Oreo Cupcakes
Fluffy and moist chocolate cupcakes with an Oreo bottom crust and perfect Oreo cream frosting.
Servings: 12
Calories: 261kcal
Cost: 6
Ingredients
- 12 chocolate cupcakes
- 12 Oreo cookies (Optional, for placing in the batter)
- 12 Oreo cookies (for topping on the cupcake)
For the frosting:
- 3/4 cup butter
- 2 1/4 cups powdered sugar
- 1 1/2 - 2 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 2/3 cup Oreo crumbs (from crushing Oreos in a food processor or with a rolling pin)
Instructions
- Make batter for chocolate cupcakes.
- Place an Oreo at the bottom of each liner (optional). Spoon batter over top and bake according to recipe instructions.
For the frosting:
- Cream the butter with electric beaters until light and fluffy.
- Add powdered sugar and cream and beat well. Add vanilla.
- Stir in crushed Oreos. Top cooled cupcakes with frosting. Add an Oreo on top, if desired.
Notes
Make Ahead Instructions: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks.
Freezing Instructions: Unfrosted or frosted cupcakes can be frozen for up to 3 months. The Oreo frosting can also be frozen for up to 3 months. Thaw overnight in the fridge.I find it easiest to frost frozen cupcakes and refrigerate for a few hours before serving. Remove from freezer 30 minutes before serving.
To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.
Nutrition
Calories: 261kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 200mg | Potassium: 52mg | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1.4mg