Oreo Cupcakes

Oreo CupcakesWhen I first came across the trend of baking oreos/reese’s peanut butter cups/nilla wafers/you-name-it on the bottom of a cupcake, I couldn’t help but want to hop right on that bandwagon.  How could you not love something so easy and adorable – plus that space taken up at the bottom of the cupcake liner means the batter will make more cupcakes!  Of course, that didn’t happen – at least not right away.  I’m in the bad habit of pinning/bookmarking/dreaming up wonderful recipes and ideas and then fiiiinally getting around to them much later (or never!).  And as per usual, much time has passed since I decided I wanted to do this…but hey, at least I finally did it and made these oreo cupcakes!

Oreo CupcakesOreo Cupcakes

I was very pleased with they way these turned out!  The bottom half of the Oreo stayed crisp and the top half softened; you could put a bit of batter and smoosh the Oreo onto it so it would all be softer, but I liked how it made a pseudo-crust on the bottom.  After a few days the bottom half of the Oreo did soften up as well.  These cupcakes were really soft, moist, and light and springy.  They look sort of dense in the photo above, but I assure you, they were very light.  Not that there is anything wrong with a dense chocolate cake recipe, especially when it’s dark chocolate!  The frosting had a subtle marshmallow and cream cheese flavor, which I think worked very well with the cupcake.  It didn’t hold its shape incredibly well, but I didn’t want to add too much powdered sugar and alter the taste much.  I actually ended up liking the softened look the peaks had as a result.  Overall success – definitely something to do again and experiment with different things (like Thin Mints, maybe in time for St Patrick’s Day!).

Oreo CupcakesOreo Cupcakes

Oreo Cupcakes with Marshmallow Cream Cheese Frosting

Prep Time: 6 minutes

Cook Time: 20 minutes

Yield: 30 cupcakes

Ingredients

    For the Cupcakes:
  • 1 box of Duncan Hines Devil's Food Cake Mix
  • 4 eggs
  • 2/3 cup (~10 1/2 T) Butter, melted
  • 1 cup milk
  • 1 4.2 oz package Oreo Cookies 'n Cream instant pudding mix
  • 1 package oreos
  • For the frosting:
  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 container jet puffed marshmallow fluff
  • 3 1/2 - 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp cream

Instructions

    For the Cupcakes:
  1. Line baking sheet with paper liners and place an Oreo in each. Preheat oven to 350.
  2. Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
  3. Spoon or pipe batter on top of the Oreo.
  4. Bake according to package directions (at 350 for 18-20 minutes or until toothpick inserted into center comes out clean).
  5. For the frosting:
  6. Cream butter and cream cheese together. Add marshmallow fluff and beat until incorporated.
  7. Add powdered sugar, starting with 3-3 1/2 cups. Add vanilla and mix.
  8. Add additional powdered sugar and cream until you reach desired consistency.
  9. Pipe onto cooled cupcakes.

Notes

This frosting isn't incredibly stiff, so be careful when piping. If you pipe it too high, it might not hold its peaks well or it could sort of collapse! You could add more powdered sugar to make it stiffer if you wish.

http://paintchipsandfrosting.com/2013/02/28/oreo-cupcakes/

 {this post originally appeared on my former blog, elisebakes}

38 thoughts on “Oreo Cupcakes

    • Thank you, Sarah! I think I got the liners at the grocery store actually (or Target)! I can’t pass up cute cupcake liners..every time I go to TJ Maxx, I buy at least one box :)

    • Thank you, Julia! I’ve gotten a lot better at piping, but I used to have to scrape the frosting off and redo each cupcake at least once! Now I only have to do it for a couple. :) Practice makes perfect though, right? Guess I better get back in the kitchen!

  1. These Oreo cupcakes are gorgeous, and definitely yummy! I love the matching cupcake liners you used too. 😉 hm…thin mint would be lovely. …I look forward to your post if you make those for St. Patricy’s Day. Have a wonderful week ahead.

    • Thanks so much, Amy! Thin mints have always been one of my favorite cookies! I’ve already been dreaming up some cupcake ideas for them; let’s just hope I actually get to baking them!

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