Monday, May 2, 2022

Extreme Oreo Cupcakes

Oreo cupcakes combine decadently rich chocolate cake with creamy vanilla frosting that’s speckled with crushed Oreo™ cookie pieces. It's the perfect dessert for lovers of cookies and cream!

frosted oreo cupcakes on wood tray

It’s no secret that I love baking with Oreos, so I’m always looking for new ways to incorporate these incredible sandwich cookies into my sweet treats.

These cookies and cream cupcakes are festive enough for birthday celebrations but can also be enjoyed for a weeknight dessert!

Oreo Cupcakes

These Oreo cookie cupcakes are as delicious as they are stunning — you’ll be tempted to sneak one before guests arrive.

What makes them so extreme? Every bite of cake and Oreo buttercream frosting is loaded with incredible chocolate and vanilla flavor. There’s even a whole sandwich cookie pressed into the top! 

Try more dessert mashups with my strawberry brownie or Disney Butterfinger copycat cupcake recipes. And for an adults-only dessert, enjoy all of the flavors of a boozy margarita in mini cake form.

mixing batter for chocolate cupcake recipe

Recipe Tips and Tricks

  • Don’t overmix the batter! Whisk just until the ingredients are combined and there are no more streaks of flour. Otherwise, you will end up with cookies and cream cupcakes that are dense and a bit dry.

  • Use separate bowls. I know it’s tempting to toss everything together and hope for Oreo cookie cupcakes! Instead, you must mix the dry ingredients in one bowl then the wet ingredients in another. This is known as the muffin method of mixing batter. Slowly add the wet ingredients to the dry and the texture will be perfect!

  • Soften butter quickly. Fill a ceramic or glass bowl with hot water, then pour it back out after a few minutes. Flip the bowl upside down over your sticks of butter — the residual heat will soften the sticks in no time!

  • Don’t have buttermilk? Easily make your own with two simple ingredients! For this recipe, stir ½ tablespoon lemon juice or vinegar into ½ cup of whatever milk you have on hand. Let it sit and curdle for about 5 minutes, then use as directed in the recipe.

  • Creating evenly sized Oreo cupcakes. That scoop you’ll be using for the frosting? You can also use it to transfer the batter to the paper liners! A 3 tablespoon-sized one should do the trick.

scooping thick chocolate batter from mixing bowl

Kitchen Tools You Will Need


muffin tin with chocolate batter in liners

Oreo Cupcakes FAQ


Do Oreo cupcakes need to be refrigerated?
They should be fine at room temperature for several hours when serving, but they should be stored in the refrigerator since there is cream in the frosting. Keep covered to prevent them from drying out and enjoy within 2 to 3 days.

Can I double this chocolate cupcake recipe?
You sure can! If you are making a large batch and need more than two dozen, mix no more than double batches of the batter and buttercream for best results.

Without an industrial-sized mixer, there’s no easy way to ensure that everything will be well incorporated at larger amounts.

How do you make mini cookies and cream cupcakes?
You can use this same recipe, but divide the batter into a mini muffin pan instead.

And keep in mind, you'll need mini paper liners. Fill each well almost completely full for a nice domed top.

Then, bake at the same temperature but reduce the time by half — so about 10-12 minutes total. Instead of full-sized cookies as toppers, chop them into halves or quarters (or use the mini version instead).

oreo cookie cupcakes on table

Enjoy!

With love from our simple kitchen to yours. 

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chocolate oreo cupcakes with oreo buttercream



Yield: 18 cupcakes
Author: Donna Elick
frosted oreo cupcake closeup

Extreme Oreo Cupcakes

Oreo Cupcakes are rich chocolate cake with creamy vanilla frosting and crushed Oreo™ cookies. A must-make cookies and cream cupcakes recipe!

Prep time: 15 Minutes  Cook time: 20 Minutes  Total time: 35 Minutes

Ingredients

For Oreo Cupcakes
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup white cane sugar
  • 1/2 cup light brown sugar
  • 1/3 cup Canola oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon Pure vanilla extract
For Cookies and Cream Frosting
  • 2 cups unsalted butter, softened
  • 4 1/2 cups powdered sugar
  • 5 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup finely crushed Oreo crumbs
  • 18 oreo cookies, for garnish

Instructions

  1. Preheat the oven to 350°F. Line cupcake pans with 18 paper or silicone liners. Spray each liner with non-stick cooking spray and set aside.
  2. To a large mixing bowl, add and whisk to combine flour, cocoa powder, baking powder, baking soda, and salt. Add in sugar and brown sugar, and whisk again to combine.
  3. To a smaller mixing bowl, add and whisk to combine oil, buttermilk, egg and vanilla extract. Pour the wet ingredients into the bowl of dry ingredients. Using a mixing spoon or spatula, stir well to combine wet and dry ingredients together, but don’t overmix or the cupcakes will be tough and dry.
  4. Using a cookie scoop or large spoon, add batter to 18 cupcake liners, filling 3/4 of the way full.
  5. Place pans in the preheated oven and bake cupcakes for 18-21 minutes, or until a toothpick inserted into the center of a cupcake comes out dry or with a few moist crumbs.
  6. Remove from the oven and transfer the cupcakes to a wire rack to cool completely. Meanwhile, prepare the frosting.
Frosting
  1. Using a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, vanilla extract and heavy whipping cream together until well combined. The consistency should be smooth and stiff with peaks but spreadable.
  2. Using an ice cream scoop, add some vanilla frosting to top of each cupcake. Use a mini angled spatula to smooth out the frosting into a thick mound.
  3. To the frosting that you have left, beat in the crushed oreo cookies. Scoop frosting into a piping bag fitted with a large piping tip. I use Wilton tip 2D.
  4. Pipe a dollop of Oreo frosting on top of the vanilla frosting.
  5. Top each cupcake with an oreo cookie and enjoy!

titled pinterest collage for chocolate cupcake recipe

Originally published May 2022

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