Oreo Cupcakes

These Oreo Cupcakes are very moist chocolate cupcakes with a hidden Oreo cookie at the bottom and oreo cream cheese frosting on top. Indulge yourself and your friends with this perfect sweet treat!
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For the cupcakes

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 170 g unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

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For the frosting

  • 115 g cream cheese, room temperature
  • 55 g butter, room temperature
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Oreo cookies
  • 1 tbsp milk

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  1. Preheat oven to 175°C degrees. Line 12-cup standard muffin tin with paper liners. Place oreo cookie in the bottom of each cupcake liner.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  4. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  5. In a meantime make frosting.  In a stand mixer, cream together cream cheese and butter. Add the vanilla extract and mix. At med-low speed, mix in the powdered sugar. If the frosting is too thick, add milk one tsp at a time until you reach the consistency you want.
  6. In a food processor or manually, finely crush the oreos into crumbs (use the whole oreo and cream center). With a rubber spatula or spoon, mix the oreos into the frosting. Chill in refrigerator before piping.
  7. When cupcakes are baked through out, take them from the oven and cool in a pan 5 minutes. Transfer to a wire rack to cool completely. Decorate cupcakes with prepared  cream cheese frosting. Enjoy!

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