If you have a soft spot for cookies and cream desserts, you are in for a real treat with this Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe. Imagine moist, chocolatey cupcakes infused with rich cocoa, crowned with a luxuriously smooth cream cheese frosting studded with crunchy Oreo crumbs. Each bite is a perfect harmony of textures and flavors, merging the classic charm of Oreos with the warmth and comfort of homemade cupcakes. It’s a dessert that instantly brings joy to any occasion, easy enough for a weekday indulgence, yet special enough to celebrate with friends and family.
Ingredients You’ll Need
The magic behind these Oreo cupcakes lies in a handful of simple yet essential ingredients. Each one plays a key role, from the deep chocolate flavor of Dutch process cocoa powder to the tangy richness of cream cheese that brightens the frosting. Let’s take a look at what you need:
- 1 cup All-purpose flour: The base that gives your cupcakes structure and tenderness.
- 1/2 cup Dutch process cocoa powder: Adds a smooth, rich chocolate depth that’s not too bitter.
- 1 tsp Baking powder: Helps the cupcakes rise light and fluffy.
- 1/4 tsp Baking soda: Perfect for balancing acidity and ensuring softness.
- 1/2 tsp Salt: Enhances all the flavors, cutting through the sweetness.
- 1/2 cup Oil (canola or vegetable): Keeps the cupcakes moist and tender throughout.
- 1 cup White granulated sugar: Sweetens the batter just right.
- 2 Large eggs (room temperature): Adds richness and helps bind the ingredients.
- 1 tsp Pure vanilla extract: A subtle, comforting aroma that lifts the chocolate.
- 1/2 cup Buttermilk (room temperature): Brings moisture and a gentle tang, making cupcakes fluffy.
- 1/2 cup Hot water: Deepens the cocoa flavor and creates a smooth batter.
- 8 oz Cream cheese (room temperature): The star ingredient for that luscious frosting.
- 2 TBSP Heavy cream: Adds silkiness to the frosting.
- 1 tsp Pure vanilla extract: Enhances the cream cheese’s flavor in the frosting.
- 1 1/4 cup Powdered sugar (sifted): Sweetens and thickens the frosting to perfection.
- 1 1/2 cup Heavy cream (cold): Whipped to fluffy peaks, making the frosting light and airy.
- 6 Oreos (crumbs): Mixed into the frosting for that signature cookies and cream crunch.
- Oreo crumbs (2 Oreos for decoration): For a pretty sprinkle on top.
- 6 Oreos cut in half (for decoration): To crown each cupcake with an iconic cookie half.
How to Make Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350°F, making sure it reaches the perfect temperature for baking. Line a 12-cup cupcake tin with cupcake liners to prevent sticking and to keep your cupcakes looking neat and inviting.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Sifting here is key—it not only mixes everything evenly but also aerates the flour mixture, leading to wonderfully tender cupcakes.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the oil, white granulated sugar, pure vanilla extract, eggs, and buttermilk until smooth. Heat the water until steaming and slowly fold it into this mixture. The hot water intensifies the cocoa flavor and ensures the batter stays silky.
Step 4: Bring Batter Together
Pour your sifted dry ingredients into the wet mixture. Gently whisk until just combined—overmixing can lead to dense cupcakes, so keep it tender and light.
Step 5: Scoop and Bake
Using a large cookie scoop, fill each cupcake liner three-quarters full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. There is something so satisfying about that perfectly risen cupcake peeking through the liner once out of the oven!
Step 6: Cool Completely
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. This step is crucial—frosting warm cupcakes will cause the cream cheese frosting to melt.
Step 7: Prepare the Whipped Oreo Cream Cheese Frosting
Begin by crushing 6 Oreos into fine crumbs using a food processor; this creates that signature cookies and cream board texture in your frosting. Next, beat the cream cheese together with 2 tablespoons of heavy cream until creamy and smooth. In another bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until it just starts to thicken. Then add in the cream cheese mixture and beat until stiff peaks form. Fold in the Oreo crumbs gently to keep the texture light and airy.
Step 8: Frost and Decorate
Using a large piping tip (Wilton tip 1A or similar), pipe a generous swirl of frosting onto each cupcake. This larger tip is perfect to avoid clogging with Oreo chunks. Finish by sprinkling extra Oreo crumbs on top and placing a half Oreo cookie on each cupcake for that irresistible finishing touch.
How to Serve Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe
Garnishes
For a charming presentation, a simple sprinkle of crushed Oreos on top enhances the visual appeal and adds an extra crunch. You can also dust the cupcakes lightly with cocoa powder or add a few mini chocolate chips to ramp up the chocolate goodness.
Side Dishes
Serving these cupcakes alongside a glass of cold milk or a scoop of vanilla ice cream creates a nostalgic dessert pairing that will make any occasion feel special. A scoop of fresh berries also adds a hint of tartness, balancing the sweetness beautifully.
Creative Ways to Present
Arrange your Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe on a festive cake stand for a party, or place them individually in pretty cupcake wrappers topped with a ribbon for gifting. You could also use edible glitter or colored sprinkles to match any theme, making them truly memorable.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cool temperature helps preserve the frosting’s texture and flavor so every bite still feels just baked.
Freezing
You can freeze frosted cupcakes by placing them in a single layer on a baking sheet until solid. Then, transfer to an airtight container or freezer bag and store for up to 2 months. Thaw in the refrigerator overnight before serving to keep the integrity of the frosting and cake.
Reheating
If you prefer your cupcakes slightly warm, remove the frosting—or try heating just the cupcake portion for 10 seconds in the microwave. Be careful not to melt the frosting; otherwise, enjoy them chilled to keep the cream cheese frosting stable and creamy.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Yes, you can substitute regular cocoa powder, but expect a slightly different flavor profile—it might be a bit more acidic and less smooth than with Dutch process cocoa powder.
Is it necessary to use room temperature eggs and buttermilk?
Room temperature ingredients help the batter mix better and rise more evenly, resulting in lighter cupcakes. If your ingredients are cold, you can quickly warm them to room temperature by letting them sit out, or warming buttermilk gently.
Can I make the frosting without a mixer?
While a mixer makes whipping the cream cheese frosting much easier, you can use a sturdy whisk and some elbow grease—just be prepared for a thorough workout to achieve stiff peaks!
How do I prevent the frosting from melting on warm cupcakes?
Always ensure your cupcakes are fully cooled before frosting. Warm cupcakes cause the cream cheese and whipped cream to soften and melt, which can ruin the texture and presentation.
Are these cupcakes suitable for kids’ parties?
Absolutely! Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe is a beloved treat that kids and adults alike enjoy. The familiar cookies and cream combination makes it a hit at any celebration.
Final Thoughts
Honestly, once you try this Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe, you’ll wonder how you ever enjoyed cupcakes without that luscious swirl of cookies and cream on top. They’re absolutely delightful, easy to make, and perfect for spreading smiles at your next gathering. Give them a whirl, and I promise they’ll become one of your most requested homemade desserts.
Print
Oreo Cupcakes with Cream Cheese Oreo Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent Oreo Cupcakes combine rich chocolate cake with a creamy Oreo-infused whipped cream cheese frosting. Perfect for any celebration, they feature moist chocolate cupcakes topped with fluffy whipped cream cheese frosting studded with Oreo crumbs and garnished with Oreo halves and crumbs for extra texture and flavor.
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk (room temperature)
- 1/2 cup Hot water
Whipped Oreo Cream Cheese Frosting
- 8 oz Cream cheese (room temperature)
- 2 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1 1/4 cup Powdered sugar (sifted)
- 1 1/2 cup Heavy cream (cold)
- 6 Oreos (crumbs, whole Oreos processed fine)
- Oreo crumbs (from 2 Oreos for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners and set aside to prepare for the batter.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter and even distribution of leavening agents.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, vanilla extract, eggs, and buttermilk until combined. Heat the water on the stove until steaming, then slowly incorporate the hot water into the wet mixture to help dissolve the cocoa and create a smooth batter.
- Combine Dry and Wet: Gradually pour the sifted dry ingredients into the wet ingredients, whisking until fully combined but not overmixed to maintain a tender cupcake texture.
- Fill and Bake: Using a large cookie scoop, portion the batter evenly into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes rest in the tin for 10 minutes after baking. Then, transfer them to a cooling rack to cool completely before frosting.
- Prepare Oreo Crumbs: Use a food processor to blend 6 whole Oreos into fine crumbs. Set aside the crumbs; these will be folded into the frosting.
- Make Cream Cheese Mixture: In a small bowl, beat the cream cheese and 2 tablespoons of heavy cream on high speed for about 1 minute until smooth and creamy.
- Whip Heavy Cream Mixture: In a separate chilled metal bowl with a mixer fitted with a whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat on high speed until the mixture starts to thicken.
- Combine to Make Frosting: Add the whipped cream cheese mixture to the thickening whipped cream mixture and continue beating on high speed until stiff peaks form.
- Fold in Oreo Crumbs: Remove the bowl from the mixer and gently fold in the Oreo crumbs using a rubber spatula to distribute them evenly without deflating the frosting.
- Decorate Cupcakes: Fit a large piping bag with a Wilton 1A tip to avoid Oreo pieces getting stuck. Pipe the whipped Oreo cream cheese frosting onto each cooled cupcake. Finally, garnish each cupcake with extra Oreo crumbs and half an Oreo on top for decoration and added crunch.
Notes
- Ensure eggs, buttermilk, and cream cheese are at room temperature for smoother mixing and better texture.
- Use a large piping tip like Wilton 1A for easy piping and to prevent clogging from Oreo pieces.
- Do not overmix the batter to keep cupcakes light and moist.
- Allow cupcakes to cool completely before frosting to prevent melting the whipped topping.
- Store cupcakes refrigerated due to the cream cheese frosting and consume within 3 days for best freshness.
