Oreo cupcakes
I saw these Oreo cupcakes a few weeks ago on Bakergirl and knew I wanted to try making them soon. I love the cookies and cream frosting. It reminds me of cookies and cream ice cream.
It took me a while to get to trying these out. I always dread frosting cupcakes. I’m really pleased with how these turned out though.
Bakergirl’s cupcakes uses a chocolate cupcake base, with an Oreo cookie baked inside and then an Oreo whipped cream frosting. I’ve done a lot of stuffed Oreo cookie recipes so I didn’t want to do that again. Instead, I thought it’d be fun to add some Oreo whipped cream frosting into the middle of these cupcakes, giving them an extra kick of cookies and cream and keeping the cupcakes very moist.
These cupcakes didn’t actually take that long to make, but they came out beautifully and taste delicious. Next time I’ll make these to take to a party.
The cupcake base is actually using Cook’s Illustrated Ultimate chocolate cupcakes, a recipe I’ve really wanted to try. This one only uses the cupcake base and not the ganache in the middle. I really liked the chocolate flavor of these cupcakes, so I’m definitely going to try the ultimate chocolate cupcake recipe soon.
If you like this recipe, you might like my cookies and cream cupcakes and cookies and cream cake, too.
Oreo Cupcakes
Ingredients
- 3 oz bittersweet chocolate, finely chopped
- 1/3 cup Dutch-processed cocoa
- 3/4 cup hot, strong-brewed coffee
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 6 tbsp vegetable oil
- 2 large eggs
- 2 tsp white vinegar
- 1 tsp vanilla extract
Frosting
- 2 1/2 cups heavy cream
- 3 1/2 tbsp sugar
- 6 Oreo cookies, finely crushed
- 15 Oreos for the top of each cupcake
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
- Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
- Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans before frosting.
- For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sugar. Beat on medium-high speed until the whipped cream holds stiff peaks. Crush 6 oreo cookies in a food processor. Gently fold in the cookie crumbs with a spatula.
- Using the decorating piping tip, take the round end and press into the middle of the cupcake to scoop out part of the middle section of each cupcake. Pipe some frosting to fill the middle of each cupcake and then frosting the top of the cupcakes. Garnish with Oreo cookies.
Notes
Cant wait to make these but one question? Could you use normal flour instead of bread flour?
The bread flour does make a difference so if you use regular flour it won’t be the same.
The Whipped Topping Was So Delish! It Was A Hit Last Night. I’m So Glad I Stumbled Across Your Page. The Only Difference I Did Was Use More Than 6 Crushed Cookies Because It Didn’t Seem Like Enough. Either Way, With Less Or More In The Whipped Cream, You Get The Same Results…DELISCIOUS Cookies N’ Cream TOPPING! A Couple Of People Said It Almost Tasted Like The Actual Ice Cream. Thanks Again!
I’m so glad you like them! They were a big hit when I made them too. It’s been too long. I need to make them again.
I will be making these for a coworker soon! I’m so excited! One question though, I work early and I’ll be baking the cupcakes the night before and frosting them the next day… could I make the frosting the night before and just refrigerate it and frost in the morning? Would the frosting stay at it’s consistency in the fridge? I just want to save time… if I have to wake up early to make it fresh I guess I will LOL
I would recommend making the frosting in the mornin. When the frosting is refrigerated it seems to lose a little of its sheen and volume.
Hi! These look delicious! But I was wondering, how in advance can I cream the cupcakes? I’m having a tea party this Saturday, but I won’t have time at all Friday, so I’m baking the cupcakes on Thursday afternoon. If I put cream on the cakes on Thursday, will it make my cakes soggy or something else unpleasant?
Perhaps you can bake the cakes on thursday and put the cream on Saturday before your tea party. I wouldn’t put the cream on more than one day in advance because cream can go bad unrefrigerated and it also loses its shape and luster.
Forget that – I’m assuming the 15 OREOS each go to a cupcake 🙂
Yup!
Hi There! These look amazing! I’m going to give them a whirl this weekend 🙂
I might be missing it somewhere in here, but could you tell me how many cupcakes this recipe makes?
Thanks again!
Your cupcakes turned out so pretty! I prefer whipped cream frosting, and adding crushed oreos is a great idea. I used to make a cookies & cream cake with white cake mix and crushed oreos; this with the whipped cream oreos would be fun. Hmm cookies n cream cake sounds yummy.
I was so happy to see that the oreo frosting from the original recipe used whipped cream! I like the taste better and it’s easier to make.
That icing looks fantastic!
I love that it is whipped cream based so not too sweet, but quite pretty to look at.
They turned out beautifully! I love the idea of putting the frosting inside the cupcake.
Thanks! And thanks for sharing your beautiful cupcakes. I think because the frosting is whipped cream based, it’s light enough and not too sweet to overwhelm the cupcake by adding more frosting in the middle.
Those cupcakes are really cute!
Thanks. Normally I dread frosting these, but I was pretty happy with these.
Love the whipped cream idea in the middle of the cupcake, an extra little surprise!
I like it too. It keeps the cake very moist and adds more oreo flavor to the actual cupcake.