Oreo Cupcakes with Cream Frosting are the ultimate homemade treat, offering a delightful blend of chocolatey cookie crunch and smooth, sweet frosting that’s perfect for any occasion, making this recipe incredibly useful for satisfying cravings and impressing guests.
Key Ingredients for Oreo Cupcakes with Cream Frosting
- For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (whole or 2%)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12-15 Oreo cookies, finely chopped (about 1 ½ cups)
- For the Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 6-8 Oreo cookies, roughly chopped, for garnish
How to Make Oreo Cupcakes with Cream Frosting
Whipping up these Oreo Cupcakes with Cream Frosting is a breeze, promising a moist, rich chocolate cupcake experience perfectly complemented by a luscious, cloud-like cream frosting. This recipe, taking approximately 25 minutes to prepare and 30 minutes to bake, is designed for ultimate satisfaction. Get ready for a dessert that’s both impressive and delightfully simple to create!
Step-by-Step Instructions
For the Cupcakes:
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups well.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all ingredients are well combined.
- Add Wet Ingredients (Except Boiling Water): Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. The batter will be thick at this stage.
- Incorporate Boiling Water: Carefully pour the boiling water into the batter. Mix on low speed until just combined. The batter will become quite thin, this is normal and contributes to the moistness of the cupcakes.
- Fold in Chopped Oreos: Gently fold in the finely chopped Oreo cookies into the batter until evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Cream Frosting:
- Cream the Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it is light and fluffy.
- Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, beating on low speed until just combined. Start with about 1 cup of powdered sugar, then add a tablespoon of milk, and repeat.
- Add Vanilla and Salt: Add the vanilla extract and a pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and well combined. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream frosting generously over the top of each cupcake.
- Garnish: Sprinkle the roughly chopped Oreo cookies over the frosted cupcakes for decoration and extra Oreo goodness.
Why You’ll Love This Oreo Cupcakes with Cream Frosting
You’ll adore these Oreo Cupcakes with Cream Frosting for their irresistible chocolatey crunch and the heavenly, velvety smooth cream frosting that melts in your mouth. Unlike basic chocolate cupcakes, these pack a delightful surprise with every bite from the finely chopped Oreos baked right into the moist cake. Plus, making them at home is a fraction of the cost of expensive bakery treats, allowing you to indulge more often without breaking the bank. The combination of rich chocolate cake, the subtle crunch of Oreos, and the sweet, airy cream frosting is a match made in dessert heaven, far surpassing dry, bland store-bought alternatives.
These delectable Oreo Cupcakes with Cream Frosting are not just a dessert; they’re an experience of pure joy. The satisfying texture of the cake, infused with those beloved Oreo crumbles, and topped with a cloud of creamy temptation makes them an instant hit with everyone, from kids to adults. Imagine the delight on your loved ones’ faces when you present these homemade masterpieces, smelling of sweet chocolate and vanilla. Skip the disappointment of less flavorful treats and treat yourself to the ultimate homemade indulgence. Gather your ingredients and let’s bake up some happiness – you won’t regret it!
Storing and Reheating Tips
- Storing:
- At Room Temperature: Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing.
- In the Refrigerator: For longer storage, place the frosted cupcakes in an airtight container and refrigerate for up to 4-5 days. The frosting may firm up slightly in the fridge.
- Reheating:
- Room Temperature: If refrigerated, allow the cupcakes to sit at room temperature for about 30 minutes before serving to soften the frosting and cake.
- Microwave (Not Recommended for Frosting): While you can briefly warm an unfrosted cupcake in the microwave for 5-10 seconds to soften it, this is not recommended for frosted cupcakes as it will melt the frosting.
- Freezing:
- Unfrosted Cupcakes: You can freeze unfrosted cupcakes for up to 2-3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature overnight.
- Frosted Cupcakes: Freezing frosted cupcakes is not ideal as the frosting can become sticky or lose its texture. It’s best to frost them after thawing unfrosted cupcakes.
Final Thoughts
These Oreo Cupcakes with Cream Frosting are a delightful testament to how simple ingredients can create an extraordinary treat. Indulge in this recipe for a guaranteed smile and a truly satisfying chocolatey experience. Give them a try – your taste buds will thank you!
Oreo Cupcakes with Cream Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups well.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all ingredients are well combined.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. The batter will be thick at this stage.1 cup milk (whole or 2%), 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour the boiling water into the batter. Mix on low speed until just combined. The batter will become quite thin, this is normal and contributes to the moistness of the cupcakes.1 cup boiling water
- Gently fold in the finely chopped Oreo cookies into the batter until evenly distributed.12-15 Oreo cookies Oreo cookies, finely chopped (about 1 ½ cups)
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it is light and fluffy.1 cup (2 sticks) unsalted butter, softened
- Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, beating on low speed until just combined. Start with about 1 cup of powdered sugar, then add a tablespoon of milk, and repeat.4 cups powdered sugar, sifted, 0.25 cup milk or heavy cream
- Add the vanilla extract and a pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and well combined. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.1 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes are completely cooled, spread or pipe the cream frosting generously over the top of each cupcake.
- Sprinkle the roughly chopped Oreo cookies over the frosted cupcakes for decoration and extra Oreo goodness.6-8 Oreo cookies Oreo cookies, roughly chopped, for garnish