Yup. You read that right—Oreo cupcakes. I consider Oreos to be one of the greatest things ever created. Electricity. Wonderful. Automobiles. Lovely. Moving pictures. Amazing. Oreos. Priceless.
Seriously, who doesn’t love Oreos? Okay, Emeril doesn’t like Oreos, but he’s weird.
I made these delightful little treats to celebrate a friend’s birthday. Now Wendy’s not weird because she loves Oreos too, and as soon as I saw these on Dainty Chef, I knew they would make the perfect birthday treat for her.
Originally they called for cream cheese frosting, which I adore and imagine pairs well with the cupcakes. However, Wendy is a die-hard fan of buttercream frosting, so I made a nice rich vanilla buttercream frosting instead.
I loved them and hope she did as well. The cake was light and moist with a nice crunch from the Oreos. And they looked beautiful, in my humble opinion! So if you’re looking for a show-stopping dessert in both looks and taste—give these cupcakes a whirl.
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Adapted from Dainty Chef
Makes 24 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)
- 1 1/2 cups unsalted butter, at room temperature
- 4-5 cups powdered sugar
- 1 tablespoon vanilla extract
- Preheat over to 350F. Insert liners into two cupcake pans.
- 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 and crush the other wafer halves, 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. Beat for 30 seconds on low then for 2 minutes at medium speed.
- 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.
- For frosting: Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated.
- Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Frost cupcakes with buttercream frosting. Top each cupcake with an Oreo half and garnish with Oreo crumbles.