Oreo Cupcakes
April 21st, 2009 by Beth
I have a major weakness for Oreos. I can easily demolish an entire bag in a few sittings, so I try to avoid buying them. I saw these Oreo cupcakes on the blog Proceed With Caution, and have been waiting for the right opportunity to make them.
The right opportunity presented itself in the form of dinner and 24 with our friends Carolyn and Rob. I had originally planned to make something simple and easy to eat neatly, since we would be eating dessert in front of the television. That plan didn’t last very long. 
I used a Hershey’s recipe for ‘”Perfectly Chocolate” Chocolate Cake and was amazed at the number of cupcakes it produced. The recipe called for filling muffin cups 2/3 with batter, resulting in 30 cupcakes. I figured I could whittle that number down to 24 if I was generous in my batter allotment. Nope! I ended up with 31 Oreo cupcakes. I frosted half of them and will be freezing the rest for another occasion. It’s worth noting that the large number of cupcakes did cause a bit of a baking problem. I only have two muffin tins, so I had to bake 24 cupcakes first and then bake the remaining ones separately. The last 7 cupcakes did not rise as well as the first batch and ended up with a slightly concave appearance. However, they taste just fine!
I used a double batch of my grandmother’s frosting recipe and augmented it with crushed Oreos for the cookies and cream icing. The Oreos must be finely ground so that the frosting will spread easily.
Be careful when splitting the cookies to top these delicious Oreo cupcakes, as the Oreos tend to crumble quite easily. I followed suggestions found on Proceed With Caution and split the Oreos by placing the blade of my knife evenly across the cookie and pressing straight down. With a few exceptions, this method worked quite well. I certainly didn’t mind eating the Oreos that didn’t look pretty enough!
I am thrilled with the way that these came out. The Perfectly Chocolate cupcake is rich, but not too sweet. They complement the sweet cookies and cream icing quite nicely. Not only are these oreo cupcakes delicious, but I think they’re really cute! The frosting and Oreo garnish are fun and festive. This was the first time that I piped my cupcakes using a decorator bag, and I was happy to see that it’s not too hard. I’m looking forward to sharing my latest creation with friends and family!
Oreo Cupcakes
Yields 30 cupcakes
For the cupcakes:
30 Oreos, 1 side twisted off and reserved for frosting *
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1. Heat oven to 350?F. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner.
2. Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl.
3. In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended.
4. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
5. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
6. Fill muffin cups 3/4 full with batter (about 1/4 cup).
7. Bake 22 to 25 minutes. Cool completely
For the frosting:
2 1-lb packages of confectioner’s sugar
1 cup vegetable shortening
1/2 cup warm water
2 tsp vanilla extract
1 cup Oreo crumbs, made from reserved sides (used above) and additional cookies
1. Beat shortening and water together.
2. Gradually beat in confectioner’s sugar and beat until creamy.
3. Add vanilla and beat in well.
4. If needed, add more water, 1 tbsp at a time, to attain desired consistency.
5. Beat in Oreo crumbs.
6. If frosting will not be used right away, store in an airtight container.
Optional Garnish:
15 Oreos, split in half and placed atop the frosted cupcakes
* You’ll probably need more than 1 bag for the cupcakes, frosting and garnish
April 22nd, 2009 at 9:07 pm
Wow Beth, those look professional. I’m very impressed.
April 23rd, 2009 at 7:37 am
Thanks! I had so much fun making them. I’ll be bringing a batch this weekend.
April 26th, 2009 at 11:21 pm
Mmm, those look wonderful and tasty! I love the presentation.
November 4th, 2009 at 2:59 pm
Hello.
I accidently stopped by your blog, and these cupcakes look so delicious! I’m planning on doing them tomorrow.
Were they hard to make? (:
November 4th, 2009 at 4:07 pm
I think they’re pretty easy to make. The cake recipe that I use, Hershey’s Perfectly Chocolate Cake, is so easy; there’s not butter to melt or chocolate to chop. I even discovered (thanks to another blogger) that it’s pourable. Simply put it in a spouted bowl or large glass measuring cup and pour into your prepared muffin cups. One word of warning: make sure that you crush your Oreo cookies very well. Chunks of cookie can get stuck in a decorator tip (if you use one for frosting) and are a pain to dislodge! I’d love to hear how they come out… enjoy!
December 2nd, 2009 at 2:25 am
hi beth! i just stumbled to this page while randomly searching for oreo recipes. these look pretty… i want to make them this christmas.
mwahugs from the philippines! :*
March 12th, 2010 at 2:08 am
Were these cupcakes tasty? They look fabulous but i’m afraid it’s not going to taste right?
March 12th, 2010 at 12:57 pm
Wafaa – I think they taste excellent and these cupcakes quickly demolished anytime I bring them anywhere! The Hershey’s Perfectly Chocolate Cake recipe is now my favorite chocolate cake recipe. It’s rich and chocolate-y, but not overly sweet… kind of like the Oreo wafer. I’m partial to shortening-based frostings and I think it also contributes to the Oreo flair. You could easily substitute your favorite buttercream recipe, if you prefer.
March 22nd, 2010 at 1:30 pm
They look delicious
infashionwetrustblog.blogspot.com
April 14th, 2010 at 6:44 am
HI , i’m planning to bake this for my english oral on this Friday , but i’m not really sure how much is exactly 2 1-lb packages of confectioner’s sugar . Cause you see , i’m used to grams instead . So can anyone help me out ? D: I need to bake this tomorrow !
April 14th, 2010 at 7:33 am
There are a number of good cooking conversion sites, including this one. You can perform custom conversions amongst a number of different measurements. In your case, 2 pounds of confectioners sugar would be the equivalent of 453 grams. Good luck!
April 14th, 2010 at 7:40 am
Ohmygod , you’re awesome
THANK YOU ??
April 15th, 2010 at 3:06 am
HI IT’S ME AGAIN . Can i substitute Hershey’s Cocoa with normal cocoa powder ? O:
April 29th, 2010 at 6:12 am
Hey i made the cupcakes yesterday but why the cupcakes didnt rise?help me.but its delicious
April 29th, 2010 at 5:12 pm
Sai – I’ve found that this batter doesn’t produce domed cupcakes, but it should rise a bit in the muffin tin. In the photos above, you can see that the cupcakes are flat and only rise just above the liners. If the cups are over-filled, the batter will spill over and lie flat on the muffin tin – I’ve learned this the hard (and messy!) way!
Fortunately, frosting covers most problems. The only other thing I can think of is that older baking powder and baking soda rise poorly.
May 12th, 2010 at 11:14 pm
hi beth, for the cupcake the flour salt baking powder baking soda cocoa.. do we need to shift them before stiring sugar? Kindly guide me thru this…. Thank lots
May 22nd, 2010 at 5:10 pm
Hi, found your recipe thru a google search for oreo cupcakes, oreo’s are my sons fave cookie, so i wanted to make a special cupcake for him.
These are in my fridge right now, cooling for tomorrow, they look unbelievable. I can’t wait to serve them. The frosting is to die for.
Thanks so much!!! Jill in Ma.
June 16th, 2010 at 3:42 am
[...] to make theese the other day – but as you can see, the frosting kinda failed. Fortunately, they tasted [...]
June 17th, 2010 at 6:59 am
I have them in the oven right now!
Cant wait to eat them , yours look so good. : )
I didnt have two cupcake tins so i haved the mixture.
im going to make the other half now as id dint want the air to come out of the second batch.
Thanx for the recipe
June 17th, 2010 at 7:02 am
Mine are bubbling in the oven ummmm is this normal?
July 8th, 2010 at 1:39 am
I want to make these so badly. My brother’s birthday is coming up and he loves cookies and creme anything, especially Oreo’s.
Seeing that I’ve never really baked anything in my life (except for putting ready-made cookie dough in the oven), would this recipe be easy for me to make? I’ve read it through and it seems easy. Any hints or tips for beginners? Like, after they come out of the oven… do I frost them and then put them in the fridge?
July 9th, 2010 at 8:17 pm
@Annalisa – I think they’re pretty easy to make – using cocoa and vegetable oil is so much easier and neater than chopping/melting chocolate and melting butter. The recipe makes 30 cupcakes. As tempting as it may be, don’t overfill the tins in an attempt to make fewer, larger cupcakes… they’ll bubble and make a mess. Let the cupcakes cook completely before frosting. Since the frosting recipe above uses vegetable shortening instead of butter, it’s shelf-stable and does not require refrigeration. There are a few other tips above on comment #5. Good luck!
July 27th, 2010 at 7:14 am
OMG these look appsoulutly delicious!! i sooooooooo wanna have these for my b day!!! OHMYGAWDOHMYGAWDOHMYGAWD!!!!! THEY LOOK SOOO GOOD! as u can tell im an oreo freak!! so like are they hard to make coz im like 15..? and yer….. will i like need my mom 2 help?
August 6th, 2010 at 5:32 pm
Ok, so I just got done making these to surprise my boyfriend with… They are sooo good! They were really easy to make but the frosting almost broke my hand mixer. Definitely add more water to the frosting when mixing. The frosting taste just like the inside of an oreo and I love the cookie crust. Thank you for the recipe! My boyfriend is going to freak when he see these : )
August 6th, 2010 at 10:46 pm
@Crystal – I’m happy to hear that you like the recipe. After more than a year, it’s still a favorite of mine. My husband just made a cookies and cream cake for my birthday. About the frosting – some days you need more water than others, it’s rather strange.
August 27th, 2010 at 9:02 am
Hi , I just wanna know how long can these cupcakes keep ? & also will the frosting turn hard when cooled? Because I need it to keep its shape as I had to wrap it as a gift. Thanks !