If you have a sweet tooth that craves something rich, decadent, and utterly irresistible, then this Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe is going to become your new obsession. Imagine moist chocolate cupcakes packed with deep cocoa flavor, crowned with a luxuriously light, whipped cream cheese frosting generously mixed with crushed Oreos – every bite is like a mini celebration of textures and tastes that is both nostalgic and sophisticated. These cupcakes are the perfect treat for any occasion, whether it’s a casual family gathering or a special celebration where you want to impress with a homemade delight that feels as good as it tastes.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making these cupcakes shine. Each one plays a crucial role, whether it’s building the cupcake’s rich cocoa foundation or lending the frosting its signature creamy and crunchy charm. These ingredients may be simple, but their combination creates something truly magical.
- 1 cup All-purpose flour: Provides structure and a tender crumb for the cupcakes.
- 1/2 cup Dutch process cocoa powder: Delivers a deep, smooth chocolate flavor without bitterness.
- 1 tsp Baking powder: Helps the cupcakes rise perfectly fluffy.
- 1/4 tsp Baking soda: Adds extra lift and balances acidity.
- 1/2 tsp Salt: Enhances and balances the sweetness and chocolate notes.
- 1/2 cup Oil (canola or vegetable): Keeps the cupcakes moist and tender without overpowering flavors.
- 1 cup White granulated sugar: Sweetens and helps create the perfect cupcake texture.
- 2 Large eggs (room temperature): Bind ingredients and add richness.
- 1 tsp Pure vanilla extract: Adds warmth and depth to the chocolate base.
- 1/2 cup Buttermilk (room temperature): Contributes a slight tang and moist crumb.
- 1/2 cup Hot water: Intensifies the cocoa flavor and creates a silky batter.
- 8 oz Cream cheese (room temperature): The heart of the whipped frosting, lending tang and creaminess.
- 2 TBSP Heavy cream: Lightens the cream cheese for a fluffy consistency.
- 1 tsp Pure vanilla extract: Enhances the frosting’s flavor complexity.
- 1 1/4 cup Powdered sugar (sifted): Sweetens the frosting smoothly without grittiness.
- 1 1/2 cup Heavy cream (cold): Whips into soft peaks to create that luscious, airy frosting base.
- 6 Oreos (crumbs): Mixed into the frosting for irresistible cookie crunch.
- Oreo crumbs (2 Oreos for decoration): Adds texture and visual appeal on top.
- 6 Oreos cut in half (for decoration): The perfect finishing touch on each cupcake.
How to Make Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining a 12-cup cupcake tin with paper liners. This simple prep ensures an even bake and easy cupcake removal later on.
Step 2: Sift Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Sifting aerates the mixture and removes lumps, which leads to a gentler, fluffier cupcake texture.
Step 3: Mix Wet Ingredients
Using a large bowl, whisk the oil, sugar, vanilla, eggs, and buttermilk together until smooth and well combined. The mix of oil and buttermilk helps keep the cupcakes moist while the eggs boost structure.
Step 4: Incorporate Hot Water
Heat the water on the stove until it’s steaming hot, then slowly whisk it into the wet mixture. This step intensifies the chocolate flavor and creates a silky batter that will bake into tender, rich cupcakes.
Step 5: Combine Wet and Dry
Pour the dry ingredients into the wet and whisk until just combined. Overmixing here can make the cupcakes tough, so a few small lumps are okay! This delicate balance ensures a cupcake with great texture.
Step 6: Scoop and Bake
Use a large cookie scoop to fill each cupcake liner about three-quarters full with batter. Bake for 17-20 minutes until a toothpick inserted in the center comes out clean. Baking time can vary slightly, so keep an eye on them toward the end. Once done, allow them to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Step 7: Prepare the Whipped Oreo Cream Cheese Frosting
Begin by crushing 6 Oreos in a food processor until fine crumbs form. In a separate bowl, beat the cream cheese with 2 tablespoons of heavy cream until creamy and smooth. Next, whip the cold heavy cream with powdered sugar and vanilla on high speed until it starts to thicken. Blend in the cream cheese mixture until you reach stiff peaks. Gently fold in the Oreo crumbs with a spatula to evenly distribute that iconic Oreo cookie crunch throughout the frosting.
Step 8: Frost and Decorate
Using a large piping tip, such as Wilton 1A, pipe the whipped Oreo cream cheese frosting on each cooled cupcake. The wide opening prevents crumbs from clogging the tip. Finally, garnish each cupcake with a sprinkle of Oreo crumbs and a half Oreo cookie for a spectacular finish.
How to Serve Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
Garnishes
To make each cupcake look like a miniature masterpiece, top with Oreo crumbs and half an Oreo cookie. These simple garnishes add texture and a beautiful visual cue that highlights the flavor inside. For extra flair, you could dust a light sprinkle of cocoa powder or edible glitter for celebrations.
Side Dishes
Serve these cupcakes alongside a cold glass of milk or a warm cup of coffee to balance the sweetness. For a party, fresh berries make a refreshing contrast, while a scoop of vanilla ice cream can transform the experience into a dessert extravaganza.
Creative Ways to Present
Display the cupcakes on a tiered stand to showcase their decoration. You could also place each in a decorative cupcake wrapper or add customized flags or toppers for birthdays or themed occasions. For an extra surprise, fill some cupcakes with Oreo cream filling before frosting for a hidden treat.
Make Ahead and Storage
Storing Leftovers
Leftover Oreo cupcakes staying fresh is easy if stored properly. Keep them in an airtight container in the refrigerator due to the cream cheese frosting, and they will stay moist and delicious for up to 3 days.
Freezing
If you want to prepare in advance, freeze unfrosted cupcakes in an airtight container for up to 2 months. When ready to use, thaw at room temperature, then frost and decorate. For frosted cupcakes, freeze individually on a baking sheet before transferring to a container to avoid squishing the frosting.
Reheating
Because of the frosting, reheating is best avoided, but if you prefer your cupcakes warm, remove the frosting first, microwave the cupcake for about 10-15 seconds, then add the frosting back on or serve frosting chilled for a delightful contrast.
FAQs
Can I use regular cocoa powder instead of Dutch process?
You can substitute regular cocoa powder, but Dutch process has a smoother, less acidic flavor that enhances the chocolate depth in the Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe.
Can I make these cupcakes dairy-free?
To make a dairy-free version, substitute plant-based cream cheese and heavy cream alternatives, and use non-dairy milk instead of buttermilk. Keep in mind it will slightly change the texture and flavor.
How do I know when cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, they are perfectly baked. Avoid overbaking to keep them moist.
Can I use homemade crushed Oreos or substitute other cookies?
Absolutely! You can crush any sandwich cookie, but Oreos give this recipe its classic flavor. Homemade or store-bought crushed Oreos add the best crunch and authenticity.
Is it necessary to chill the cupcakes before frosting?
Yes, completely cooling cupcakes before frosting prevents melting and ensures the whipped Oreo cream cheese frosting holds its shape beautifully.
Final Thoughts
There is something truly joyful about homemade treats that delight every sense, and this Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe is one of those gems. Whether you’re baking for yourself, family, or friends, these cupcakes offer a wonderful combination of flavors and textures that bring smiles all around. I can’t wait for you to try them and experience the magic of crunchy Oreo bits and fluffy frosting hugging a rich, chocolatey cupcake in every bite. Happy baking!
Print
Oreo Cupcakes with Whipped Oreo Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich Oreo Cupcakes featuring moist chocolate cupcakes topped with a creamy whipped Oreo cream cheese frosting. Perfect for gatherings, these cupcakes combine the classic chocolate flavor with Oreo cookie crumbs for a delightful treat.
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 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)
- Oreo crumbs (2 Oreos for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, pure vanilla extract, eggs, and buttermilk until well combined. Heat the water on the stove until steaming, then slowly mix the hot water into the wet ingredients to help bloom the cocoa powder and create a smooth batter.
- Combine Wet and Dry: Gradually pour the dry ingredients into the wet ingredients and whisk until the batter is smooth and fully combined without overmixing.
- Scoop and Bake: Using a large cookie scoop, fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Oreo Crumbs: Using a food processor, blend 6 whole Oreos until fine crumbs form. Set aside.
- Beat Cream Cheese Mixture: In a small bowl, use a hand mixer to beat the cream cheese and 2 tablespoons of heavy cream on high speed for 1 minute until creamy and smooth.
- Whip Heavy Cream and Sugar: In a separate large metal bowl, add 1 1/2 cups of cold heavy cream, sifted powdered sugar, and vanilla extract. Using a mixer with a whisk attachment, beat on high speed until the mixture begins to thicken.
- Combine Frosting: Add the whipped cream cheese mixture to the whipped heavy cream mixture and beat on high speed until stiff peaks form, ensuring a fluffy, stable frosting.
- Fold in Oreo Crumbs: Remove the bowl from the mixer and gently fold in the Oreo crumbs using a rubber spatula to evenly distribute them without deflating the frosting.
- Decorate Cupcakes: Using a large piping tip (Wilton 1A recommended), pipe the whipped Oreo cream cheese frosting onto the cooled cupcakes. Garnish each with additional Oreo crumbs and half an Oreo for decoration.
Notes
- Ensure all your ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter and better texture.
- Use a large piping tip to prevent Oreo pieces from clogging the nozzle while decorating.
- Cooling cupcakes completely before frosting prevents the frosting from melting.
- For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives, though texture may vary.
- Store cupcakes covered in the refrigerator for up to 3 days to keep the frosting fresh.
