Oreo Cookie Cupcakes

Oreo Cookie Cupcakes

I first came across this cupcake recipe a few months ago on Beantown Baker’s blog, and have wanted to make them ever since.  The idea to put an Oreo cookie on the bottom of the cupcake was so creative that it caught my attention, and they just looked so cute!  Then I saw this same recipe again on the blog Annie’s Eats last week, and it reminded me that I needed to find time to make them soon!

Last weekend we had friends over for dinner, so it was the perfect opportunity to make these cupcakes for dessert.  The Oreo flavor really came through in both the cupcakes and the frosting.  Not only is there an Oreo cookie half on the bottom of the cupcake, there are chunks of Oreo throughout the cupcake and Oreo crumbs in the frosting.  If you like Oreo cookies, you will love these cupcakes!  Enjoy!

A few notes:

  • The cupcake recipe I used has a cream cheese frosting recipe with it, but I don’t like cream cheese so I made whipped cream frosting instead.  The whipped cream was super easy to make.  Just pour all the ingredients into the bowl of a stand mixer and the let the mixer do all the work.  One tip I’ve learned when making whipped cream is to chill the mixer bowl in the freezer for 20-30 minutes before making the whipped cream.  This keeps the whipped cream cold while you are mixing it, which is helpful.  The whipped cream went really well with these cupcakes!  The cupcakes can be frosted ahead of time, just make sure to store them in the refrigerator.
  • The recipe makes 24 cupcakes, but that was way more than I needed so I halved it to make 12.  It was a little challenging to get ½ an egg white, but here’s what I did: Separate the yolk from the white.  Place the egg white into a ¼ cup measuring cup.  Then pour out half of it.  I think that is a pretty good estimate.  Also note that 1/8 cup = 2 tablespoons.  The rest of the measurements are easy to halve.
  • I found that it was much easier to work with the Oreos if they were cold, so I just stuck them in the freezer for a few minutes before chopping them and halving them.  This prevented the filling from being to melty or sticky.

Oreo Cookie Cupcakes

(print recipe)


For the cupcakes:

  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk (I used whole milk)
  • 20 Oreo cookies, coarsely chopped  or quartered

For the frosting:

  • 1 ¾ cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • ½ tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs

For garnish:

  • Oreo cookie crumbs
  • 24 Oreo cookie halves


  1. Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.
  2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
  3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.
  4. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
  5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract.  Beat on medium-high speed until the whipped cream holds stiff peaks.  Gently fold in the cookie crumbs with a spatula.
  6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes.  Garnish with Oreo cookie halves.

Yield: 24 cupcakes (recipe can be halved to yield 12 cupcakes)

Source: Cupcake recipe adapted from Annie’s Eats; Originally from Beantown Baker and Frosting recipe from Annie’s Eats

Other cupcake recipes:


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