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–+ servings
Decorated Oreo cupcakes on a cake stand.
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5 from 10 reviews

Oreo Cupcakes

These Oreo cupcakes are chocolate moist cupcakes topped with Oreo whipped cream cheese. It taste like Oreo pie filling on top of the cupcake!
Prep Time1 hour
Cook Time22 minutes
Decorating Time20 minutes
Total Time1 hour 42 minutes
Servings: 12 cupcakes
Calories: 405kcal
Author: Stephanie Rutherford

Ingredients

Chocolate Cupcakes

  • 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

  • 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
  • Oreo crumbs 2 Oreos for decoration
  • 6 Oreos cut in half for decoration
US - Metric

Instructions

Chocolate Cupcakes

  • Preheat oven to 350°F. Line a 12 cup cupcake tin with cupcake liners. Set aside.
  • In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
    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
  • In a large bowl, whisk together oil, sugar, vanilla, eggs, and buttermilk. Heat the water on the stove until steaming. Slowly mix in the hot water.
    1/2 cup Oil, 1 cup White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1/2 cup Buttermilk, 1/2 cup Hot water
  • Pour the dry ingredients into the wet. Whisk until combined.
  • Use a large cookie scoop to scoop the batter. Fill the muffin liners 3/4 full. Bake for 17-20 minutes. They are done baking when a toothpick inserted comes out clean.
  • Let the cupcakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Cool completely decorating.

Whipped Oreo Cream Cheese

  • Use a food processor to blend the Oreos into a fine crumb. (Use the whole Oreo). Set aside.
    6 Oreos
  • In a small bowl using a hand mixer, Beat the cream cheese and heavy cream on high for 1 minute until creamy.
    8 oz Cream cheese, 2 TBSP Heavy cream
  • Using a mixer with a metal bowl and whisk attachments, add the heavy cream, powdered sugar, and vanilla. Beat on high speed until starting to thicken.
    1 tsp Pure vanilla extract, 1 1/2 cup Heavy cream, 1 1/4 cup Powdered sugar
  • Add in the cream cheese and beat on high speed until stiff peaks form. Take off the mixer and add in the Oreo crumbs. Use a baking rubber spatula to fold them in.
  • I used Wilton tip 1A to pipe the whipped cream on top of the cupcakes. You need a large piping tip so the Oreo's don't get stuck. I topped the cupcakes with more Oreo crumbs and half an Oreo.
    Oreo crumbs, 6 Oreos cut in half

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Make sure all "room temperature" ingredients are pulled 2 hours before baking.

Nutrition

Calories: 405kcal | Carbohydrates: 47g | Protein: 4g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 258mg | Potassium: 150mg | Fiber: 2g | Sugar: 21g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 2mg