Flavorful, rich, and creamy Oreo crumb buttercream frosting with a decadent and moist chocolate cake.
I am so excited to be sharing this recipe with you! I am officially back from college and can’t wait to share some of my delicious recipes with you all this summer! I’m kicking the summer off with Cookies and Cream Chocolate Cupcakes because who doesn’t love Oreos?! It is a crowd favorite, so it is perfect to bring to a summer BBQ.
I started making these cupcakes because my house always seems to have a half-eaten box of Oreos that get stale and then nobody wants to eat it. So, I had to find a way to repurpose these cookies to make them more enjoyable. Cookies and cream is one of my favorite flavors paired with chocolate. For these cupcakes, I use my chocolate cupcake recipe from my Peanut Butter Lover’s Chocolate Cupcake recipe; feel free to view that post for tips and tricks on how to perfect these cupcakes!
Bake the chocolate cupcakes first and set aside to cool completely. When the cupcakes are cooling, make the frosting. For the cookies and cream frosting, I suggest you use single stuffed Oreos to reduce the sweetness of the frosting from the Oreo cream. I generally use Trader Joe’s Joe-Joe’s which are Trader’s Joe’s versions of Oreos, but any brand of Oreos will work perfectly.
Make this frosting like any other traditional American buttercream. Using a food processor, process the Oreos until very fine crumbs. I find that the fine Oreo crumbs produce a better product because the frosting will easily come out of the piping tip. If the Oreo crumbs are too large, then you will have problems with the Oreo crumbs clogging the piping tip. In the bowl of a stand mixer, cream the butter. Slowly add the powder sugar and vanilla extract. Then, add heavy cream. At this point, the frosting may seem a little thinner than what you would expect. Add the Oreo crumbs. This will thicken the frosting to the perfect consistency for piping. If you still think the frosting is too thin, then add more powdered sugar. On the other hand, if you think that the frosting is too thick, add more cream. The frosting should form soft peaks. Transfer the frosting into a large piping bag fitted with a Wilton 4B tip, or something similar.
These cupcakes are a huge hit, and I hope you give them a try soon! I would love to see pictures of your cupcake creations! Tag me in your pictures on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane!
Cookies and Cream Chocolate Cupcakes
- For the Cake:
- 1 3/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups dark unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup flavorless oil (I used vegetable oil)
- 3 teaspoons vanilla extract
- 1/2 cup very hot coffee
- 1/2 cup very hot milk
- 1 cup (2 sticks) butter, room temperature
- 5 cups powder sugar
- 2 teaspoons vanilla extract
- 2 cups Oreo crumbs (about 20 Oreos)
- 1/3 cup heavy cream
For the Frosting:
- For the Cake:
- Preheat the oven to 325 degrees F and line 24 large cupcake tins with a paper liner.
- In a large bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a small bowl or large measuring cup, whisk together the eggs, 1 cup milk, oil, and vanilla.
- Make a small well in the middle of the dry ingredients and pour in the wet ingredients. Gently mix until just combined. Don’t over mix.
- Mix together the hot coffee and hot milk. Slowly pour the hot liquid into the batter and stir until it is well combined. The batter will be very thin.
- Let the batter sit for 5-10 minutes, then fill the cupcake liners 2/3 of the way full. Clean any excess batter around the pan. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool to room temperature, then put the cupcakes in the refrigerator while making the frosting. For the Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter. Add the powder sugar, then the milk and vanilla.
- Add in Oreo crumbs and whip on medium speed for 1 minute.
- Add more milk or powder sugar, if needed, to obtain soft peaks.
- Put the frosting in a large piping bag fitted with your desired tip, and decorate!