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These Oreo Cupcakes with cookies and cream frosting will be your new favorite cupcake! They are so rich and moist, they are great for birthdays, bake sales, or any gathering you have!
I have been baking like a mad woman lately! I have been making cupcakes like crazy!
These Funfetti Cupcakes and my Vanilla Cupcakes are so good, I just had to make these Oreo Cupcakes too!
How to make Oreo Cupcakes:
Cupcakes overall are pretty easy to make. I love making them, and they are so fun! There are 2 keys to an amazing cupcake.
Those keys are a soft and moist cake and an amazing frosting.
Ingredient Notes:
- All-Purpose Flour
- Baking Powder
- Salt
- Eggs
- Sugar
- Unsalted Butter (melted)
- Vanilla Extract
- Milk
- Crushed Oreo Cookies
Cupcake Directions:
Step One: Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
Step Two: Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
Step Three: Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined.
Step Four: Lastly, fold in crushed Oreo cookies into the batter.
Step Five: Spoon cupcake batter into your prepared muffin tin about ¾ the way full.
Step Six: Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.
Frosting Directions:
Step One: With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again.
Step Two: Crush Oreos finely in a food processor then fold into batter.
- Pro Tip: Crushing by hand could leave larger pieces that will not come out in a piping bag, so use a food processor.
Step Three: Add to a piping bag and top on cooled cupcakes.
Optional: I topped mine with mini Oreos for garnish.
Decorating cupcakes like a pro!
Frosting a cupcake or cake is so fun! I am a firm believer though that taste in some food, like a cupcake, starts at seeing it!
Yes, looking at a beautifully frosted and decorated cupcake really makes you want it more than you originally thought. Here are some tips for frosting your cupcake!
Use a piping bag with a decorative tip: I love using Wilton Cupcake Tips. Piping bags can be difficult to use, but they really do create an amazing end result once you get the hang of it. If using a decorative tip you want to start perpendicular to the cupcake about a ½ inch above the cupcake.
Use two hands on the piping bag and leave the cupcake on a flat surface. Start on the outside edge of the cupcake, and try your best to frost in one motion.
Squeeze your frosting while slowly rotating the bag in a circular motion, moving towards the center of the cupcake.
As you reach the center pull up, stop squeezing, and make a little “twist” with your wrist to cut the frosting off. Practice does make perfect in this, and it has taken me a lot of trials to get very pretty looking frosting.
Use a frosting knife and rotating cake stand: If you do not have piping bags and frosting tips it is ok!
Wilton also makes a really helpful frosting knife and you could also get this rotating cake stand. I used a frosting knife for the longest time.
Hold a cupcake in your hand, and get a nice dollop of frosting on the knife. Place it right in the middle of the cupcake, and then make 2 rotations.
Both going in half circles to spread the frosting on the cupcake. I know a rotating cake stand may seem large, but it also works well in moving your cupcake if you do not want to hold it in your hand!
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Oreo Cupcake
Ingredients
Cupcake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs, room temperature
- ⅔ cup sugar
- ¾ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 3/4 cups crushed Oreo cookies
Frosting:
- 2 cups confectioners sugar
- 1 cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
- 1 1/2 cups finely crushed Oreo cookies
Instructions
Cupcake:
- Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
- Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
- Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
- Last fold in crushed Oreo cookies into the batter.
- Spoon cupcake batter into your prepared muffin tin about ¾ the way full. Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.
Frosting:
- With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again.
- Crush Oreos finely in a food processor then fold into batter. (tip: Crushing by hand could leave larger pieces that will come out in a piping bag.)
- Add to a piping bag and top on cooled cupcakes.
- Optional: I topped mine with mini Oreos for garnish.
Notes
- Pro Frosting Tip: Crushing by hand could leave larger pieces that will not come out in a piping bag, so use a food processor.
Nutrition
