Barth Bakery
Sep 28, 20133 min
Updated: Aug 14, 2021
These moist and fluffy cupcakes are loaded with Oreos with a cookie on the bottom, chunks throughout, and speckles in the sweet cream cheese frosting! What’s not to love about this fun dessert that’s perfect for any celebration?
These cupcakes perfectly capture the flavor of an ice cream favorite.
Makes 24 cupcakes
24 Oreo cookie halves (12 whole cookies), with cream filling attached
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
2 tsp pure vanilla extract
¾ cup whole milk
½ cup sour cream
18-20 Oreos, coarsely chopped
8 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
1 tsp pure vanilla extract
3-4 cups confectioners' sugar, sifted
1 Tbsp heavy cream
1 cup crushed Oreos
24 Oreo cookie halves (12 whole cookies)
Preheat oven to 350°F. Line two cupcake pans with paper liners.
Place an Oreo half (with the cream filling attached) in the bottom of each liner, cream side up.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then beat in the vanilla.
Turn the mixer down to low speed and beat in half of the flour mixture until just combined. Add in the milk and sour cream, and beat until just combined. Then add the remaining flour mixture and mix well until incorporated.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to overmix.
Evenly divide the batter among the cupcake liners, and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
Using an electric mixer, cream together the cream cheese and butter on medium-high speed until smooth, about 1 minute. Add in the vanilla and mix well.
Beat in the confectioners' sugar until incorporated and smooth, about 1-2 minutes. (The amount of confectioners' sugar will depend on your desired level of sweetness.)
Add in the heavy cream and whip for about 4 minutes until the frosting is light and fluffy, scraping down the sides of the bowl periodically.
Gently fold in the crushed Oreos with a rubber spatula until evenly incorporated.
Pipe or spread the frosting on top of the cooled cupcakes and decorate with Oreo halves, if desired.
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