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Easy Tasty Oreo Cupcakes Recipes

Updated on November 23, 2016

Oreo Crumb Cupcakes with Cream Cheese Frosting

40 mins to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 1 Food cake mix
  • 3 cups Powdered sugar
  • 1 tsp Vanilla extract

Oils & Vinegars

  • 1/2 cup Olive oil

Snacks

  • 24 Oreo cookies, fresh

Dairy

  • 3/4 cup Buttermilk, fresh
  • 8 oz Cream cheese, fresh
  • 1/2 cup Full cream butter
  • 1 cup Sour cream, fresh

Instructions

  1. Preheat stove to about 350 degrees.
  2. Carefully separate the Oreo sandwiches and then place one in every cupcake liner with the cream side up
  3. Gently mix the eggs, olive oil, fresh buttermilk along with the sour cream until all of the ingredients are combined.
  4. Add this mixture to the cake mix (sift cake mix for an easier mixing)
  5. Fill each cupcake liner about 2/3-3/4 full covering over the Oreos. Remember to very carefully shake the pan from side to side in order to allow the actual cupcake batter to gently settle. (If you do not do this then, the cupcakes will tend to have a tall peak due to the Oreo cookie down at the bottom.)
  6. Bake the cupcakes in accordance with the back of the cake mix box, remembering that usually it tends to not take the actual full baking time.
  7. For The Frosting: Combine the cream cheese along with the full cream butter and gently whip together until it is light and very smooth. Proceed to add the vanilla essence along with as much of the powdered sugar that is required for the desired taste.

Oreo Crumb Cupcakes with Cream Cheese Frosting
Oreo Crumb Cupcakes with Cream Cheese Frosting
Mint Oreo Cupcakes
Mint Oreo Cupcakes

Mint Oreo Cupcakes

Ingredients

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 box Devil's food cake mix
  • 1 1/2 tsp Peppermint extract
  • 3 cup Powdered sugar
  • 2 tsp Vanilla extract

Oils & Vinegars

  • 1/2 cup Oil

Snacks

  • 26 Mint oreo

Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 1 tbsp Milk
  • 1/2 cup Sour cream

Other

  • green food dye

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Place an oreo on the bottom of each cupcake liner. (You can twist the oreos and remove one of the chocolate "cookies" if you want. Just place the Oreo cream side up in the pans. You can use the Oreo cookie you removed for either decoration at the end or to crush and make your frosting!
3. Sift cake mix into a small bowl and set aside.
4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth.
5. Stir in cake mix.
6. Fill cupcake liners 3/4 full and bake for 15-20 minute or until an inserted knife comes out clean. Make sure to not bake your cupcakes on the bottom rack or else it might burn the Oreos on the bottom. If you're afraid of burning them, you can always chop up the Oreos and fold them into the batter instead of leaving them whole on the bottom on the liners.
7. Let cool.
8. Mint Oreo Frosting: Beat butter and cream cheese for 2 minutes. Add peppermint extract, milk and slowly add in powdered sugar until you reach your desired consistency. Add green dye one drop at a time until you like the color. Stir in your crushed Oreos, but don't over mix or else it will start to turn the frosting grey.
9. Pipe onto cooled cupcakes and top with extra Mint Oreos for decoration!

Oreo Cupcakes With Oreo Buttercream
Oreo Cupcakes With Oreo Buttercream

Oreo Cupcakes With Oreo Buttercream

50 mins to make, serves 1

Ingredients

Vegetarian

Refrigerated

  • 5 Eggs, large

Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Butter flavoring
  • 3 cups Cake flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tbsp Vanilla extract
  • 1/2 cup Vegetable shortening

Snacks

  • 20 Oreo cookies, halves
  • 6 tbsp Oreo cookies
  • 10 Oreo cookies

Dairy

  • 16 tbsp Butter, unsalted
  • 8 tbsp Butter
  • 1 1/4 cups Buttermilk

DIRECTIONS

  1. Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  2. Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
  3. Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
  4. For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
  5. Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

Oreo Cupcakes
Oreo Cupcakes

Oreo Cupcakes

Ingredients

Vegetarian

Baking & Spices

  • 2 lbs Powdered sugar
  • 1/8 tsp Salt
  • 1 tbsp Vanilla extract

Snacks

  • 2 packages Oreo cookies
  • 1 sleeve Oreo cookies
  • 1 bag Oreo cookies, Mini

Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Heavy cream

Instructions

Oreo Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners and place a whole Oreo at the bottom of each liner.
  2. Prepare the vanilla cupcake batter as described in the directions above.
  3. Crush into chunks about 25 Oreo cookies. Fold this into the batter.
  4. Scoop batter into cups at least ¾ full.
  5. Bake for about 18 minutes or until a toothpick comes out clean.
  6. Cool in pan for a few minutes before removing to a wire rack to cool completely.

Oreo Buttercream

  1. Cream butter until smooth using an electric stand mixer.
  2. Add the sugar, 1 cup at a time, beating until smooth after each addition. If it becomes too difficult to make smooth, add a Tbsp of cream at a time to loosen it up.
  3. Mix in the vanilla and salt.
  4. Add more cream until you get a smooth or spreadable consistency. Beat on high for about 5 minutes.
  5. Using a food processor, blend the remaining whole Oreo cookies until no chunks remain. Add this to the buttercream and mix until combined.
  6. Top each cupcake with frosting and garnish with a Mini Oreo.

Red Velvet Oreo Cupcakes

Makes 16 cupcakes

Ingredients

Vegetarian

Refrigerated

  • 2 Eggs, large

Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tbsp Cocoa powder
  • 2 tsp Food coloring, red
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 3 cups Sugar, powder
  • 2 tsp Vanilla

Oils & Vinegars

  • 1 tsp Distilled vinegar, white
  • 1 1/2 cups Vegetable oil

Snacks

  • 7 Oreo cookies

Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 2 8 oz packages Cream cheese

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and line muffin pan with cupcake liners. (I also used two muffin pans, I had batter for 16 cupcakes)
  2. In a bowl on an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla on medium low.
  3. Add the sifted dry ingredients to the wet mixture and beat on low until smooth and just combined.
  4. Add MOST of the crushed Oreo cookies (set aside about 2 tbs to top of the cupcakes.) and stir on low until just incorporated.
  5. Divide the batter evenly among the cupcake cups, filled about ¾ full.
  6. Bake for 18-20 minutes. Do a toothpick test to make sure the cupcakes are cooked through. Cool completely before frosting.
  7. Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth and light. (about 2-3 minutes)
  8. Lower the speed to low and slowly add the powder sugar. Beat until just incorporated. Increase the speed to medium-high and mix until very light and fluffy. (about another 1-1½ minutes)
  9. Frost the cupcakes and sprinkle with remaining crushed Oreos.

Oreo Cream Cheese Red Velvet Cupcakes

10 mins to cook, serves 24

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Baking & Spices

  • 4 cup Powdered sugar
  • 4 tsp Vanilla
  • 1 box Velvet cake mix, red

Oils & Vinegars

  • 1/2 cup Oil

Snacks

  • 24 Oreo cookies
  • 10 Oreo's

Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Milk
  • 1 cup Sour cream

Directions

  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, combine eggs, oil, sour cream, milk and vanilla extract until smooth.
  4. Stir in cake mix into wet mix, mixing well.
  5. Take your Oreo's and place one at the bottom of each cupcake liner.
  6. Scoop batter over each Oreo to fill the liners about 3/4 full.
  7. Bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
  8. While those are cooking, take your Oreo cookies (just the chocolate pieces and not the filling) and crush in a plastic bag using a rolling pin.
  9. In a medium bowl beat butter and cream cheese together. Add vanilla extract and slowly add powdered sugar 1 cup at a time beating to make smooth.
  10. When you have that all mixed sift your crushed Oreos into the mixture. Any broken up chunks left in the sifter put aside.
  11. Pipe onto cooled cupcakes.
  12. Top with extra Oreos sprinkle chunks you set aside.

Chocolate Mousse Oreo Cheesecake Cupcakes

Serves 16

Ingredients

Refrigerated

  • 3 Egg whites
  • 3 Egg yolks

Baking & Spices

  • 5 oz Baking chocolate, semisweet
  • 1 tbsp Flour
  • 3/4 cup Granulated sugar
  • 6 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Snacks

  • 16 Oreo cookies, mini
  • 4 Oreos
  • 18 Oreos-crushed into, whole

Dairy

  • 1/4 cup Butter, unsalted
  • 16 oz Cream cheese
  • 1 2/3 cups Heavy whipping cream
  • 2 tbsp Milk

Other

  • 1/4 cup Sour crème

Instructions

  1. To make the crust:
  2. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
  3. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool.
  4. To make the cheesecake filling:
  5. In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
  6. Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.
  7. To make the chocolate mousse:
  8. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
  9. Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.
  10. Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
  11. Stir in crushed Oreos.
  12. If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
  13. Garnished with mini Oreos before serving.
  14. Store in the fridge and bring to room temperature before serving.

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