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An Oreo cupcake with a massive dollop of Oreo buttercream.
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Oreo Cupcakes

Moist Oreo cupcakes piled high with an amazing cookies and cream frosting with tons of crushed Oreos.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 cupcakes
Calories 420kcal

Ingredients

For the Cupcakes:

  • 2 cups all-purpose flour 240g
  • 1 cup sugar 200g
  • 1/4 teaspoon baking soda 1g,
  • 1 1/2 teaspoons baking powder 5g
  • 1/2 tsp salt
  • 3/4 cup unsalted butter 170g, room temperature
  • 3 egg whites
  • 1 teaspoon vanilla extract 5mL
  • 1/2 cup sour cream 120g
  • 1/2 cup whole milk 118mL
  • 1 cup chopped oreos

For the Buttercream:

  • 1 1/2 cup unsalted butter 342g, room temperature
  • 4 cups confectioners' sugar 440g
  • 1/4 cup cream 60mL, added as needed
  • crushed oreos 120g
  • 1 tsp vanilla extract 5mL, optional

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.
  • Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.
  • In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.
  • Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.
  • Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.
  • Add the wet mixture to the butter/flour mixture and mix on low until just combined. 
  • Fold in the chopped Oreos and mix until distributed.
  • Divide the mixture evenly into cupcake papers using an ice cream scooper.
  • Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.

For the Buttercream

  • Beat the butter until light and fluffy. Add the confectioners' sugar, vanilla, and cream and mix.
  • Crush the Oreos, add to the buttercream and mix until combined.
  • Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.

For the Assembly

  • Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.

Nutrition

Serving: 171g | Calories: 420kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 310mg | Fiber: 2g | Sugar: 42g | Calcium: 60mg | Iron: 2.7mg