I’ve always loved Oreos. From the cookies in their simplest form – twisting them apart to try to get all the cream on one side – to cookies & cream ice cream, Oreo brownies, milkshakes, etc. You name it! So one of my favorite challenges as a newfound cupcake baker is to create the perfect Oreo cupcake.
This is my second attempt, and I think I’m certainly getting there. My original attempt was good, but not great. These definitely verge on greatness… stealing some of the secrets from my chocolate cupcake recipe and perfect vanilla buttercream but adding the deliciousness of pure and simple Oreo cookies to elevate those recipes to perfection.
And the way these cupcakes made my house smell, I’m shocked I even got any photos before they were gone! (The remaining cookies in the package lasted about equally as long!)
Cookies and Cream Cupcakes
Recipe adapted from Bakerella
- 1 1/2 cups all purpose flour
- 1/2 cup natural unsweetened cocoa
- 1 1/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 3/4 cup milk
- 3/4 cup brewed coffee (hot)
- 24 Oreos, broken into pieces (plus more for garnish, if desired)
Oreo Buttercream Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- 3 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 6-12 Oreos, crushed
Preheat oven to 350 degrees. Line a muffin pan with 18 paper liners. Break apart at least 12 cookies and place the broken pieces into each cup. (Note: Alternatively you can place a whole cookie at the bottom, but breaking them up has 2 benefits in my opinion… 1) it adds more texture to the cupcakes, and 2) I’ve found that the cookie tends to get stuck to the paper baking cups.)
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a whisk. Add eggs, oil, vanilla and milk to the bowl of a stand mixer. Mix on low speed just until combined. Add dry ingredients in 3 batches, alternating with the hot coffee. Mix on medium high speed until thoroughly combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. Bake for 16 to 18 minutes. Makes about 18 cupcakes.
To make the frosting, add butter to the bowl of an electric stand mixer. Using the whisk attachment, whip butter on medium-high speed until nearly white and very fluffy (about 5 minutes), scraping down sides of bowl occasionally. Add confectioners’ sugar in 2 batches, mixing on medium-low speed just until incorporated after each addition. Scrape down bowl and add heavy cream and vanilla. Mix on low speed just until blended. Add cookie crumbs, 1-2 tablespoons at a time, mixing after each addition, until desired taste/crumb-to-buttercream ratio is achieved. Increase mixer speed to high and whip until very light and fluffy, about 5-6 minutes.