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Oreo Cupcakes with Cookies-and-Cream Frosting Recipe

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4.4 from 74 reviews

  • Author: Alice
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These Oreo Cupcakes are rich, moist, and packed with cookies-and-cream flavor. Topped with a creamy Oreo buttercream frosting and crushed cookies, they’re the perfect dessert for birthdays, parties, or everyday treats. The chocolate cupcake base incorporates chopped Oreo cookies for an added crunch and flavor throughout, while the smooth Oreo buttercream frosting complements perfectly for a delightful experience.

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup milk
  • 12 Oreo cookies, roughly chopped

For the Oreo Frosting

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 8 Oreo cookies, finely crushed

Instructions

  1. Preheat and prepare baking tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean baking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  3. Combine wet ingredients: In a separate bowl, beat the eggs, granulated sugar, vegetable oil, vanilla extract, and milk until well combined and smooth for a cohesive batter.
  4. Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until the batter is smooth and homogenous without overmixing.
  5. Fold in Oreos: Gently fold the roughly chopped Oreo cookies into the batter to distribute cookie pieces evenly without breaking them too much.
  6. Fill cupcake liners: Spoon the batter into the lined muffin tin cups filling them about two-thirds full to allow room for rising during baking.
  7. Bake cupcakes: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean, ensuring they are fully cooked without being overdone.
  8. Cool cupcakes: Remove the cupcakes from the oven and let them cool completely in the tin or on a wire rack before frosting to prevent melting the buttercream.
  9. Prepare frosting: Beat softened unsalted butter until creamy. Gradually incorporate the powdered sugar, then mix in the milk, vanilla extract, and finely crushed Oreo cookies until the frosting is smooth and spreadable.
  10. Frost cupcakes: Using a spatula or piping bag, frost the cooled cupcakes generously with the Oreo buttercream.
  11. Garnish and serve: Sprinkle additional crushed Oreo crumbs on top of the frosted cupcakes for added texture and decoration. Serve and enjoy!

Notes

  • Place a whole Oreo cookie at the bottom of each cupcake liner before adding batter for an extra surprise inside the cupcake.
  • Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.
  • Ensure cupcakes are fully cooled before frosting to avoid melting or sliding of the buttercream.
  • For a dairy-free option, substitute butter and milk with plant-based alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/oreo-cupcakes-with-cookies-and-cream-frosting-recipe/