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Oreo Cupcakes with Cookies & Cream Frosting

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Indulge in moist chocolate cupcakes with a hidden Oreo surprise, topped with a fluffy, rich cookies and cream frosting.

Ingredients

Scale
  • 3 oz bittersweet chocolate
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 6 tbsp vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp white vinegar
  • 36 Oreo cookies
  • 5 tbsp all purpose flour
  • 1 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup crushed oreos

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175°C).
  2. Line two cupcake pans with 18 paper liners.
  3. In a large bowl, combine chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water.
  4. Whisk until the mixture is smooth and all of the chocolate has melted.
  5. Place this chocolate mixture in the refrigerator to chill for about 20 minutes.
  6. In a separate large bowl, combine bread flour, sugar, salt, and baking soda.
  7. When the chocolate mixture has cooled, whisk in 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons white vinegar, and 2 teaspoons vanilla extract.
  8. Combine the dry ingredients with the wet chocolate mixture and whisk until all of the ingredients are incorporated together.
  9. Place one whole Oreo cookie on the bottom of each cupcake liner.
  10. Pour batter over each cookie and fill each cupcake liner about 3/4 of the way full.
  11. You should get about 18 cupcakes.
  12. Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  13. Cool cupcakes completely on a wire rack.
  14. While the cupcakes are baking, prepare the frosting.
  15. In a small saucepan, combine 5 tablespoons all purpose flour with 1 cup cold milk.
  16. Stir and whisk the mixture constantly over medium low heat until it becomes really thick.
  17. Place this flour/milk mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
  18. When the flour/milk mixture has cooled completely, cream together 1 cup softened butter and 1 cup granulated sugar with your mixer.
  19. When the sugar is well incorporated into the butter, add in 1 1/2 teaspoons vanilla extract and mix for 30 seconds longer.
  20. Add in the thickened, cooled milk/flour mixture and mix on low for about 30 seconds.
  21. Then turn the mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream.
  22. If the consistency isn't like whipped cream, keep mixing until it is.
  23. Add in 1 cup crushed Oreos and mix for about 30 seconds until just combined.
  24. Frost the cooled cupcakes as desired and garnish with additional Oreo pieces if desired.

Notes

Always use room temperature eggs and butter for the frosting for the best texture.
Ensure both the chocolate mixture and the flour-milk mixture are thoroughly chilled before proceeding.
Measure flour by spooning it into the measuring cup and leveling it off with a knife.
Do not overmix the cupcake batter to keep them tender.
For the best crushed Oreos, use a rolling pin to create a mix of fine crumbs and small chunks.

Nutrition

Find it online: https://pinchofwarmthbakes.com/oreo-cupcakes-with-cookies-cream-frosting/