Description
Indulge in the rich and delightful flavor of Oreo Cupcakes, also known as Cookies and Cream Cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- ¾ cup whole milk (room temperature)
- 1 ½ teaspoons vanilla extract
- 10 OREO cookies (coarsely chopped)
- 1 ½ cups unsalted butter (room temperature)
- 6 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 6 Oreo cookies (crushed)
- 12 mini Oreo cookies (for garnish, optional)
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
- Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt in a medium mixing bowl. Set aside.
- In a separate large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and vegetable oil and mix until combined.
- Add the eggs, one at a time, beating well after each addition.
- Add half of the flour mixture to the wet ingredients, followed by the whole milk and vanilla extract. Stir in the remaining flour mixture just until combined.
- Gently fold in the coarsely chopped Oreos.
- Use an ice cream scoop or large spoon to fill the liners about ⅔ full. Bake cupcakes for 18 to 20 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely before frosting.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, approximately one cup at a time, until fully incorporated and the mixture is creamy.
- Mix in the heavy cream and vanilla extract and beat on medium-high speed for an additional 2 minutes until light and fluffy.
- Stir in the crushed Oreos until evenly combined.
- Transfer to a piping bag fitted with a piping tip (or ziploc bag) and pipe frosting onto cooled cupcakes.
- Top with a mini Oreo (if desired) and serve and enjoy!
Notes
- Make sure all your ingredients are at room temperature for best results.
- Do not overmix the batter to ensure the cupcakes are fluffy.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg