oreo cupcakes

Moist Oreo cupcakes piled high with an amazing cookies and cream frosting with tons of crushed Oreos.

Oreo Cupcakes

all-purpose flour (240 grams)

sugar (200 grams)

baking soda (1 grams,)

baking powder (5 grams)

tsp salt

unsalted butter (170 grams, room temperature)

vanilla extract (5 milliliters)

sour cream (120 grams)

whole milk (118 milliliters)

oreos

unsalted butter (342 grams, room temperature)

confectioners' sugar (440 grams)

cream (60 milliliters, added as needed)

oreos (120 grams)

tsp vanilla extract (5 milliliters, optional)

Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.

Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.

In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.

Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.

Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You&#039;ll end up with a crumbly mixture.

Add the wet mixture to the butter/flour mixture and mix on low until just combined. 

Fold in the chopped Oreos and mix until distributed.

Divide the mixture evenly into cupcake papers using an ice cream scooper.

Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.

For the Cupcakes:

Beat the butter until light and fluffy. Add the confectioners&#039; sugar, vanilla, and cream and mix.

Crush the Oreos, add to the buttercream and mix until combined.

Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.

For the Buttercream

Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.

For the Assembly

Soft and fluffy oreo cupcakes with a cookies &amp; cream frosting! These are made from scratch and include a how-to video!

sugar ((150 grams))

Tablespoons canola oil (may substitute vegetable oil)

sour cream ((80 grams))

½ Tablespoon clear vanilla extract

all-purpose flour ((188 grams))

baking powder

baking soda

salt

milk

Oreos

cream cheese frosting (click for recipe)

Oreo cookies (pulverized to fine crumbs)

Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.

In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.

In a separate bowl whisk together flour, baking powder, baking soda, and salt.

Gently alternate adding dry ingredients and milk to wet ingredients, stirring until just-combined after each addition (don’t over-mix or cupcakes will be dense and dry).

In a separate clean, dry bowl, use an electric mixer to beat your egg whites until you reach stiff peaks (they will be bright white and have increased in volume and when you pull the batter out of the mixture the peaks that form will stay stiff and upright and will not fold over or dissolve into the batter).

Gently fold the egg whites into the batter with a spatula until completely combined.

Carefully stir in broken cookie pieces, then evenly divide cupcake batter into prepared pans, filling each liner ⅔-¾ full. Bake in 350F (175C) oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in cupcake tin before removing and covering with frosting.

Prepare cream cheese frosting or preferred frosting according to recipe instructions, then stir in pulverized cookie crumbs (if desired, reserve a tablespoon or two to sprinkle on top of the icing). Spread or pipe over cooled cupcakes. Enjoy!

FROSTING

https://embed.mediavine.com/videos/pjwmowzy2hgijtf8rngt

Soft and fluffy Oreo Cupcakes are made with a sturdy white cupcake base and topped off with a cookies & cream frosting! Made completely from scratch!

Oreo Bottom Cupcakes with cookies and cream cake, an Oreo cookie bottom, and sweet Oreo buttercream frosting. Makes 24 regular-sized cupcakes.

Oreo Bottom Cupcakes

Butter (softened)

White Granulated Sugar

Large Eggs

Pure Vanilla Extract

All-Purpose Flour

Baking Powder

Salt

Heavy Whipping Cream

Regular-Stuffed Oreos

Sugar

Shortening

Regular-stuffed Oreos (filling removed and shells crushed)

Milk (as needed for consistency)

Mini Oreos (for topping)

Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners. Add 1 thin Oreo to the bottom of each cupcake liner.

In a stand mixer or a large bowl with a hand mixer, cream butter and sugar together. Beat eggs in a separate bowl until very thick, about 5 minutes. Add eggs and vanilla to the mixing bowl.

Sift flour, baking powder, and salt together. Alternate adding dry ingredients and heavy whipping cream to the mixing bowl until well blended.

Take 6 regular-stuffed Oreos and remove the filling. Place the cookie crusts in a bag or between two pieces of wax paper and finely crush them.

Add 1/4 cup of batter to each cupcake liner. Bake for 15-18 minutes until a toothpick comes out clean or the tops spring back when lightly touched.

In a stand mixer or a large bowl with a hand mixer, add softened butter and shortening to the bowl and slowly blend powdered sugar in. Add vanilla and 1 tablespoon of milk.R

emove the filling from 12 regular-stuffed Oreos and add the filling to the frosting.

Finely crush the cookies in a bag and blend them into the frosting as well. Allow cupcakes to fully cool before frosting. Top each with a mini Oreo.

Oreo Buttercream Frosting

A small batch of Oreo cookies and cream cupcakes.

Cookies and Cream Cupcakes

all-purpose flour

(slightly heaped) unsweetened cocoa powder

espresso powder (optional)

buttermilk (or milk + 1/2 teaspoon vinegar added)

canola oil

vanilla extract

dark brown sugar, packed

unsalted butter, softened

sugar

heavy cream

Oreo cookies, crushed (plus extra for garnish)

Preheat the oven to 350, and line 4...

Preheat the oven to 350, and line 4 cups in a muffin pan with paper liners.

In a medium-sized bowl, whisk together the flour,...

In a medium-sized bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder (if using).

Next, in a small measuring cup, whisk together...

Next, in a small measuring cup, whisk together the buttermilk, oil, vanilla and brown sugar very well.

Add the wet to the dry, and stir...

Add the wet to the dry, and stir until just mixed.

Divide between the cupcake liners and bake for...

Divide between the cupcake liners and bake for 16-17 minutes. They're done when the tops spring back when touched (if you under-bake, they'll sink).

Let cupcakes cool completely.

In a small bowl, beat together with an...

In a small bowl, beat together with an electric mixer on HIGH the butter, powdered sugar, heavy cream, and vanilla. Beat for 1 minute, until very fluffy and light.

Finally, stir in the cookies by hand, crushing...

Finally, stir in the cookies by hand, crushing them as you add them. (I went a little light on the cookies so the frosting was more photogenic, but the frosting tastes best when you add all 4 cookies).

Frost the cooled cupcakes with the frosting and...

Frost the cooled cupcakes with the frosting and serve.

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

Oreo Cupcakes with Cookies and Cream Frosting

all purpose flour

cocoa powder

white cane sugar

brown sugar

canola oil (or vegetable oil)

buttermilk

unsalted butter (softened)

heavy whipping cream

Oreo cookie crumbs ((about 12 cookies, finely crushed))

Oreo cookies (for garnish)

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.

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.

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.

Using a cookie scoop or large spoon, add batter to 18 cupcake liners, filling 3/4 of the way full.

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.

Remove from the oven and transfer the cupcakes to a wire rack to cool completely. Meanwhile, prepare the frosting.

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.

Using an ice cream scoop, add some vanilla frosting to top of each cupcake. Use a mini offset spatula to smooth out the frosting into a thick mound.

To the frosting that you have left, beat in the crushed cookies. Scoop frosting into a piping bag fitted with a large piping tip. I use Wilton tip 2D.

Pipe a dollop of Oreo frosting on top of the vanilla frosting. Top each cupcake with a whole Oreo cookie and enjoy!

Frosting

i made these extreme oreo cupcakes and they turned out amazing! instead of regular sugar, i used brown sugar for extra richness and they were so good.

Oh my word, these extreme Oreo cupcakes are absolutely divine! I made them for my daughter's birthday party, and they were a huge hit! Thanks, Donna and Chad, for another amazing recipe!

I wanted to bake something for my wife as a surprise because she's been working long hours. I don't usually bake, so I wasn't sure how it would come out. She loved them, and asked for the recipe so we could make them together sometime.

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The most viewed oreo cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine