Description
Delight in these rich and moist Oreo cupcakes, topped with a creamy frosting that mirrors the iconic cookie’s flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup crushed Oreo cookies
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 4 oz cream cheese, softened
- Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add softened butter, eggs, vanilla extract, and milk to the dry mixture.
- Beat on medium speed with an electric mixer until combined and smooth.
- Fold in crushed Oreo cookies gently by hand.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cooling for about 10 minutes in the muffin tin before transferring to a wire rack.
- Whip heavy cream and powdered sugar until soft peaks form.
- Mix in cream cheese until fully combined to create frosting.
- Frost the cooled cupcakes generously with the cream cheese frosting and decorate with additional Oreo cookies.
Notes
For a vegan version, substitute with plant-based butter, non-dairy milk, flax eggs, and vegan cream cheese.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg