Oreo Cupcakes

I’m not really a biscuit sort of lady, I never crave a biscuit.. but all of a sudden I had a craving for Oreos. The delicious sandwich biscuits that go perfect with milk..

On a side note…

This city just keeps growing on me, maybe because the weather has taken a turn to the sunny side and the valley looks beautiful. The sunrise outside my window is always a treat.

And we went to see Muse and they blew my brains out (not literally) but visually .. this show was unbelievable.

But back to OREOS.

These cupcakes are delightful. Moist cake and the frosting is so full of delicious oreo flavour. The only addition I made to the recipe was to add crushed oreos to the cake batter mixture. Because I am all about excess.

Oreo Cupcakes
Yield: 24 cupcakes (from http://www.annies-eats.com)


For the cake:

  • 2 1/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 1/2 cups buttermilk, at room temperature

For the frosting:

  • 1 3/4 cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs

For garnish:

  • 24 Oreo cookie halves


  1. To make the cupcakes, preheat the oven to 350 degrees F.  Line two cupcake pans with paper liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.  In the bowl of an electric mixer, beat the butter on medium speed until smooth.  Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed.  Beat in the vanilla.  Add the eggs one at a time, beating well after each addition.
  3. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.   Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
  4. Divide the batter between the prepared cupcake liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Transfer the cupcakes to a wire rack and let cool to room temperature.
  5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract.  Beat on medium-high speed until the whipped cream holds stiff peaks.  Gently fold in the cookie crumbs with a spatula.
  6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes.  Garnish with Oreo cookie halves.
1 comment
  1. Megan said:

    These were super good! x

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