A moist chocolate cake and a cookies ‘n’ cream frosting combine to create these tasty Oreo Cupcakes!
*In my best Cookie Monster voice* “Now what starts with the letter C? Cookie starts with C. Let’s think of other things that starts with C. Oh, who cares about the other things? C is for cookie, that’s good enough for me!” Cookies. I love a good cookie. Chocolate chip, kitchen sink, oatmeal raisin, peanut butter, sugar, caramel pecan, oh this list could go on forever and ever. The only problem with cookies is that 1 becomes 2 becomes 8. And then all of the cookies are gone. Oops.
What is your favorite kind of cookie? According to sales volume, the world’s favorite cookie is an Oreo. In truth, the world’s favorite cookie is probably a homemade chocolate chip cookie, but grandma’s secret recipe for chocolate chip cookies isn’t included in sales volume statistics. In sales, Oreos outpace the 2nd most popular cookie (Gamesa company based out of Mexico) at a rate of 3:1. That’s dominating the cookie market right there! Oreos also outpace worldwide sales of Cheerios by 2:1 and Kraft Macaroni and Cheese by 5:1. We’re talking a lot of Oreos here, my friends!
The average American eats 18,928 cookies in his or her life, and I’d bet a good (chocolate) chunk of those are Oreos. (On a side note, how do statisticians actually come up with these numbers!?) We do eat Oreos on occasion around here, although we polish off more homemade cookies just because I love to bake. And in order to bake more cookies, we need to eat the first batch!
Laura prefers to dip her Oreos in milk while I go plain. In fact, I like to play a little game to see if I can twist the Oreos apart and get the filling to be all on one side. I fail this game often…and I have to eat the evidence. Clearly I just have to keep going until I win the game!
Truthfully, though, one of my favorite things to do with Oreos is turn them into other desserts. Crumbled Oreos make an excellent cookie base for cheesecakes and pies. And I’ve made my fair share of Oreo-inspired desserts over the years, like Oreo Cheesecake, Oreo Milkshakes and Oreo Cake. But one thing I didn’t have was an Oreo Cupcake. Clearly I needed to fix that, so I took that Oreo Cake recipe and adjusted it to create these Oreo Cupcakes. You could call these Cookies ‘n’ Cream Cupcakes, but let’s just call a spade a spade. These are made with Oreos, so Oreo Cupcakes it is!
Honestly, I probably could have eaten this frosting with a spoon. It’s insanely delicious! And it tastes remarkably similar to the filling inside of an Oreo. I was out curling the night I made these Oreo Cupcakes, and Laura made a point to tell me that the chocolate cupcake itself is quite delicious. I was all like, “Huh? Did you eat the cupcake before the frosting?” And she was all like, “Yup.” But what’s funny…one of my curling teammates did the same! (I took
all most of these Oreo Cupcakes into the club that night.) Do you eat the cupcake before the frosting? Is this a common thing that has somehow just missed me?
No matter how you eat your cupcakes, I can promise you that these Oreo Cupcakes will be a hit in your house! The moist chocolate cupcake topped with a cookies ‘n’ cream frosting makes for one heck of a delicious treat. Enjoy, my friends! As for me, I’m off to twist some more Oreos apart until I win the game.
For the Cupcakes
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¾ cups sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ cup chocolate chips
- 3 large eggs
- 1 cup buttermilk or milk
- ½ cup coffee or water
- 1 Tbsp vanilla extract
- 1 Tbsp white vinegar
- ½ cup canola or vegetable oil
For the Frosting
- 1¼ cups unsalted butter, room temperature
- 4½-5 cups powdered sugar
- ¼ tsp salt
- ½ Tbsp vanilla extract
- 3½ Tbsp milk or heavy cream
- 6 oz. white chocolate chopped
- 10 large Oreo cookies filling removed
- mini-Oreo cookies for garnish
For the Cupcakes
- Preheat oven to 350°F. Line 2 12-cup muffin pans with liners; set pans aside.
- Using a large bowl, whisk together the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda and chocolate chips) until well combined.
- In a separate bowl, whisk together the liquid ingredients (eggs, buttermilk, coffee, vanilla extract, vinegar and canola oil) until well combined. Pour liquid mixture into dry mixture and stir until just combined.
- Transfer batter into cupcake liners, filling each liner ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack until completely cool.
For the Frosting
- Using a countertop mixer, beat butter on medium speed until light and fluffy (~3 minutes).
- Add powdered sugar 1 cup at a time, mixing on low speed after each addition.
- Add salt, vanilla extract and milk; mix on low speed until well combined.
- Using a double boiler or microwave, melt white chocolate. Pour melted chocolate into frosting. Beat on medium speed for 3-4 minutes, or until well combined. (Note: If you desire a looser frosting, add an additional tablespoon of milk. For a thicker frosting, add an additional ¼ cup of powdered sugar.)
- Place large Oreo cookies into a food processor or mini-chopper; pulse until finely chopped. Add chopped cookies to the frosting and mix until well combined.
- Using a piping bag fitted with a large star tip, frost each cupcake. Place a mini-Oreo in the center of each cupcake.
Looking for more Oreo cookie recipes? How about this Oreo Milkshake?
Or this Oreo Cheesecake?
One more…this Oreo Cake is always a winner in our house!