Are you craving something sweet and decadent? Look no further than Oreo cookie cupcakes! These delightful treats are an irresistible combination of chocolate and vanilla, with a creamy frosting that will satisfy your sweet tooth. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating the perfect Oreo cookie cupcakes. Get ready to embark on a baking journey that will leave your taste buds wanting more!
Here are our top 6 tried and tested recipes!
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO CUPCAKES
Make and share this Oreo Cupcakes recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 25m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and line 24 muffin cups with baking cups.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
- Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
- Spoon batter evenly into muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
- Cool completely on a wire rack before frosting.
- Store in an airtight container if not serving the same day.
- Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
- Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
- Quick Vanilla Buttercream Frosting:.
- Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
- Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
OREO™ COOKIES AND CREAM CUPCAKES
Devil's food cake, fluffy white frosting and Oreo™ cookies capture the fabulous flavor of a favorite ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 23 g, TransFat 1 1/2 g
OREO® COOKIE CAKE
Steps:
- Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
- Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO COOKIE CUPCAKES
From Simple and Delicious magazine Sept 2007 - submitted by M. Wiebe. A quick and easy cupcake to throw together that is different from the usual white cupcake. Kids seem to love these. (Prep time does not include time it will take for cupcakes to cool completely).
Provided by HokiesMom
Categories Dessert
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
- Gently fold in cookie crumbs (1 cup).
- Fill paper lined muffin cups 2/3rds full.
- Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
- Cool for 10 minutes before removing to wire racks to cool completely.
- Frost cupcakes and sprinkle with additional crushed cookies.
Nutrition Facts : Calories 198.3, Fat 7.9, SaturatedFat 1.1, Sodium 190.8, Carbohydrate 30.5, Fiber 0.2, Sugar 24.2, Protein 1.5
OREO®-FILLED CUPCAKES
Chocolate cupcakes with creamy filling. Oreos® inside the cupcakes and in the frosting as well as decorating the cupcakes give these cupcakes a cookies-and-cream flavor and texture.
Provided by AllieGeekPi
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine coffee and butter in a large saucepan over medium heat; bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
- Whisk flour, sugar, baking soda, and salt together in a large bowl.
- Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until combined. Slowly add coffee mixture; mix until just combined. Add flour mixture; beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor; pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
- Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
- Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 81.4 g, Cholesterol 69.2 mg, Fat 32.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 15.5 g, Sodium 291.7 mg, Sugar 64.5 g
Tips:
- For a richer chocolate flavor, use dark chocolate Oreos.
- If you don't have a cupcake pan, you can bake the batter in a 9x13 inch pan for about 25 minutes.
- To make the frosting, you can use either cream cheese or butter. If you use butter, be sure to let it soften to room temperature before beating it.
- If you want a thicker frosting, add more powdered sugar. If you want a thinner frosting, add more milk.
- You can decorate the cupcakes with any of your favorite toppings, such as sprinkles, chocolate chips, or chopped nuts.
Conclusion:
Oreo cookie cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cupcakes a try.
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