Oreo Cupcakes

Introduction

Imagine biting into a moist, tender cupcake to find a whole Oreo cookie at the bottom, with more cookie chunks baked right into the batter. These Oreo Cupcakes are a delightful treat that perfectly captures the iconic cookies-and-cream flavor. You’ll love the contrast of the soft cake with the crunchy cookie base and the rich, Oreo-flecked buttercream on top.

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 one whole Oreo cookie at the bottom of each liner.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and the pinch of salt. Set aside.
3. In a large bowl, beat the 1/3 cup of unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until fully combined.
5. Gently fold the 8 crushed Oreos into the batter.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the cake (not the Oreo at the bottom) comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. To make the frosting, beat the 1/2 cup of unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and fluffy.
10. Fold the 3-4 finely crushed Oreos (pulsed in a food processor) into the frosting.
11. Frost the completely cooled cupcakes using a piping bag or a knife. For an extra touch, you can garnish with a small piece of an Oreo cookie.

Variations

• Cookie Swirl: Create a marbled effect by barely swirling a tablespoon of the frosting into the cupcake batter in each liner before baking.
• Stuffed Center: Use a piping tip or a small knife to core the center of each cooled cupcake and fill it with a dollop of the Oreo frosting before adding the final swirl on top.
• Mini Treats: Use mini Oreos at the bottom of mini muffin tins and adjust the bake time to 12-15 minutes for bite-sized delights.
• Frosting Style: For a rustic look, use a spoon or an offset spatula to create a swooped, unfrosted look that shows off the cookie pieces.

Tips for Success

• Ensure your butter, egg, and milk are at room temperature for a smoother, more evenly combined batter.
• When crushing the Oreos for the batter, leave some small chunks for texture; for the frosting, process them into fine crumbs for a smoother piping experience.
• Let the cupcakes cool completely before frosting, otherwise the buttercream will melt and slide off.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving. These cupcakes are best enjoyed fresh and are not recommended for reheating.

FAQ

1. Can I use salted butter?

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

2. Why did my cupcakes sink in the middle?

This is often caused by overmixing the batter, opening the oven door too early during baking, or underbaking. Ensure you mix just until combined and test for doneness at the earliest bake time.

3. Can I make the frosting ahead of time?

Absolutely. The frosting can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature, then re-whip briefly before using.

4. My frosting is too thick/too thin. How can I fix it?

If it’s too thick, add milk or cream a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time until it reaches your desired consistency.

5. Do I need a food processor for the frosting Oreos?

No, you can place the cookies in a sealed plastic bag and crush them finely with a rolling pin. The goal is a fine crumb that won’t clog your piping tip.

6. Can I use this recipe to make a cake?

This recipe is formulated for cupcakes. For a layer cake, you would need to double or triple the recipe and adjust baking times significantly.