Oreo Cupcakes: easy and quick

This article will show you, step by step, how to make a luxurious Cookies and Cream icing which can be paired with a mouth-melting chocolate cake base to produce a delicious Oreo cupcake. Perfect for any special occasions.

Fun fact: the last time I put these out to eat at my get together they were demolished within 10 minutes by my guests who absolutely loved them ;)

Please Note: This recipe is based on ‘John Kanell’s Oreo Cupcake’ Blog called the Preppy Kitchen.

The link can be found at the bottom of this page.

On to the recipe!

You will need:

How to make:

1. Firstly, preheat the oven to 350F (180C/gas mark 4) and add papers to muffin tray. Chop up the press with a knife, not too fine as you want a cup full of crumbs. Then sift all dry ingredients together in a large bowl, including Oreos, and whisk away.

     2. Cream the butter in a cake mixer with a paddle attachment. Beat the dry ingredients together with the butter until it is all mixed in. You should end up with a crumbly texture

3. In a medium mixing bowl, whisk together the egg whites, vanilla, sour cream, and milk, then add to the butter flour mixture. Mix until everything is evenly distributed.

4. Using a spatula, fold the Oreos into the batter. While folding the cookies in, scrape down the sides of the bowl to remove any unmixed butter or flour.

5. Spoon the batter into the muffin liners. Although I prefer to use an ice cream scoop with a trigger since it is less messy, you can also spoon it in. Fill each paper 3/4 full, bake for 20 minutes or until golden, then remove from the oven and set aside to cool.

6. Whip up that yummy buttercream while the cupcakes are baking! Put the Oreos in a ziplock bag and crunch them up with a rolling pin. After creaming the butter a little, add the confectioners sugar in small portions. Drizzle in the cream and mix for a few minutes on medium-low speed until fully blended. Once the buttercream is finished, fold in the Oreos to evenly distribute them.

Fill a piping bag halfway with buttercream and a round or star tip (I used an 869 and a 1a tip in the photos for this post). Pipe serve with a large swirl. Crushed Oreos and a half cookie on top are optional garnishes.

You can also use one of our cake embossing stamps to decorate the cupcake even further by adding a nice occasional message.

FREQUENTLY ASKED QUESTIONS

WHAT IS THE PROCESS FOR MAKING OREO CUPCAKES FROM SCRATCH?

The reverse creaming procedure is used in this recipe. To prevent gluten from forming, the wheat is pounded into the butter to coat it with fat. The end result is a moist, fluffy, and simply wonderful cupcake.

HOW LONG DO YOU THINK THESE WILL LAST?

The cupcakes can be stored in the refrigerator for a few days. When cooled, butter-based batters stiffen and should be consumed at room temperature. The unfrosted cupcakes can be frozen for up to two months. Thaw in an airtight freezer bag before frosting.

WHERE DOES OREO ICING COME FROM?

Butter
Oreos
Cream or Milk
Powdered Sugar

Closing Tips for this recipe

• If you like, you may use whole milk yoghurt instead of sour cream; I do it all the time and can't tell the difference. 
• Make sure you have the right amount of flour! The most common error is using too much flour in a recipe. Using a scale is the most accurate and convenient way to measure flour. If you don't have one, use a spoon to fluff your flour, then sprinkle it into your measuring cup and level it out with a knife. 
• If you're going to serve the cupcakes cold, make sure they're at room temperature first. Cold, butter-based batters aren't great. 
• Make a batch of Swiss or Italian meringue buttercream if you prefer a less sweet frosting. They both have a smooth texture and pipe beautifully. They both have a smooth texture and pipe beautifully. At the end, fold in the smashed Oreos. 
• Baking papers come in all sizes and every oven is slightly different, you may need to adjust the bake time by a few minutes. I prefer to turn my pan halfway through baking and keep a tight check on the oven at the conclusion of the baking time.