Oreo Cookies & Cream Cupcakes

Introduction

Oreo Cookies & Cream Cupcakes are a delightful fusion of two beloved desserts: the classic Oreo cookie and creamy vanilla cupcake. These treats combine the rich chocolate flavor of Oreos with a soft, moist cupcake base, topped with a silky Oreo-infused buttercream frosting. Perfect for birthdays, bake sales, or simply indulging your sweet tooth, these cupcakes offer a nostalgic twist on traditional flavors that both kids and adults will love.

The History

Cupcakes have been around since the early 19th century when recipes began appearing in American cookbooks. The concept of personal-sized cakes became increasingly popular over time. Meanwhile, Oreo cookies made their debut in 1912 under Nabisco and quickly became an iconic treat. The combination of Oreo and cupcakes likely emerged during the late 20th century as bakers began experimenting with modern twists on classic desserts. Today, Oreo Cookies & Cream Cupcakes are a staple at parties and bakeries across the globe.

Ingredients Breakdown

For the cupcakes: All-purpose flour, unsweetened cocoa powder, baking soda, salt, granulated sugar, vegetable oil, eggs, buttermilk or whole milk, hot water, crushed Oreo cookies (without filling).
For the frosting: Unsalted butter, powdered sugar, heavy cream or milk, crushed Oreo cookies (with filling), vanilla extract.
Optional garnish: Whole Oreo cookies, mini Oreos, sprinkles, edible glitter, chocolate shavings.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a mixing bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ tsp baking soda, and ¼ tsp salt.
In another bowl, mix ¾ cup granulated sugar, ½ cup vegetable oil, and 2 large eggs until smooth.
Add ½ cup buttermilk and mix until combined. Stir in ½ cup crushed Oreo cookies (without filling).
Fold in the dry ingredients alternately with ½ cup hot water, starting and ending with dry ingredients.
Scoop batter evenly into the prepared muffin tin, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.
Prepare frosting: Beat 1 cup softened butter until fluffy. Gradually add 4 cups powdered sugar, alternating with 2–3 tbsp heavy cream and 1 tsp vanilla extract.
Mix in ½ cup crushed Oreo cookies (with filling) for extra flavor and texture.
Frost cooled cupcakes using a piping bag or spatula. Garnish with whole Oreos or mini Oreos if desired.

Tips

Use room temperature butter and eggs for smoother frosting.
Don’t overmix the batter once you add the flour; it can lead to dense cupcakes.
Let the cupcakes cool completely before frosting to avoid melting the buttercream.
Crush the Oreos finely for a more uniform texture or leave chunks for a crunchier bite.
If the frosting is too thick, add more cream, one teaspoon at a time, until you reach the desired consistency.

Variations and Customizations

Gluten-Free Option: Use gluten-free flour blend and ensure Oreos used are certified gluten-free.
Dairy-Free Option: Substitute butter with vegan butter and use almond or oat milk instead of dairy.
Chocolate Lover’s Version: Add ½ cup chocolate chips to the batter or drizzle melted dark chocolate over the frosting.
Stuffed Cupcakes: Press a small Oreo into the center of each cupcake before baking for a surprise filling.
Themed Decor: Match cupcake colors or toppings to holidays—pink frosting for Valentine’s Day, green for St. Patrick’s Day, etc.
Alcohol Infusion: Add a splash of Kahlua, Bailey’s, or vanilla vodka to the frosting for adult versions.
Mini Cupcakes: Make bite-sized versions by reducing the baking time to 12–15 minutes.

Health Considerations and Nutritional Value

While undeniably delicious, Oreo Cookies & Cream Cupcakes are high in sugar, saturated fat, and calories due to the butter, sugar, and Oreos. A standard serving may contain around 350–400 calories, with significant amounts of added sugars and carbohydrates.

Calories: ~375 per cupcake
Total Fat: ~16g
Saturated Fat: ~8g
Cholesterol: ~50mg
Sodium: ~200mg
Total Carbohydrates: ~55g
Dietary Fiber: ~1g
Sugars: ~35g
Protein: ~3g

To make a healthier version:

Substitute half the all-purpose flour with whole wheat flour.
Replace some sugar with natural sweeteners like maple syrup or honey (adjust liquid content accordingly).
Use applesauce or mashed banana in place of oil to reduce fat content.
Opt for low-fat Greek yogurt instead of butter in frosting (for a tangy twist).

Ingredients

For the Cupcakes:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
½ cup buttermilk (or whole milk)
½ cup crushed Oreo cookies (no filling)
½ cup hot water

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
½ cup crushed Oreo cookies (with filling)

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat sugar and oil together until well combined.
Add eggs one at a time, beating after each addition.
Mix in buttermilk and crushed Oreos (no filling).
Add dry ingredients alternately with hot water, beginning and ending with dry ingredients. Mix just until combined.
Fill each liner about ¾ full with batter.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely in the pan on a wire rack.
For the frosting: In a stand mixer or with hand beaters, whip the butter until light and fluffy.
Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed and beat until light and airy.
Add cream and vanilla extract, continuing to beat until smooth.
Fold in crushed Oreos (with filling) using a spatula.
Frost cooled cupcakes and decorate as desired.