Lots of oreo cupcakes and oreos with oreo cookies and cream frosting
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Oreo Cupcakes

These dark chocolate Oreo cupcakes with cookies and cream frosting are for Oreo lovers of all ages!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: cookies and cream cupcakes, Oreo cupcakes
Servings: 16 cupcakes
Calories: 420kcal

Ingredients

Cupcake Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup dark cocoa powder such as Hershey's Special Dark
  • 1/4 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 ounces dark chocolate anything over 70%
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 9 tablespoons vegetable oil This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup.
  • 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/2 cup water room temperature, measured in a liquid measuring cup

Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 3 cups powdered sugar use more or less depending on how stiff you want the frosting to be
  • 1/2 teaspoon vanilla extract
  • 3/4 cup finely crushed Oreos about 12 Oreos

Instructions

Cupcake Instructions

  • Preheat oven to 350 F.
  • Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
  • In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  • Melt the chocolate in the microwave or in a double boiler.
  • Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  • Mix in eggs and egg yolks one at a time until just combined.
  • Mix in oil, vanilla, and sour cream until just combined.
  • Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  • Mix in water until just combined.
  • Fill cupcake liners 2/3 full and put in the oven.
  • Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  • Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Frosting Instructions

  • Whip cream cheese and butter until light and fluffy, about 3 minutes on high speed with an electric mixer.
  • Mix in powdered sugar one cup at a time.
  • Min in vanilla extract.
  • Mix in crushed Oreos.
  • Pipe onto cooled cupcakes.

Notes

  • Use dark cocoa powder¬†to mimic the Oreo flavor.
  • Use dark chocolate¬†to keep the flavor as close as possible to an Oreo.
  • If you don't have sour cream in the house, I've done extensive testing and found that yogurt works perfectly as a substitute for sour cream.
  • Use any mild vegetable oil. I've used canola oil, generic vegetable oil, and safflower oil.
  • You can make this recipe as a cake. You will just need to increase the baking time.
  • I keep these on my counter for three days or refrigerate them for up to a week.

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 202mg | Potassium: 127mg | Fiber: 1g | Sugar: 39g | Vitamin A: 9.2% | Calcium: 3.6% | Iron: 11.3%