Oreo Cupcakes

Oreo cupcakes with Oreo frosting and a whole Oreo cupcake pressed into the frosting.

Print Recipe Add to Collection

5 from 6 votes

Fluffy and moist chocolate cupcakes with an Oreo bottom crust and perfect Oreo cream frosting.

Prep Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 261kcal

Author: Lauren Allen

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