Chocolate Oreo Cupcakes with Cookies and Cream Frosting

I don’t think I’ve posted a cupcake on this blog yet – HOW CAN THAT BE?!?  Cupcakes are my FAVORITE thing in the world to make (and eat!).  Making and decorating cupcakes is my favorite hobby.  I just can’t get enough!

I promised Lauren (my twin sis) that I would make her some Chocolate Oreo Cupcakes for her (our) birthday (yesterday!).  The thing is… pregnancy brain struck and I LITERALLY forgot to make them!  I had all the ingredients bought and ready to go, and I just completely blanked out and didn’t realize what day it was until I woke up yesterday and realized that the promised-cupcakes were still in ingredient-form!  OOPS!  So, I made them today to bring to her tomorrow. 🙂

These Chocolate Oreo cupcakes have a surprise Oreo baked on the bottom.  The chocolate cupcake recipe is adapted from one of my FAVORITE chocolate cupcake recipes from Sally’s Baking Addiction.  The frosting has a butter and cream cheese base, plus lots of crushed Oreos mixed in.  I hope she doesn’t mind getting a box of 11 – a baker’s dozen from me is 11, not 13 😉 (hey, the baker needs one, too!)

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Chocolate Oreo Cupcakes

Active Prep: 15 minutes
Bake time: 18-20 minutes
TOTAL:  ~35 minutes

YIELDS: 12 cupcakes

Ingredients:

  • ¾ c all-purpose flour
  • ½ c Hershey’ Special Dark unsweetened cocoa powder
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ c light brown sugar, packed
  • ½ c white sugar
  • 2 large eggs
  • 1/3 c vegetable oil
  • 2 tsp pure vanilla extract
  • ½ c buttermilk
  • 12 Oreo sandwich cookies

Directions:

  1. Preheat oven to 350 °F. Prepare a cupcake tin with paper liners and set aside.
  2. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat eggs. Add brown sugar, white sugar, oil, and vegetable oil and mix on medium high with an electric beater until well-combined.
  4. Add half of flour mixture, followed by half of buttermilk, slowly folding in after each addition. Repeat with remaining flour and buttermilk.
  5. Place one Oreo cookie in the bottom of each cupcake liner. Add ¼ cup of batter to each liner.  Bake cupcakes for 18-20 minutes, until toothpick in the center of the cupcake comes out clean.  Frost with Cookies and Cream Frosting and decorate as desired!

 

Cookies and Cream Frosting

Prep: 15 minutes

YIELDS: Frosts ~12-18 cupcakes

Ingredients:

  • ½ cup (1 stick) unsalted butter, softened
  • 16 oz cream cheese (2 blocks), room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 4 c confectioners’ sugar
  • 6-8 Oreo cookies finely crushed (~1 cup)
  • 12 mini Oreo cookies, for decoration (optional)

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, vanilla, and salt on medium-high speed until smooth. Scrape down sides of bowl as necessary.
  2. With mixer on lowest setting, slowly add confectioners sugar. Once incorporated, increase speed to medium-high to blend well, about 1 minutes.  Reduce speed to low and add ¾ c of the Oreo crumbs.  Mix until combined.
  3. Frost cupcakes as desired. Garnish with mini Oreo cookies and remaining Oreo cookie crumbs.  Enjoy!