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Cookie fanatics, get ready! These Oreo-packed treats feature soft vanilla cake with cookie bits throughout, topped with a smooth Oreo-infused buttercream and cute mini cookies on top. They're just as fun to eat as they look. Perfect for any party or when you're just in the mood for something indulgent.
What Makes These Treats Special
Oreo Cupcakes blend airy cake with rich creaminess in every bite. They look fancy but come together quickly using stuff you probably have in your pantry right now. The cookie-loaded topping tastes so good you'll want to sneak spoonfuls before it even makes it onto the cakes. Everyone who tries these little gems will ask for seconds.
What You'll Need
- Butter: Make sure it's room temperature for the cake mix and topping.
- Granulated Sugar: Brings sweetness to your cupcake base.
- Vanilla Extract: Enhances flavors in both the cake and frosting.
- Eggs: Give your cupcakes stability and softness.
- Milk: Adds moisture and helps create a velvety batter.
- All-Purpose Flour: The foundation of your cupcakes.
- Self-Rising Flour: Creates an even lift with built-in leavening agents.
- Smashed Oreo Cookies: Folded into the batter for cookie goodness everywhere.
- Powdered Sugar: Makes your frosting silky and sweet.
- Mini Oreo Cookies: Pop these on top for a cute decoration.
Mixing Your Cookie Cupcake Batter
- Get Your Tins Ready
- Turn your oven to 350°F (175°C). Put paper liners in 24 muffin cups and leave them waiting.
- Beat Butter with Sugar
- In your stand mixer, cream room-temp butter and sugar until it's fluffy and pale. Add vanilla and eggs one by one, stopping to scrape down the sides.
- Combine Dry and Wet Ingredients
- Switch between adding the two flours and milk to your mixture, blending until just combined. Stir in the crushed Oreo pieces by hand so they don't break up too much.
- Into the Oven
- Divide your batter among the lined cups, filling each about 2/3 full. Bake for 18–20 minutes until a toothpick comes out clean when you poke the middle. Let them cool completely before adding frosting.
Whipping Up Oreo Frosting
- Start with Butter
- Beat your softened butter with vanilla in a bowl until it's light and fluffy. Gradually mix in the powdered sugar until it's all blended smooth.
- Mix in Liquids and Cookies
- Pour in milk until you get the right thickness, then mix in finely crushed Oreo bits. Make sure the cookie pieces are super small so they won't block your piping tip.
- Finish the Cupcakes
- Swirl or spread your frosting on the fully cooled cupcakes. Top each one with a mini Oreo for that extra-cute look.
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Mix It Up
- Chocolate Oreo Cupcakes: Toss in 2 tablespoons of cocoa powder with your dry stuff for a darker, richer cake.
- Oreo Cheesecake Cupcakes: Add ½ cup cream cheese to your batter for a tangy twist.
- Oreo Red Velvet Cupcakes: Switch to cake flour instead of all-purpose and add some red food coloring for a pretty color pop.
- Toppings: Try different decorations like cookie crumbles, colorful sprinkles, or some drizzled chocolate.
Keep 'Em Fresh
Your Oreo Cupcakes will stay yummy in a sealed container at room temp for about 2-3 days. Need to make them way ahead? Freeze the unfrosted cakes in an airtight box for up to 3 months and thaw before adding frosting. Want the best results? Bake your cupcakes the day before and frost them just before your event. They'll be the star at birthday parties, potlucks, or just a random Tuesday when you need something sweet!
Frequently Asked Questions
- → Can these cupcakes be made in advance?
Absolutely! Bake the cupcakes a day earlier and keep them in an airtight container without frosting. Add the frosting on the day you serve for the freshest taste.
- → What’s the role of two types of flour?
Using both flours gives the right balance. Self-rising flour helps the cupcakes lift while all-purpose flour makes them stable and structured.
- → How small should the Oreo crumbles be?
For the batter, aim for small cookie bits for texture. For the frosting, make it super fine so it doesn’t block the piping bag nozzle.
- → Are these cupcakes freezer-friendly?
You can freeze unfrosted cupcakes for up to two months in a sealed container. Let them thaw completely before decorating. Always make the frosting fresh for the best flavor.
- → How do I tell when the cupcakes are baked perfectly?
Insert a toothpick in the middle. If it comes out clean or with a couple of crumbs, they’re ready! Don’t overbake or they’ll end up dry.