Best 17 Oreo Cupcakes Recipes

OREO CUPCAKES

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™ DIRT POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

OREO™ COOKIES AND CREAM CUPCAKES

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.

OREO®-FILLED CUPCAKES

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.

OREO COOKIE CUPCAKES

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.

MINI OREO SURPRISE CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until blended.
• Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 teaspoon cream cheese mixture and 1 cookie; cover with remaining cake batter.
• Bake 19 to 22 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
• Frost with whipped topping. Top with remaining cookies.

DEATH BY OREO CUPCAKES

Steps:

• 1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
• 2. Line cupcake tins with liner. Place a regular size Oreo cookie in the bottom of each one.
• 3. Take 12 Oreos and chop coarsely. Add to the cake mix.
• 4. Fill the cupcake tins. They will seem overfilled because of the Oreos. They are typically filled all the way to the top of the liner; it bakes a very full cupcakes.
• 5. Bake for 20 min (or according to box directions).
• 6. Allow cupcakes to cool and prepare the frosting.
• 7. Cream together butter and cream cheese.
• 8. Add vanilla.
• 9. Add powdered sugar, slowly, blending as you go.
• 10. Mix until creamy.
• 11. Chop remaining regular-sized Oreos very fine (using the food processor is best).
• 12. Mix finely chopped cookies into the frosting.
• 13. After cupcakes are cool, put frosting on. Either spread or pipe it on.
• 14. Add a mini Oreo on top for decoration.

OREO COOKIES AND CREAM CUPCAKES

Steps:

• Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
• Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
• Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
• Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
• For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
• **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.

OREO-SHAMROCK CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
• Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

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.

MINT OREO™ COOKIES AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 27 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Coarsely chop cookies. Reserve 1 cup chopped cookies for garnish. Gently stir remaining chopped cookies into batter. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until frosting is smooth and spreadable. Frost cupcakes. Sprinkle with reserved crushed cookies.

OREO OWL CUPCAKES RECIPE - (4.4/5)

Steps:

• The photo is pretty much self explanatory for assembling cupcakes but basic directions are below. Bake and cool cupcakes. They need to be flat on top so trim off any excess straight across with a sharp paring knife before frosting. Frost cupcakes with chocolate frosting. In the meantime, while cupcakes are cooling, prepare the Oreos by separating them in the middle to expose the filling on one half, leaving the other half clean. (A slight twist should work.) You will need 2 frosted halves and 1 clean half (cut in half), plus 2 brown candies and 1 orange (or yellow) candy for each cupcake. I recommend preparing all the cookies and attaching the brown candy "eyes" to the frosted halves (just press slightly into the filling) BEFORE you start assembling the cupcakes. Assemble the cupcakes. (Refer to photo for placement.) As I finished each cupcake I placed it in the refrigerator to set the frosting while I worked on the others. HOOT, HOOT!!

DEATH BY OREO CUPCAKES

Steps:

• Preheat oven to 350. Mix cake mix according to directions with the eggs, milk (instead of water) and oil. Set bowl of batter aside.
• Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each one.
• Take 1/2 of remaining cookies and chop coarsely and add to cake batter. Fill the cupcake tins. Bake for 15 min (or according to box directions for cupcakes). While cupcakes are baking make the frosting.
• Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
• Chop remaining regular-sized Oreos very fine. Stir into frosting.
• After cupcakes are cool, frost them and decorate with a few mini oreos on top.

OREO PEANUT BUTTER BROWNIE CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.
• 2. In a medium mixing bowl, combine brownie with 1/4 cup water, 1/4 cup vegetable oil, and egg until just blended.
• 3. Put one Oreo into each cupcake liner.
• 4. Top each cookie with 1 teaspoon peanut butter, Nutella or individual soft caramels.
• 5. Carefully add brownie batter to the top of the liner.
• 6. Bake for 20-25 minutes, checking for doneness after 15 minutes. The sides will be firm to the touch when done. However, the top will remain soft due to the peanut butter filling.
• 7. Cool 3-4 minutes in the pan, transfer to a serving plate, allow to cool completely. Store in airtight container.

DEATH BY OREO CUPCAKES RECIPE - (4.7/5)

Steps:

• 1.Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.) 2.Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one 3.Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting. 4.Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. 5.Chop remaining regular-sized Oreos very fine. Add to frosting. 6.After cupcakes are cool put frosting on and decorate with a few mini oreos on top

MINI OREO SURPRISE CUPCAKES

Steps:

• 1. heat oven to 350*
• 2. prepared cake batter as directed on package, Mix cream cheese, egg and sugar until well blended
• 3. spoon half the cake batter into 24 paper lined muffin cups. top each one wit about 1 1/2 tsp . cream cheese mixture and 1 cookie; cover with the remaining cake batter
• 4. Bake 19 to 22 min, or until toothpick inserted in center come out clean, cool 5 min; remove from pans to wire racks, cool completely.
• 5. frost with cool whipped or frosting , then add another mini cookie on top or the side

OREO CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat your oven to 350°F. Grease a 12 capacity muffin tin or use cupcake papers. In a large bowl, beat together the butter, oil and sugars. Add the egg and vanilla and beat for about a minute. In a medium bowl, combine flour, baking soda, cocoa powder and salt. Slowly add a third of the flour mix, alternating with the buttermilk, ending with the flour mixture. Mix until just combined ensuring you do not over mix. Crush the oreos to the size you would like and gently fold into the mixture. Spoon the mixture into prepared muffin tin. Bake for 18 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool. To make the frosting, beat the butter, cream cheese and vanilla until fluffy and smooth. Incorporate the powdered sugar and 2 tablespoons of milk, beating until well incorporated. Depending on your desired consistency you may wish to add more sugar or milk.Stir in the crushed Oreos. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.