Oreo Cupcakes

These Oreo cupcakes are heaven on a plate! Moist and chocolatey, and topped with cookies and cream frosting and decorated with cookie, these will be a hit!

Course baked goods, Dessert

Cuisine American

Prep Time 25

Cook Time 15

Cooling Time 30

Total Time 1 10

Servings cupcakes

Calories 294kcal

Author Kylee Ayotte

Equipment

Muffin Pan
Paper liners
Mixing bowls
Hand Mixer or stand mixer
Piping Bag or a ziplock bag
Piping Tips large round piping tip and a star piping tip

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 cup Oreo crumbs you’ll need approximately 4-5 oreos
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil vegetable or canola
1 cup white sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk see notes for how to make your own buttermilk substitute

Cream Cheese Frosting

4 ounces butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
1 tablespoon Oreo crumbs
3 cups powdered sugar

Optional Decorations

Extra crushed Oreos
Mini or regular whole Oreos

Instructions

Get prepped

Preheat the oven to 350° F (180°C)
Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.

Make the cupcake batter

In a small or medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder,1 teaspoon instant espresso powder,1/2 cup Oreo crumbs,2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Ensure the dry ingredients are mixed well.
In a separate large bowl, whisk together 1/3 cup oil and 1 cup white sugar until well combined.
Add 2 large eggs and 1 teaspoon vanilla extract and beat until just mixed (don’t over beat)
Pour in 1/2 cup buttermilk and continue whisking until combined.
Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.

Scoop and bake

Place two generous tablespoons (I use a small cookie scoop) of batter into each cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted into the center cupcake comes out clean. Allow to cool to room temperature on a cooling rack.

Cream Cheese Frosting:

In a large bowl, cream together 4 ounces butter and 8 ounces cream cheese with an electric hand mixer on medium speed until smooth.
Mix in 1 teaspoon vanilla extract, 1 tablespoon Oreo crumbs, and a little powdered sugar. Continue to mix, gradually adding the rest of the3 cups powdered sugar until fully combined. Transfer the frosting to a piping bag fitted with a large round tip, or a Ziplock bag with the corner cut off.
Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the center of each cupcake
Pipe the remaining frosting on top of the cupcakes.

Optional: Decorate

Sprinkle with Extra crushed Oreos, or add Mini or regular whole Oreos for decoration.

Notes

Mix the dry ingredients the best you can to make sure the Oreo cupcakes bake evenly.

Try not to over-beat the eggs or the cupcakes may not rise well while baking.

Make sure the Oreo crumbs are very fine for the frosting so you don’t get chunks of cookies stuck in the piping bag.

How to store cupcakes

Room Temperature: I do not recommend storing frosted cupcakes at room temperature because of the cream cheese in the frosting. But you can store unfrosted cupcakes in an airtight container for up to 5 days on the counter.

Refrigerator: Store in an airtight container in the refrigerator for up to 7 days.

Frosting can be covered and stored in the refrigerator for up to 5 days. Stir it before using it.

Freezing instructions

Store unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.

Nutrition