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Oreo Cupcakes

January 3, 2011

Happy New Year! Feliz Navidad! Kwanzaa! I was going to post some dark chocolate peppermint cupcakes, but they were made on Christmas morning, only a couple of hours before i had to run to Grand Central and get on a train to bring them to my Uncle’s house. So i didn’t have time to make a post about them. But i do have time to make a post about these.

I love Oreos, still do, and can always manage to eat an entire package in one sitting. I found this recipe from Beantown Baker and thought i’d give it a whirl. I had some issues mixing the milk and butter together, and if you find yourself in the same spot wondering why they aren’t really blending, it’s okay. Just add in the flour mixture and it will get incorporated once you start adding those dry ingredients. 

Oreo Cupcakes

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies [about 45 cookies]

Preheat over to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar

Cream butter and cream cheese until fluffy.

Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Once the cupcakes have cooled, pipe frosting onto each cupcake. Sift crushed oreo crumbs onto frosting and enjoy.


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  1. These are so pretty! I love the topping!

    • abccakes permalink

      Thanks! Ever since i bought an Adeco pastry bag and tip instead of using this crappy Wilton $3 pastry bag from BB&B my frosting has looked a lot better.

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