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There is something truly magical about combining the rich decadence of chocolate with the classic crunch of Oreos, and that is exactly what this Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe brings to your kitchen. These cupcakes are a dream come true: moist, fluffy chocolate cake infused with deep cocoa flavors, crowned with a luxuriously smooth whipped cream cheese frosting studded with Oreo crumbs, and finished with a playful Oreo garnish. Whether you’re baking for a celebration or just because, these cupcakes never fail to bring smiles and a few happy crumbs everywhere.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the first step to creating a truly exceptional treat. Each element in this Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe has a role that enhances flavor, texture, or overall experience—from the tender crumb of the cake to the luscious frosting on top.
- All-purpose flour: The foundation of the cupcakes, providing structure without heaviness.
- Dutch process cocoa powder: Delivers a rich chocolate flavor and deep color.
- Baking powder and baking soda: Leavening agents that ensure a perfect rise and tender crumb.
- Salt: Enhances the chocolate notes and balances sweetness.
- Canola or vegetable oil: Keeps the cupcakes moist and add subtle richness.
- White granulated sugar: Sweetness that highlights the chocolate while creating a tender texture.
- Large eggs (room temperature): Bind and add moisture for a delicate lift.
- Pure vanilla extract: Adds warmth and depth of flavor to both cake and frosting.
- Buttermilk (room temperature): Contributes a slight tang and ensures fluffy, tender cupcakes.
- Hot water: Intensifies the cocoa flavor and helps blend the batter smoothly.
- Cream cheese (room temperature): The creamy base that makes the frosting wonderfully tangy and smooth.
- Heavy cream (both cold and room temperature): Adds richness to the frosting and aids in achieving the perfect whipped texture.
- Powdered sugar (sifted): Sweetens the frosting while keeping it silky and lump-free.
- Oreos (crumbs and halves): The star ingredient, adding texture, flavor, and charming decoration.
How to Make Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with liners—this sets you up for perfect cupcakes every time! In a medium bowl, sift together your dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a lighter cupcake texture.
Step 2: Whisk Wet Ingredients
In a large bowl, whisk the oil, granulated sugar, vanilla extract, eggs, and buttermilk until well combined. Then, carefully heat your water until steaming and slowly add it into the wet mixture. This step might feel a bit unusual, but the hot water really helps the cocoa bloom, enhancing that deep chocolate flavor.
Step 3: Combine Dry and Wet
Pour the dry ingredients into the wet mixture and whisk until everything is just combined. Avoid overmixing to keep your cupcakes tender and airy.
Step 4: Bake the Cupcakes
Use a large cookie scoop or spoon to fill each cupcake liner about three-quarters full. Bake for 17 to 20 minutes, and check doneness by inserting a toothpick in the center: if it comes out clean, your cupcakes are perfectly baked. Let them rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 5: Prepare the Whipped Oreo Cream Cheese Frosting
While the cupcakes cool, process the Oreos in a food processor to a fine crumb consistency—you want to capture every bit of that signature cookie flavor. In a small bowl, beat the cream cheese and 2 tablespoons of heavy cream on high for about one minute until creamy and smooth.
Step 6: Whip the Frosting to Perfection
In a separate, chilled metal bowl using a whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until it starts thickening. Gradually add in the cream cheese mixture and continue whipping until stiff peaks form—a luscious, fluffy frosting that holds its shape beautifully.
Step 7: Fold in Oreo Crumbs and Decorate
Gently fold the Oreo crumbs into the frosting with a spatula to distribute the cookies evenly without deflating your whipped cream. Using a large piping tip, pipe generous swirls of frosting onto each cupcake, then top with extra Oreo crumbs and half an Oreo for that classic finish.
How to Serve Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
Garnishes
Adding a little extra flair to your Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe can elevate the presentation and create that irresistible wow factor. Crumbled Oreos sprinkled on top provide crunch, while a halved Oreo cookie adds a charming, nostalgic touch. For an even glossier appeal, try a light drizzle of melted chocolate over each cupcake.
Side Dishes
While these cupcakes are a treat all on their own, pairing them with a simple glass of cold milk or a warm cup of coffee creates an ideal balance of flavors and textures. If you want to go big, serve them alongside a scoop of vanilla ice cream or a bowl of fresh berries to add freshness and lighten the dessert experience.
Creative Ways to Present
To make your Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe the centerpiece of any gathering, arrange them on a tiered cake stand or decorate a dessert platter with extra Oreos and cookie crumbs. Wrapping each cupcake in themed cupcake liners or using fun toppers can turn these cupcakes into festive delights for birthdays or celebrations!
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left (doubtful, but just in case), store them in an airtight container in the refrigerator. The cream cheese frosting keeps best chilled, but bring the cupcakes to room temperature before serving so the flavors and textures shine through perfectly.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to three months. Once thawed, whip up the frosting fresh and decorate for the best taste and texture. Frosted cupcakes can be frozen too, but the texture of the whipped cream cheese frosting may change slightly.
Reheating
Because these are delicate desserts best enjoyed chilled or at room temperature, reheating is not recommended. Instead, just let refrigerated cupcakes sit out for 20–30 minutes before serving to soften the frosting and cake nicely.
FAQs
Can I use regular cocoa powder instead of Dutch process?
While regular cocoa powder can work, Dutch process cocoa gives these cupcakes a smoother, less acidic chocolate flavor and a darker color, which elevates the overall taste experience.
Is it necessary to use room temperature eggs and milk?
Yes! Room temperature ingredients incorporate more evenly, helping create a smooth batter and tender, well-risen cupcakes.
Can I substitute the oil for butter in the cupcake batter?
Butter adds a lovely flavor but may produce a denser crumb compared to oil. If you prefer buttery cupcakes, try melted unsalted butter, but expect a slightly different texture.
How do I ensure my frosting is fluffy and not runny?
Make sure your heavy cream is cold before whipping, and beat until stiff peaks form. Also, using cream cheese at room temperature helps it blend smoothly without lumps or excess moisture.
What’s the best way to get the Oreo crumbs finely ground?
A food processor works best for evenly crushed Oreo crumbs. If you don’t have one, place Oreos in a sealed bag and crush with a rolling pin or heavy pan for a similar effect.
Final Thoughts
There is nothing quite like biting into an Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe that perfectly marries moist, chocolaty cake with a tangy, creamy frosting dotted with cookie crumbs. It’s a show-stopper for any occasion and an absolute joy to make and share. Give this recipe a go—you’ll be amazed at how these cupcakes become a fast favorite for everyone lucky enough to try one.
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Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and moist Oreo Cupcakes topped with a rich whipped Oreo cream cheese frosting, perfect for parties and Oreo lovers. These cupcakes combine chocolate cake infused with cocoa and Oreos and a creamy, fluffy frosting studded with Oreo crumbs for a delightful texture and flavor.
Ingredients
Cupcake Batter
- 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)
Decoration
- Oreo crumbs (from 2 Oreos)
- 6 Oreos cut in half
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Set aside to prepare 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 even mixing and removes lumps. Set this bowl aside.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, white granulated sugar, pure vanilla extract, eggs, and buttermilk until well combined. Heat the water on the stove just until steaming and gradually add the hot water into the wet mixture while stirring. This helps to bloom the cocoa and create a moist texture.
- Combine Dry and Wet: Pour the sifted dry ingredients into the wet ingredients. Whisk until the batter is smooth and fully combined, taking care not to overmix.
- Scoop Batter: Using a large cookie scoop, portion the batter evenly into the cupcake liners, filling each about 3/4 full to allow room for rising during baking.
- Bake: Place the cupcake tin in the preheated oven and bake for 17-20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them sit in the pan for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting to prevent melting.
- Prepare Oreo Crumbs: Use a food processor to finely crush 6 whole Oreos into crumbs. Set aside for use in the frosting.
- Beat Cream Cheese and Heavy Cream: In a small bowl, use a hand mixer to beat the room temperature cream cheese with 2 tablespoons of heavy cream on high speed for 1 minute until creamy and smooth.
- Make Whipped Cream Base: In a large metal bowl with a mixer and whisk attachments, combine the cold heavy cream (1 1/2 cups), sifted powdered sugar (1 1/4 cups), and vanilla extract. Beat on high speed until the mixture starts to thicken.
- Combine Cream Cheese and Whipped Cream: Add the beaten cream cheese mixture to the heavy cream whipped base. Beat on high speed until stiff peaks form, creating a fluffy, stable frosting.
- Fold in Oreo Crumbs: Gently fold in the Oreo crumbs into the frosting using a rubber spatula, ensuring even distribution without deflating the mixture.
- Decorate Cupcakes: Using Wilton tip 1A or a large star tip, pipe the whipped Oreo cream cheese frosting generously onto the cooled cupcakes. Top each cupcake with additional Oreo crumbs and half an Oreo cookie for decoration.
Notes
- Room temperature ingredients are crucial to ensuring a smooth batter and frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Ensure cupcakes are completely cool before frosting to prevent melting of the frosting.
- A large piping tip is recommended to prevent Oreo pieces from clogging the tip during decorating.
- You can substitute half and half or whole milk for buttermilk, but flavor and texture might slightly differ.
