Surprise Oreo Cupcakes Recipe with Cookies and Cream Frosting
Deliciously sweet, and incredibly fun to make, and you don’t need to be an Oreo expert to make them! Find out how easy it is to make our Oreo Cupcakes recipe.
Today I’m sharing a super yummy recipe for some surprise Oreo cupcakes with cookies and cream frosting… yummm!
I’m all up for Oreos lately that is weird because I didn’t use to be a fan but now I’m warning you, this frosting is amazing and the fact that you will find a whole Oreo cookie inside the cupcake makes it a completely delicious experience.
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Table of Contents
How to Make Oreo Surprise Cupcakes with Cookies and Cream Frosting
Dana From This Silly Girl’s Life made a while ago this amazing zebra cake with cookies and cream frosting and I couldn’t resist making it too so I decided to make this delicious Surprise Oreo Cupcakes Recipe!!!
Ingredients:
Cupcakes
- Oreo cookies – you’ll need about 24 Oreos. About 12 Oreos will be crushed, and 12 will be used whole at the bottom of the cupcakes
- Milk chocolate chips
- Self-rising flour – flour for the cake that contains some leavenings.
- Baking powder
- Unsalted butter at room temperature – used for both the cupcakes and the Oreo cupcake frosting. If you use salted butter, the cupcakes and frosting may turn out too salty.
- Caster sugar
- Eggs
- Whole milk
- Vanilla extract
Frosting
- Unsalted butter softened
- Creme Cheese, softened
- Vanilla extract
- Powdered sugar
- Oreo cookie crumbs, crushed finely
Tools:
- Electric Mixer
- Scrapper
- Piping Bag
Directions:
Oreo Cupcakes Recipe
1. Preheat the oven to 350ºF {180ºC} and line the muffin pan with cupcake liners.
2. With an electric mixer, in a large bowl, cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar and mix for about 5 minutes, and add the vanilla.
3. In a small bowl whisk the dry ingredients together (the flour and baking powder).
4. Start adding to the butter mixture without turning it off then mix the eggs one at a time. Then little by little add the flour mixture and milk to the batter. Mix for a couple more minutes and turn off the mixer.
5. Add the chocolate chips and mix manually.
6. Place an Oreo cookie on each liner and divide evenly the batter for 12 cupcakes and cook for about 20 minutes.
7. To make sure they are done, insert a toothpick in the middle and if it comes clean it’s done.
8. Stand a few minutes before placing the cupcakes on a cooling wire rack. Let them cool completely.
Oreo Buttercream Frosting
1. In a large mixing bowl, beat the butter, cream cheese, and vanilla with a hand mixer for about 3 minutes until fluffy. Scraping down the bowl as needed.
2. Add the powdered sugar in batches and lastly the milk.
3. Beat to combine on low speed, then increase the speed to medium-high speed and beat for 7-8 minutes until light and fluffy.
4. Add the oreo crumbs into the frosting and mix again just until well combined.
5. Set aside until ready to frost.
6. Frost the top of each cupcake.
7. Decorate with some Oreo cookies cut in half.
NOTE: If you like chunks as I do you won’t be able to use an icing bag but you can do it with a spoon and then place a yummy Oreo on top or mini Oreo cookies will work too!
Tadaaaa!!!
Serve and enjoy!
Baking Tips
Cupcakes
* Don’t skip on quality. Always use good quality flour, butter, chocolate chips, and so on. Most of the time, the cheapest ingredients don’t bring the best results.
* While making the cupcake batter, mix in one egg at a time for an even blend
* Bring ingredients to room temperature. Room-temperature eggs will be incorporated better into cupcake batter than cold eggs. For a smooth, lump-free texture with vanilla frosting, room-temperature butter is essential because it will readily blend with sugar.
* Measure the flour correctly. When you add too much flour, it will result in heavy cupcakes. The easiest way to measure correctly is to use a knife to level the flour in the cup and ensure you have just enough. Never tap the flower down in the cup as this will result in more flour than you need.
* Don’t overmix the cupcake batter. The more the batter is mixed, the more air bubbles get crushed in the process and we depend on air bubbles to help the batter rise in the oven so the cupcakes are tender and fluffy. Overmixed batter produces dense chocolate chip cupcakes with a coarse crumb.
* Don’t overbake them. Keep a close eye on the cupcakes and take them out as soon as they are ready to prevent drying and browning around the edges. They are ready when a toothpick inserted into the center comes out clean. You can open the oven to insert the toothpick once 3/4 of the time has passed.
Frosting
* Make sure the chocolate is fully melted, without any lumps. Cream cheese frosting can become grainy if there are any remaining chunks. Before adding the chocolate to the recipe, allow it to cool down to room temperature.
* If you live in a hot country or city, and the frosting gets runny because of the heat, put the mixing bowl in the fridge or freezer for about 10 minutes and then whip it up again!
What do you think lovely friends??? Do you like these yummy Oreo Surprise Cupcakes??? How about this delicious Cookies and Cream Frosting??? Yummy or what???
Storing, Leftover, and Freezing
- Room temperature: you can leave these cupcakes out at room temperature the day they are made if you are planning to serve them right away.
- Consumption: Like all cupcakes, they are best eaten on the day that they are made, however, these Cupcakes can be made 1-2 days in advance, let them cool completely, cover them, and store them at room temperature or in the fridge for 3-4 days.
- Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days.
- Refrigerator: it is best to keep frosted cupcakes in an airtight container in the refrigerator. They will last for up to a week. Let them come back to room temperature before eating them.
- Freezer: these Oreo Cupcakes Recipe can be frozen for up to 3 months. Thaw at room temperature before serving. To freeze frosted cupcakes, flash-freeze them on a baking tray first until solid. This will help the frosting keep its shape. Then wrap them well in plastic and place them in a freezer bag.
Frosted or unfrosted cupcakes can be frozen for up to 3 months but I definitely recommend fronting cupcakes when they are going to be served. Be sure to thaw overnight in the fridge before eating! - The frosting is best to use the frosting immediately after making it. If you wish to make it ahead of time, you can store it in the refrigerator up to 3-4 days. For best results, let it sit at room temperature for ten minutes, then mix quickly to loosen it. Afterward, place in piping bag and pipe.
You can freeze this frosting for up to 3 months if you’d like to freeze it. Thaw in the fridge and then whip it again before using.
Frequently Asked Questions
That’s a Cupcake baked with an Oreo cookie at the bottom, the vanilla cupcakes are moist and intense, topped with a Cookies and Cream frosting.
Mostly Sour Cream or Yogurt. If you want to make a cupcake even moister, you can proceed with your recipe for 12 cupcakes as is and add 1/2 cup of sour cream or yogurt instead. This acidic dairy product adds moisture to cupcakes and makes them denser as well.
Oreo frosting is made using crushed Oreos, butter, powdered sugar, cream cheese, vanilla and a dash of salt. This frosting can also be made using heavy cream.
The texture of the cookies was normal, neither too soft nor too hard. We can easily cut through the Oreos with a normal knife. The oreo doesn’t harden as they absorb moisture from the cupcake batter while baking but doesn’t get mushy either.
Mostly Sour Cream or Yogurt. If you want to make a cupcake even moister, you can proceed with your recipe for 12 cupcakes as is and add 1/2 cup of sour cream or yogurt instead. This acidic dairy product adds moisture to cupcakes and makes them denser as well.
Yes! These cupcakes can be frozen without frosting for up to 3 months in an airtight container. While they can be frozen frosted or un-frosted, I recommend adding fresh frosting to the cupcakes when you are going to serve them. Thaw in the fridge overnight.
Toss the chocolate chips in a small amount of flour before using them. This light flour coating will help them grip the batter and remain suspended rather than sinking down to the bottom.
Due to this frosting containing dairy, it is not suitable to leave it out at room temperature for too long.
I don’t recommend it. You should only use full-fat cream cheese for this frosting. Low-fat cream cheese contains more liquid than full-fat, so it can make the frosting too runny.
It is best to use the frosting immediately after making it. If you wish to make it ahead of time, you can store it in the refrigerator up to 3-4 days. For best results, let it sit at room temperature for ten minutes, then mix quickly to loosen it. Afterward, place in piping bag and pipe.
More Cupcake recipes to try
If you liked this Oreo Cupcakes recipe, you might also love these Cupcake recipe ideas too!
🥣 Recipe
Surprise Oreo Cupcakes Recipe with Cookies and Cream Frosting
Equipment
- Electric mixer
- Scrapper
- Piping Bag
Ingredients
Cupcakes
- 12 whole Oreo cookies
- 1/2 cup milk chocolate chips
- 1 cup self-rising flour
- 1 tsp baking powder
- 100 g unsalted butter at room temperature
- 1/2 cup caster sugar
- 2 eggs
- 2 tbsp milk
- 1 tsp vanilla extract
Frosting
- 1/2 Cup unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 2 Cups powdered sugar
- 2-3 Tbls milk
- 12 Oreo cookies crushed fine
Instructions
- Pre-heat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners.
- With an electric mixer, cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar and mix for about 5 minutes and add the vanilla.
- I a small bowl mix the flour and baking powder.
- Start adding to the butter mixture without turning off the mixer the eggs one at a time. Then little by little add the flour mixture and milk to the batter. Mix for a couple more minutes and turn off the mixer.
- Add the chocolate chips and mix manually.
- Place an Oreo cookie on each liner and divide evenly the batter for 12 cupcakes and cook for about 20 minutes.
- To make sure they are done, insert a toothpick in the middle and if it comes clean it’s done.
- Stand a few minutes before placing the cupcakes in a cooling rack. Let them cool completely.
- Frosting
- Beat the butter, cream cheese and vanilla with a hand mixer for about 3 minutes until fluffy. Add the powdered sugar in batches and lastly the milk. Add the crushed cookies into the frosting and mix again just until well combined. Set aside until ready to frost.
- Frost the top of each cupcake. If you like chunks like I do you won’t be able to use an icing bag but you can do it with a spoon and then place a yummy Oreo on top!
- Tadaaaa!!!
- Serve and enjoy!
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Other oreo recipes I love from my favorite bloggers:
- Heavenly OREO Dessert by Life in the Lofthouse.
- Oreo Fudge recipe by A Cookie Named Desire.
Til’ next time…
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