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Americanindulgent

Oreo Cupcakes

Moist Oreo cupcakes piled high with an amazing cookies and cream frosting with tons of crushed Oreos.

Oreo Cupcakes
Prep time
20 min
Cook time
18 min
Yield
12 servings
Difficulty
MEDIUM

Ingredients

Quantities are shown as originally provided.

  • 2 cups all-purpose flour (240g)
  • 1 cup sugar (200g)
  • 1/4 teaspoon baking soda (1g,)
  • 1 1/2 teaspoons baking powder (5g)
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (170g, room temperature)
  • 3 egg whites
  • 1 teaspoon vanilla extract (5mL)
  • 1/2 cup sour cream (120g)
  • 1/2 cup whole milk (118mL)
  • 1 cup chopped oreos
  • 1 1/2 cup unsalted butter (342g, room temperature)
  • 4 cups confectioners' sugar (440g)
  • 1/4 cup cream (60mL, added as needed)
  • crushed oreos (120g)
  • 1 tsp vanilla extract (5mL, optional)

Instructions

  1. 1

    For the Cupcakes:

  2. 2

    Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.

  3. 3

    Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.

  4. 4

    In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.

  5. 5

    Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.

  6. 6

    Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.

  7. 7

    Add the wet mixture to the butter/flour mixture and mix on low until just combined.

  8. 8

    Fold in the chopped Oreos and mix until distributed.

  9. 9

    Divide the mixture evenly into cupcake papers using an ice cream scooper.

  10. 10

    Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.

  11. 11

    For the Buttercream

  12. 12

    Beat the butter until light and fluffy. Add the confectioners' sugar, vanilla, and cream and mix.

  13. 13

    Crush the Oreos, add to the buttercream and mix until combined.

  14. 14

    Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.

  15. 15

    For the Assembly

  16. 16

    Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.

Original from preppykitchen.com

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