Cookies and Cream Oreo Cupcakes
These delightful cupcakes combine chocolate Oreos with moist cupcake texture, topped with rich Oreo frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract (14.8ml)
- 1/2 cup light sour cream
- 2 1/2 cups all-purpose flour (350g)
- 3 teaspoons baking powder (11.2g)
- 1 teaspoon salt (5g)
- 1 1/4 cups milk (296ml)
- 2 cups crushed Oreos (about 15 to 18 Oreos)
For the Frosting
- 1 1/2 cups unsalted butter, cold
- 6 cups powdered sugar (780g)
- 12 pieces Oreos, crushed
- 1 to 2 tablespoons heavy whipping cream (15 to 30ml)
- 2 teaspoons pure vanilla extract (10ml)
For Garnish (optional)
- 24 to 26 pieces Oreos for garnish
Instructions
Preparation
- Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
- Mix in the sour cream.
- In a separate bowl, combine the dry ingredients. Alternate adding the dry mixture and the milk to the wet mixture.
- Fold in the crushed Oreos.
- Fill the cupcake liners 2/3 full and bake for 18-22 minutes. Cool completely.
Frosting
- Whip the cold butter until light.
- Gradually add the powdered sugar, then mix in the crushed Oreos, heavy cream, and vanilla extract.
- Pipe the frosting onto the cool cupcakes and garnish with additional Oreos.
Notes
Serve these cupcakes at room temperature to enjoy their full flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Let them come back to room temperature before serving. Tips: Ensure your butter is cold for the best texture, and don’t overmix the batter. You can swap vanilla extract for almond extract for a different flavor twist.