Oreo Cookies & Cream Cupcakes
Make these Oreo Cookies & Cream Cupcakes! Moist chocolate cake topped with a frosting that tastes just like the cream filling in an Oreo!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, (softened)
- 4 large eggs
- 1 cup Greek yogurt ((sour cream or buttermilk* may be substituted))
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, (softened)
- 1/4 teaspoon kosher salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 4 Oreo cookies, (crushed to fine crumbs in a food processor or mini-chopper)
- 32 Oreo cookies
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Place the sugar, flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- 3
Mix in the butter on low speed, until the mixture resembles moist crumbs (about 2 minutes).
- 4
Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- 5
Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
- 6
Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
- 7
Fill lined cupcake wells just over half full (approx. 1/4 cup of batter).
- 8
Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
- 9
Cool completely before frosting.
- 10
Place the softened butter and salt in a large mixing bowl and beat together until creamy.
- 11
Add the powdered sugar, 1 1/2 cups at a time, mixing on low speed until fully incorporated.
- 12
When all the powdered sugar has been mixed in, add the vanilla extract, turn the mixer speed up to medium-high, and whip until fluffy (about 3-5 minutes).
- 13
Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping.
- 14
Add the crushed Oreo cookie crumbs, folding in gently until just barely combined.
- 15
Transfer the frosting to a piping bag fitted with a use a 4B tip.
- 16
Pipe the frosting in a swirl on each cupcake, and garnish with an Oreo cookie.