My class is Oreo obsessed! When we made Dirt Dessert for our Thanksgiving play, the one group housed all the leftover Oreos. So when I stumbled upon this recipe a few months ago, I knew at some point I had to make them for my class. As a little treat, I decided to go ahead and make them for V-Day last week. Luckily I was able to sample one for myself and they are absolutely delicious.
There are many different versions of Oreo cupcakes, but this one is unique because it has a half of an Oreo cookie at the bottom. I loved seeing my kids’ faces when they peeled back the wrapper and saw the bottom. The cupcake itself is a vanilla cake that has chunks of Oreos mixed in and then it is all topped off with a fluffy cream cheese frosting.
These are definitely a labor of love since there is a good amount of prep work involved. I used a paring knife to split the first set of Oreos apart, and then I used a knife to chop the chunks for the batter. I finished off with using the food processor for the cookie garnish sprinkles on top. All the hard work paid off when I saw the joy on my kids’ faces. Several of them have also asked for the recipe, I guess I have some bakers in my classroom!
What you’ll need:
For the Cupcakes:
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)
For the Frosting:
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar
What you’ll do:
Preheat over to 350F. Insert liners into a medium cupcake pan.
Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.
Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine. In a separate bowl mix together the flour, baking powder, and salt. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
For the frosting:
Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. To assemble the cupcakes: Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.
Source: Beantown Baker