Oreo Cupcakes
These Oreo cupcakes combine crushed cookies in the batter and frosting for a cookies and cream treat. They bake up light, fluffy and full of flavor.
Servings: 24 cupcakes
Equipment
- Muffin Pan 1 x 24-Cup or 2 x 12-Cup
- Stand Mixer or Electric Mixer
- Pastry Bag or Offset Spatula for Frosting
Ingredients
For the Cupcakes
- ⅔ Cup butter at room temperature
- 1 ¾ Cups granulated sugar
- 2 eggs large, at room temperature
- 1 ½ Teaspoons vanilla extract
- 2 ½ Cups all-purpose flour
- 2 ½ Teaspoons baking powder
- ½ Teaspoon kosher salt
- 1 ¼ Cups milk 2% or whole
- 20 Oreo cookies regular size, coarsely crushed, about 2 Cups
For the Frosting
- 1 Cup butter at room temperature
- 3 Cups powdered sugar
- 2 Tablespoons milk 2% or whole
- 1 Teaspoon vanilla extract
- 1 ½ Cups Oreo cookies finely crushed, about 15 regular-sized Oreos
Optional Toppings
- Oreo Thins whole
- Oreo cookies crushed
Instructions
Prepare the Cupcakes
- Preheat the oven to 350°F and line a 24-cup muffin tin with paper liners.
- In a large bowl, beat the butter and sugar until the mixture becomes light and fluffy, 5 to 7 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk the flour, baking powder and salt in a separate bowl.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk, and continue beating until the batter is smooth.
- Gently fold in the crushed Oreo pieces until evenly distributed.
- Spoon the batter into the prepared liners, filling each about ¾ full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting
- In a large bowl, combine the butter, powdered sugar, milk and vanilla extract.
- Beat until the mixture is light, creamy and smooth.
- Stir in the finely crushed Oreo crumbs until fully incorporated.
- If you want to sprinkle cookie crumbs on top, pulse a few extra Oreos in a food processor until finely ground and set them aside.
Frost the Cupcakes
- Spread or pipe the frosting over the cooled cupcakes.
- For a finishing touch, sprinkle with the reserved cookie crumbs and top with whole Oreo Thins.
Notes
Room temperature ingredients: Ensures smooth batter and even baking.
Don’t overmix: Overmixing makes cupcakes dense rather than fluffy.
Perfect crush: For the cupcake batter, leave cookie chunks slightly larger for texture. For the frosting, use finely crushed crumbs so the piping nozzle doesn’t clog.
Check early: Start testing for doneness before the baking time ends.
Cool completely: Frosting melts on warm cupcakes, so let them cool first.
No piping bag? You can snip the corner off a Ziploc bag or simply spread the frosting over the Oreo cookie cupcakes with an offset spatula instead of using a piping bag with piping tip.
Frosting consistency: You can thin overly thick frosting by adding a teaspoon of milk at a time until you achieve the right consistency. If it's too thin, mix in more powdered sugar.
Piping the frosting? Make a batch and a half of frosting if you're piping it on instead of spreading it on.
Don’t overmix: Overmixing makes cupcakes dense rather than fluffy.
Perfect crush: For the cupcake batter, leave cookie chunks slightly larger for texture. For the frosting, use finely crushed crumbs so the piping nozzle doesn’t clog.
Check early: Start testing for doneness before the baking time ends.
Cool completely: Frosting melts on warm cupcakes, so let them cool first.
No piping bag? You can snip the corner off a Ziploc bag or simply spread the frosting over the Oreo cookie cupcakes with an offset spatula instead of using a piping bag with piping tip.
Frosting consistency: You can thin overly thick frosting by adding a teaspoon of milk at a time until you achieve the right consistency. If it's too thin, mix in more powdered sugar.
Piping the frosting? Make a batch and a half of frosting if you're piping it on instead of spreading it on.
Nutrition
Calories: 280kcal | Carbohydrates: 55g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 199mg | Potassium: 111mg | Fiber: 1g | Sugar: 39g | Vitamin A: 70IU | Calcium: 69mg | Iron: 3mg
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