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Essentially, these consist of rough chunks of Oreo throughout, and a surprise of half of one resting at the very bottom. Then they were topped with vanilla buttercream frosting and sprinkled with Oreo cookie crumbles. Some of them were also garnished with half an oreo stuck on top- but I was warned that these tend to get soggy so I only did a few. The end result was a very rich and sweet cupcake; needless to say delicious. My brother enjoyed the very distinct Oreo taste, and others- myself included- enjoyed the combo of taste and texture (moist yet still crunchy-chunky!). Make these and you will not regret it.

Servings: 24
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Ingredients

Cost per serving $0.39 view details
  • For the cupcakes:
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • For the frosting:
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream
  • For garnish:
  • Oreo cookie crumbs

Directions

  1. Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  4. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 77g
Recipe makes 24 servings
Calories 273  
Calories from Fat 97 36%
Total Fat 10.99g 14%
Saturated Fat 6.6g 26%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 149mg 6%
Potassium 54mg 2%
Total Carbs 41.38g 11%
Dietary Fiber 0.4g 1%
Sugars 31.74g 21%
Protein 2.7g 4%

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