Oreo Cupcakes

Introduction

Imagine biting into a soft, moist cupcake and hitting a hidden treasure: a whole Oreo cookie at the bottom, followed by fluffy cake studded with cookie pieces, all topped with creamy Oreo frosting. This recipe brings all the nostalgic, chocolaty crunch of your favorite cookie into a perfect handheld dessert.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/3 cup unsalted butter
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup milk
• a pinch of salt
• 1 tsp vanilla extract
• 8 Oreos (crushed)
• 12 Oreos (whole, for the bottom of the cupcake liners)
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 3 Oreos (3-4 Oreos, crushed – pulsed in a food processor)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Place 1 whole Oreo at the bottom of each liner.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Set aside.
3. In a large bowl, cream 1/3 cup unsalted butter and 1/2 cup granulated sugar together until light and fluffy. Beat in 1 egg and 1 tsp vanilla extract until fully combined.
4. Fold in the 8 crushed Oreos until evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared cupcake liners, covering each whole Oreo. Fill each liner about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the cake portion (not the Oreo base) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While cupcakes cool, make the frosting: Beat 1/2 cup unsalted butter until smooth and creamy. Gradually add 1 cup powdered sugar, beating until light and fluffy. Fold in the finely crushed/pulsed 3-4 Oreos.
8. Once cupcakes are completely cool, frost them using a piping bag or a knife. Optionally, garnish with additional Oreo crumbs or a small piece of Oreo.

Variations

• Cookies and Cream Filling: Before frosting, use a cupcake corer or spoon to remove a small bit of cake from the center. Fill the hole with the Oreo frosting for a surprise filling.
• Whipped Cream Frosting: Substitute the buttercream with stiffly whipped heavy cream, sweetened with a little powdered sugar and folded with Oreo crumbs for a lighter topping.
• Ice Cream Sundae Style: Serve a cooled, unfrosted cupcake slightly warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
• Mini Cupcakes: Use mini muffin tins and mini Oreos, adjusting the bake time to about 10-12 minutes for bite-sized treats.

Tips for Success

• Ensure your butter, egg, and milk are at room temperature for a smoother, more evenly combined batter.
• Crush the Oreos for the batter into small chunks, not fine dust, to maintain a satisfying texture.
• To easily crush Oreos for the frosting into a fine powder, pulse them in a food processor or place them in a sealed bag and crush with a rolling pin.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. Reheating is not recommended.

FAQ

Can I use salted butter?

Yes, but omit the pinch of salt from the cupcake batter to avoid over-salting.

Can I make these cupcakes ahead of time?

Absolutely. Bake the cupcakes up to a day in advance, store them unfrosted at room temperature, and frost them the day you plan to serve.

My whole Oreo sank/rose during baking. What happened?

This is normal and doesn’t affect the taste. The Oreo is heavy, and the batter is light, so some movement can occur. The cookie will still be a delicious layer in the cupcake.

Can I use Oreo baking crumbs instead of whole cookies?

For the crushed Oreos in the batter, yes. For the whole Oreos at the bottom, you need the actual cookies to provide the structured base layer.

Why is my frosting runny?

Your butter may have been too soft or warm. Ensure you are using butter that is cool to the touch but still soft enough to beat. You can also try chilling the frosting mixture briefly before piping.

Can I double this recipe?

Yes, simply double all ingredients. You may need to bake in batches to ensure even cooking.