was!