Marianne Martinez
Oreo cupcakes are a delicious treat that can be made in a variety of ways, including from scratch or with a cake mix. They are typically made by placing an Oreo at the bottom of each cupcake liner, adding cake batter on top, and baking. The cupcakes can then be frosted with Oreo buttercream frosting, which can be made by mixing crushed Oreos into buttercream. While standard muffin pans are typically used for Oreo cupcakes, mini cupcake pans can also be used. Mini Oreo cookies can be used as a garnish, and the cupcakes can be stored in an airtight container at room temperature or in the refrigerator.
| Characteristics | Values |
|---|---|
| Pan type | Muffin pan |
| Pan lining | Cupcake liners |
| Number of cupcakes | 14 |
| Cupcake type | Chocolate |
| Cupcake ingredients | Flour, sugar, cocoa powder, baking soda, baking powder, salt, egg, milk, warm water, vegetable oil, vanilla extract |
| Frosting type | Oreo buttercream |
| Frosting ingredients | Butter, powdered sugar, heavy whipping cream, vanilla extract, Oreo crumbs |
| Garnish | Whole Oreo cookie, chocolate ganache drizzle |
| Storage | Airtight container at room temperature or in the refrigerator |
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What You'll Learn
Oreo cupcakes with Oreo buttercream frosting
Ingredients:
- Oreos (as many as you like, whole or crushed)
- Butter (softened, unsalted)
- Powdered sugar (confectioners' sugar)
- Cream (heavy whipping cream is best)
- Vanilla extract
- Chocolate Ganache (optional)
- Cake mix or homemade batter:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Egg
- Milk
- Warm water
- Vegetable oil
Method:
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin pan with cupcake liners. You can place a whole Oreo at the bottom of each liner if desired.
- Prepare your cupcake batter by mixing the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt in a large bowl. Then, add the egg, milk, warm water, vegetable oil, and vanilla extract, whisking until combined.
- Fill the cupcake liners halfway with batter and bake for 14 to 24 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool before frosting.
- Make the Oreo buttercream frosting by beating the softened butter with electric beaters until light and fluffy. Add the powdered sugar, cream, and vanilla, mixing well. Blend in the crushed Oreos, ensuring they are fine crumbs to avoid clogging your piping tip.
- Transfer the frosting to a piping bag and pipe dollops onto the cooled cupcakes.
- For an extra indulgent touch, drizzle the cupcakes with chocolate ganache and top each with a whole or half Oreo cookie.
Storage:
Oreo cupcakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container. The frosting can be made ahead and stored in the fridge for 1-2 weeks. For longer storage, both the frosting and cupcakes can be frozen separately in airtight containers for up to 3 months.
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Oreo cheesecake cupcakes
Ingredients:
- Oreo cookies (you can use regular, mini, or any variety of your choice)
- Cream cheese, softened at room temperature
- Egg, brought to room temperature
- Sugar (granulated white)
- Vanilla extract (preferably high-quality Bourbon vanilla)
- Optional: whipped cream and additional crushed Oreos for topping
Instructions:
Start by preheating your oven to 350°F to 375°F. Line a mini cupcake pan or muffin pan with paper or silicone cupcake liners. You can use a standard 12-count muffin pan or a mini cupcake pan, depending on the size you prefer.
For the crust, simply place a whole Oreo cookie at the bottom of each liner. You can also experiment with different types of Oreos, such as golden or sprinkles, for a fun twist. The Oreo serves as a delicious crust, and it fits perfectly in the pan.
In a small bowl, combine the cream cheese, egg, sugar, and vanilla. Mix well until you achieve a smooth and creamy texture. Remember, it is essential that your ingredients, especially the cream cheese and egg, are at room temperature to ensure a smooth batter. If the cream cheese is cold, it may become chunky, affecting the final texture.
Once your batter is ready, divide it evenly among the cups, filling them close to the top as cheesecake batter does not rise much. Pop the pan into the oven and bake for about 15 to 22 minutes. Keep an eye on them to avoid over-baking, as you want your cheesecakes to be creamy.
After baking, let the cupcakes cool for about 15 minutes, then transfer them to the refrigerator to chill for at least 3 hours or even overnight. This step is crucial for the cheesecakes to set properly.
Finally, decorate your mini Oreo cheesecake cupcakes with whipped cream and sprinkle some crushed Oreos on top, if desired. You can also get creative and use different types of Oreos or add some chocolate ganache drizzle for an extra indulgent touch.
Your Oreo cheesecake cupcakes are now ready to serve! They are perfect for any occasion, from dinner parties to birthday treats, and will surely impress your family and friends. Enjoy the sweet and creamy goodness of these bite-sized delights!
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Oreo cupcakes with chocolate ganache
Ingredients:
- Oreos
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Egg
- Milk
- Warm water
- Vegetable oil
- Vanilla extract
- Butter
- Powdered sugar
- Heavy whipping cream
- Chocolate chips or melted chocolate
- Heavy cream
Method:
First, preheat your oven to 350 degrees Fahrenheit and line two 12-count muffin pans with 14 cupcake liners. In a large bowl, whisk together the dry ingredients: flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Then, add the wet ingredients: egg, milk, warm water, vegetable oil, and vanilla extract. Whisk until the batter is combined (it will be thin). Fill the cupcake liners halfway with batter and bake for 14-16 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
While the cupcakes are cooling, make the chocolate ganache. Heat heavy cream until it boils, then pour it over chocolate chips or melted chocolate. Stir well and let it cool until it thickens. You can add more Oreos to the ganache for texture and flavour.
To make the Oreo buttercream frosting, beat butter on high speed until creamy. Add the powdered sugar, heavy whipping cream, and vanilla extract. Mix on low speed until combined, then beat on high speed until smooth and creamy. Add Oreo crumbs and mix until fully incorporated.
Once the cupcakes are completely cool, use a knife to cut a "tunnel" in each one and fill it with the chocolate ganache. Then, pipe the Oreo frosting on top. You can decorate with more Oreo cookies, or drizzle with extra chocolate ganache.
Tips:
- If you want to add Oreos to the cupcake batter, crush or chop them into small pieces first.
- If you are using a piping tip with a small opening, blend the Oreos finely so they don't get stuck.
- You can store leftover cupcakes in an airtight container in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
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Oreo cupcakes with cookies and cream frosting
Ingredients:
- Oreo cookies
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Egg
- Milk
- Warm water
- Vegetable oil
- Vanilla extract
- Butter
- Powdered sugar
- Heavy whipping cream
- Chocolate ganache
Method:
Preheat your oven to 350 degrees Fahrenheit and line two 12-count muffin pans with cupcake liners. This recipe will make around 14 cupcakes. In a large bowl, whisk together the dry ingredients: flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Then, add the wet ingredients: egg, milk, warm water, vegetable oil, and vanilla extract. Whisk until the batter is combined and thin.
Fill the cupcake liners halfway with batter and bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
While the cupcakes are cooling, you can make the Oreo frosting. In a food processor or blender, crush the Oreo cookies into fine crumbs and set them aside. In a stand mixer or large bowl, beat the butter on high speed until creamy. Add the powdered sugar, heavy whipping cream, and vanilla extract, mixing on low speed until combined. Then, beat on high speed until smooth and creamy. Add the Oreo crumbs and mix until fully incorporated.
Once the cupcakes are completely cool, pipe or spread the frosting on top. Drizzle with chocolate ganache and place half an Oreo cookie on each cupcake, if desired.
Storage:
These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 2 days. The Oreo frosting can be made ahead of time and stored in the fridge for 1-2 weeks. For longer storage, freeze the frosting and cupcakes separately in airtight containers for up to 3 months.
So, there you have it! A delicious and easy-to-make Oreo cupcake recipe with cookies and cream frosting. Enjoy the sweet, chocolaty taste of these crowd-pleasing treats!
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Oreo cupcakes with vanilla frosting
First, preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners. Place a whole Oreo cookie at the bottom of each liner. If you want to add Oreos to your frosting, crush them into fine crumbs using a food processor or blender.
Next, make your cupcake batter. You can use a simple chocolate cupcake recipe or a boxed cake mix. If you want to add Oreos to the batter, chop or crush them and mix them in. Fill the cupcake liners halfway with batter. Bake for 14 to 24 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool completely before frosting.
To make the vanilla frosting, beat butter with electric beaters until light and fluffy. Add powdered sugar, cream, and vanilla extract, and mix until light and fluffy. Finally, stir in the crushed Oreo cookie crumbs. Pipe the frosting onto the cooled cupcakes and top each cupcake with half an Oreo cookie, if desired.
Your Oreo cupcakes with vanilla frosting are now ready to serve! Store any leftovers in an airtight container in the refrigerator for up to five days, or at room temperature for up to two days.
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Frequently asked questions
Yes, you can use a mini cupcake pan to make Oreo cupcakes. Line the pan with cupcake liners and place a whole Oreo at the bottom of each liner. Then, fill the liners with cake batter and bake.
Bake the Oreo cupcakes for 14-20 minutes or until a toothpick inserted into the center comes out clean.
Yes, you can make Oreo cheesecake cupcakes in a mini cupcake pan. This recipe typically yields 4 cupcakes, so a mini cupcake pan with 6 spaces would be ideal.
