Hello friends, let’s make delicious Oreo Cupcakes today! They are baked with an Oreo cookie at the bottom, the chocolate cupcakes are moist and intense, topped with a Cookies and Cream frosting made with white chocolate, and cream cheese, which is tangy and goes so well with the whole Oreo theme.
I am updating this post from 2018 almost 2 years later on the dot. I am bringing some new pictures to freshen it all up!
The Oreo Cupcakes I made back then were topped with my stellar Homemade Oreos, but the ones I am bringing today were topped with the store-bought kind. And you can go with whatever you prefer.
Making the homemade Oreos sure makes this a fun weekend project!
Also, this time around, the other modification I’ve included, is to place an Oreo cookie at the bottom of the cupcake tin before pouring the batter on top before baking.
This way, your Oreo Cupcakes will have an Oreo cookie at the bottom when you bake them! Which makes them so much more fun and interesting!
Check out what they will look like once the Oreo Cupcakes are baked!
My son prefers them without the Oreo on the bottom, so I baked half of the cupcakes without the Oreos.
And of course, I couldn’t not talk about that creamy frosting on top of the cupcakes! The Cookies and Cream frosting is made of cream cheese, butter, white chocolate, powdered sugar, vanilla, and Oreo crumbs.
And while I am on the subject, let me just say how important it is to use real white chocolate when making this recipe. Please don’t use the store-bought white chocolate chips, as most of them are not made of real white chocolate.
For it to be real white chocolate, it must contain at least 20% cocoa butter. I do use white chocolate chips, but they are from Callebaut, and contain 28% cocoa in them. Please do research before purchasing white chocolate to see what brands are actual real white chocolate.
The imitation candy will not melt properly, will seize and separate when you are trying to make the frosting.
And as you are making this Cookies and Cream Frosting, start by adding only 4 of the 5 cups of powdered sugar indicated in the recipe. And only add the final cup as needed.
As a rule of thumb, with most buttercream/cream cheese frostings, if the mixture is too runny, add more powdered sugar, and if the mixture is too thick, add more liquid to thin it out.
After piping the frosting on the Oreo Cupcakes, voila, just top it with an Oreo cookie, and you’re done! And like I’ve mentioned before, you can make your own Oreo Cookie by following this recipe.
And if you love these Oreo Cupcakes, you might also love some of these recipes:
- Apple Crisp Cupcakes
- Chocolate Strawberry Cupcakes
- Alfajor Cupcakes
- Cinnamon Roll Cupcakes
- Hot Chocolate Cupcakes
- Mocha Cupcakes
- Lindt Truffle Cupcakes
These Oreo Cupcakes will absolutely delight you! They are moist, rich, and the tanginess of the Cookies and Cream Frosting compliments the intensity of the chocolate fluffy cupcakes, with the delicious added crunch on top and on the bottom, in the form of Oreo cookies!
If you make these Oreo Cupcakes, or any of my other recipes, please tag me on instagram, and leave a review below! That means a lot to me!
Thank you so much for reading my blog! I hope you have a lovely day!
Oreo Cupcakes – Cookies and Cream Cupcakes
- 1 1/2 cup all-purpose flour (6.75 oz, 191 grams)
- 1/4 cup unsweetened cocoa powder (0.71 oz, 20 grams)
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brewed coffee* (240 ml)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil (120 ml)
- 1 cup granulated sugar (7 oz, 200 grams)
- 14 Oreo cookies
Cookies and Cream frosting
- 6 oz white chocolate* chopped (170 grams, 1 cup)
- 8 oz cream cheese softened (226 grams, 1 cup)
- 4 oz butter unsalted and softened (113 grams, 1/2 cup)
- 5 cups confectioners sugar sifted (625 grams, 22 oz)
- 2 teaspoons vanilla
- 1/4 cup Oreo cookie crumbs
- Pre-heat the oven to 350ºF. Line a cupcake pan with cupcake liners or grease it with butter and flour.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- In another bowl, mix coffee, vinegar, vanilla and oil. Add the sugar and whisk to combine.
- Add the dry ingredients to the bowl. Whisk the batter briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
- Place one Oreo cookie on the bottom of each cupcake tin.
- Pour the batter over the Oreo cookies, distributing it evenly between the cupcake tins, and make sure to fill up to about 2/3 of the way. Bake for 15-20 minutes. Until a toothpick comes out clean, or when you can gently touch the top of a cupcake and it springs right back.
- Remove from the oven and let it cool.
Cookies and Cream frosting
- Pour the white chocolate into a microwave safe bowl. Microwave the white chocolate in 30 second intervals, whisking in between. Stir until it’s completely melted. Set aside to cool.
- In the bowl of a mixer, start creaming the cream cheese and butter together, by beating for a couple of minutes on medium speed.
- Once the cream cheese and butter are fluffy, add the melted white chocolate and keep creaming on medium speed until incorporated.
- Add 4 cups of confectioners sugar and mix on low speed until incorporated. Raise speed to medium, add vanilla, cookie crumbs, and mix until incorporated.
- If the buttercream seems runny and not stiff enough, keep adding more powdered sugar as needed.
- And if the buttercream is too stiff, add a couple of teaspoons of water, or milk, to help thin it out.
- Put the frosting in a piping bag fitted with tip of choice to pipe on your cupcakes.
- Pipe the frosting over cupcakes and top with an Oreo cookie.
- You can make homemade or use store-bought.
- Cupcakes will keep for a few days in the fridge. Though it will all probably be gone before that!