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Since I was testing recipes, I ended up only doing half the recipe, which is what I have listed below. This is nice if you want a smaller batch of cupcakes. I don’t know about you, but we don’t need that many cupcakes around with just the two of us. I was happy with how the cupcakes turned out with the addition of crushed Oreo’s.

On my first test batch, I only sprinkled Oreo’s on the top of the batter. They were good and the crunch from the Oreo’s was a nice textural contrast. On my second test, I mixed in some crushed Oreo’s and sprinkled some on top as well. That ended up being the winning combination. You can’t have too many Oreo’s in an Oreo cupcake, right?

This recipe makes 8-9 cupcakes depending on how full you want your cupcakes to be. I’ve done it with both 8 and 9 cupcakes and I didn’t notice a huge difference. So the choice is yours on how many you’d like to make!

I have mentioned before that this is my favorite muffin pan. If you don’t have a cookie scoop, I highly recommend this one. I use it for everything and it ensures that everything is portioned evenly. I especially like it for portioning out cupcake batter into the muffin pan.

The frosting

I don’t know about you, but I love making cupcakes so I can decorate them. Something about frosting them is just so satisfying. I will confess that I will sometimes use boxed cake mix since it’s so easy and good. It’s always consistent, and you don’t have to worry about them not turning out. To me it’s all about the frosting anyways!

I have a go to frosting recipe, but I needed something with a little more structure and something that would travel well. Most of the recipes that I saw used a buttercream recipe. I’m not a big fan of buttercream as I generally think of them as being too sweet. When I was researching recipes, a lot of them called for so much sugar. I understand that it’s needed for structure, but I wanted something that would taste good and hold up.

I found this recipe, but I made some tweaks after my initial test. It was still pretty sweet for us so I decided to add some cream cheese to cut the sweetness. We really preferred the version with the cream cheese. The addition of the cream cheese really helps cut down on the sweetness and added a little bit of tang. Both being good things in my book!

Like I said earlier, I love to frost cupcakes. These are my favorite piping bags and this is my go to piping tip. I highly recommend both if you want the best looking cupcakes!

What’s your favorite cupcakes to make or eat? Are you a buttercream fan?

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Oreo Cupcakes with Cream Cheese Buttercream

These Oreo Cupcakes with Cream Cheese Buttercream are surprisingly light with crunchy cookie crumbles. The cream cheese buttercream adds a nice sweetness!

Course Dessert

Cuisine American

Keyword buttercream, chocolate, cream cheese, cupcakes, oreos

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 9 Cupcakes

Author Amy’s Delicious Mess

Ingredients

Oreo Cupcakes

• 6 tbsp all purpose flour
• 1/4 cup unsweetened natural cocoa powder
• 1/4 tsp plus 1/8 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp kosher salt
• 1 large egg, at room temperature
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tbsp plus 2 tsp vegetable oil
• 1/4 cup buttermilk, at room temperature (see notes)
• 1 tsp pure vanilla extract
• 6 Oreo cookies, crushed and divided (1/2 for the batter, 1/2 for sprinkling on top of the batter)

Cream Cheese Buttercream Frosting

• 1 cup ( 2 sticks) unsalted butter, at room temperature
• 1/4 cup ( 2 oz) reduced fat cream cheese, at room temperature
• 2 tbsp heavy cream
• 2 tsp pure vanilla extract
• 1/8 tsp kosher salt
• 2 1/2 cup (10 oz) powdered sugar
• 5 Oreo cookies, crushed

Instructions

Oreo Cupcakes

• Preheat oven to 350°F and line a muffin pan with 9 cupcake liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract. Add the dry ingredients to your large bowl and stir until just combined.
• Add in 1/2 of the crushed Oreo's to the batter and stir to combine.
• Fill your cupcake liners with the batter, about 3/4 of the way full. Top each cupcake with some of the reserved Oreo's.
• If you have any empty muffin wells, fill half way with water so the cupcakes will bake evenly.
• Bake for 15-18 minutes or until a toothpick comes out clean.
• Allow the cupcakes to cool for 5 minutes before removing from the muffin pan and transferring to a cooling rack. Cool cupcakes completely before frosting.

Cream Cheese Buttercream

• In a stand mixer on medium-high, beat the butter, cream cheese, heavy cream, vanilla, and salt. Beat for 1 minute or until well combined.
• On medium-low speed, slowly add in the powdered sugar. Mix until the sugar is fully incorporated and smooth. Scrape down the sides of the bowl as needed, to help incorporate the powdered sugar.
• Beat on medium-high speed until the frosting is light and fluffy, approximately 5 minutes.

Frosting the Cupcakes

• Use your desired frosting method to frost the cupcakes. I use a piping bag with a piping tip, but if you don't have that you can just use an offset spatula, butter knife, or even a plastic bag with the corner cut off.
• Once your cupcakes have been frosted, top with the crushed Oreo's.

Notes

1. If you do not have buttermilk, you can add 1/4 tsp of white vinegar into a measuring cup and then fill with milk until you get 1/4 cup.
2. You can replace the reduced fat cream cheese with regular cream cheese if you prefer in the buttercream.
3. You can easily make just half of the Cream Cheese Buttercream Frosting.  It really just depends on how much frosting you like.  You could easily double the cupcake recipe and still probably have enough frosting with one batch.
4. These cupcakes should be stored in the fridge, but for serving I would let them come to room temperature so the frosting can have time to soften.

 

 

The nutrition facts below are based on the recipe above using 1/2 of the frosting recipe.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Since I knew that they would be very time consuming, I decided to start these a few days ahead of time. I would strongly suggest this if you plan on making these. Especially if you decide to make two different kinds like I did. I’m sure it will go faster next time and trust me there will be a next time because these were good. I mean they were really good and everyone thought so.

The white cake that I used was too soft to shape into cupcake bites so I just decided to make them into cake balls. I think that the reason they were too soft was because B wanted some of the cake when it came out of the oven and I said that he could because I didn’t think that it would be that big of a deal. BIG mistake! So the lesson that I learned was that you shouldn’t eat ANY of the cake that is destined to be made into these bites. Although he ate some of the German chocolate one and it didn’t effect it at all………strange.

This is how I broke down the work. It made it much less stressful and fun to do it in stages rather than trying to get it all done in one day.

Day 1: Bake cakes and allow to cool. Crumble cakes and mix in frosting. Shape into balls and put into fridge.

Day 2: Shape balls using cookie cutter into cupcake shapes. Return to fridge.

Day 3: Dip and decorate cupcake bites.

Cupcake bites

2 13X9 baked cakes (I used boxed German chocolate and white cake)

2 cans of frosting (I used milk chocolate and vanilla)

2 packages almond bark (One chocolate and one vanilla flavored)

1 package candy melts (You can use any color but I used pink)

Rainbow sprinkles

M&M’s

Day 1

Crumble the cake in a large bowl and add the can of frosting.

German chocolate cake with milk chocolate frosting

White cake with vanilla frosting

Mix until the frosting is evenly incorporated into the cake crumbles.

Shape your cake mixture into balls and place onto a waxed paper sheet pan. I used my number 50 cookie scoop and rolled them into balls in my hands and they turned out to be just the right size. Once all the cake is shaped into balls cover with plastic wrap (I used my cake pans that had lids so I could easily stack them in my fridge) and refrigerate for at least several hours or overnight like I did.

Day 2

Remove your cake balls from the fridge. Shape a ball into more of an oval shape.

You will need a flower shaped cookie cutter that is 1.25″ wide X .75″ tall

Push the oval half way into the cookie cutter and use your hand to shape the top into a mound. (I just used the palm of my hand when I was pushing the oval into the cookie cutter.)

Push the cupcake out of the cookie cutter from the bottom. You should have something that resembles a mini cupcake. Isn’t it cute???

Now do the rest of your balls. Once you are finished return them to the fridge.

Day 3

Melt the chocolate flavored almond bark according to the directions on the package. I just melted mine in the microwave and that seemed to work out well. I would just pop it into the microwave for a few seconds if it started getting hard again as I was dipping.

Dip the bottom of the cupcakes into the brown almond bark. Dip only until where the mound part starts. Shake off any excess and place on a waxed paper lined baking sheet so that the mound side is down. Dip the remaining cupcake bites. The almond bark should set fairly fast since the bites are cold.

Once you have finished dipping all the bottoms of the cupcake bites melt the vanilla flavored almond bark or whatever candy melts you are using. You can start dipping the tops. If the cupcake tops weren’t completely covered I would just use a spoon to do whatever cover up I needed to and then shake off the excess. Then place them back onto the lined baking sheet bottom side down and immediately place a M&M on the top and cover with sprinkles before the bark hardens. Repeat with all of your cupcake bites.

Each 13X9 cake should yield about 50 cupcake bites.

Aren’t these so cute?? I think I’m in love! They are cute AND taste good!

For the balls I just dipped them completely in the bark and then sprinkled them with sprinkles.

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