Have a sweet tooth? Love Oreos and chocolate? Then these Oreo Cupcakes with Cookies and Cream Frosting will not disappoint. While these cupcakes are great for sharing, this chocolatey goodness might be something worth keeping for yourself!
Have you tried these Amazing Oreo Cupcakes?
Have you tried these Amazing Oreo Cupcakes?
Have you ever heard the saying, “I want to have a good body, but not as much as I want dessert?” Haha. Can anyone else relate to that? I hate that I struggle with my weight so much, but it’s only because I love food — and dessert! I have such an awful sweet tooth.
So, as you can imagine, these Oreo Cupcakes make the struggle REAL! Chocolate goodness with a creamy frosting — one cupcake just won’t be enough. Another reason you’ll want to try these is seen on the inside…
Tag, you’re it! Go forth and make delicious cupcakes. Enjoy
Oreo Cupcakes with Cookies and Cream Frosting
Ingredients
Cupcake Ingredients
- 3 oz. bittersweet chocolate finely chopped
- 1/3 cup unsweetened cocoa powder
- 3/4 cup hot water
- 3/4 cup bread flour can use all-purpose but cupcakes will be more dense
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 tbsp vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp white vinegar
- 2 Oreo cookies per cupcake 36
Frosting Ingredients
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 tsp vanilla extract
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup crushed Oreos
Instructions
- Pre-heat oven to 350 degrees
- In a large bowl, combined chopped bittersweet chocolate, cocoa powder and 3/4 cup hot water. Whisk until smooth and all chocolate is melted. Place in the fridge to chill for about 30 minutes
- In another large bowl, combine flour, sugar, salt and baking soda
- When the chocolate mixture is cooled, whisk in 6 tbsp vegetable oil, 2 eggs, 2 tsp vinegar and 2 tsp vanilla extract
- Combine the dry ingredients with the wet and whisk until all of the ingredients are incorporated together
- Line cupcake pans with paper liners and place 1 oreo in the bottom of each liner
- Pour batter over each cookie and fill each liner 3/4 full. You should get about 18 cupcakes
- Bake for 15 minutes or until toothpick comes out clean
- Cool on a wire rack
- While the cupcakes are baking, prepare the frosting. In a small sauce pan combine 5 tbsp all-purpose flour and 1 cup milk. Whisk constantly over medium-low heat until it becomes REALLY thick. Place in refrigerator or freezer until it is cooled completely
- When the milk mixture has cooled, cream together butter, sugar and vanilla until creamy. Add in the milk mixture and mix on low for about 30 seconds. Then mix on high for about 3 minutes or until it becomes whipped cream like. Add in crushed Oreos and mix for about 30 seconds
- Pipe frosting onto each cupcake and top with an additional cookie for garnish
It’s been said that you can’t be sad when holding a cupcake — so, what are you waiting for?
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Heidi says
These look like a winner! And double the Oreos in the cupcake-Yum!
Kelly Rowe says
Thanks Heidi! Hope you’ll give them a try. I think you’ll love them. 🙂 Enjoy the rest of your evening. xo.
Rachael says
We are an Oreo family! And I’m making these today! I’ve never piped frosting onto cupcakes. Any tips? And what tip did you use in your cupcakes?
Joanne says
I tried this recipe and taste awesome especially the cream frosting. May I know can I use this frosting recipe but without the Oreo and change it into other flavour? Thanks for sharing.