Oreo Cupcakes

Everyone will fall in love with these succulent homemade Oreo cupcakes, topped with a thick and fluffy cookies and surf frosting recipe!

This is the ultimate Oreo cupcake recipe!

If you are looking for archetype cupcakes to whip up for a school birthday party, barbecue, victual shower, wedding, or any other triumph at all, these visionless chocolate cupcakes unchangingly put a smile on the squatter of everyone who tries one.

The cupcake itself is soft and moist, and the frosting is so good that you’ll want to eat it straight out of the trencher with a spoon!

Readers moreover love these Peanut Butter Brownies

The trick to the weightier Oreo cupcakes

While some Oreo cupcake recipes undeniability for chocolate confection mix, homemade cupcakes taste so much largest than ones from a box.

The trick to make homemade cupcakes that are just as quick and easy as using a boxed mix is to measure out the dry ingredients days or plane weeks superiority of time.

You can store this Oreo cupcake mix in a sealed gallon size bag in the kitchen pantry so it is ready whenever you want to make cupcakes!

Over 60 billion Oreos are sold each year, making them both the world’s and America’s favorite cookie. If you try these frosted Oreo cupcakes, hopefully they will quickly wilt your favorite cupcake recipe.

Above, watch the step by step Oreo cupcake recipe video

Cookies and Surf Frosting

This recipe gives you two options for the Oreo frosting.

If you’re pressed for time, the easy option is to simply use your favorite store bought buttercream or surf cheese frosting. Stir in crushed Oreo sandwich cookie crumbs.

Or you can make your own whipped homemade frosting from scratch by combining the following:

1 cup salted butter or plant based butter, 3 cups powdered sugar or erythritol, 1 teaspoon pure vanilla extract, and a sprinkle of Oreo cookie crumbs.

The secret to making the weightier Oreo frosting that stays white instead of turning grey is to whip everything except the cookies up first, using hand beaters or a stand mixer.

Once you unzip a thick and smooth buttercream frosting texture, turn off the beaters and very gently stir in the cookie crumbs.

You can either spread the frosting onto the cupcakes with a pocketknife or scoop it into a piping bag or pastry bag. I used a Wilton 1M unshut star decorating tip for the cupcakes in the photos.

Place a chocolate sandwich cookie onto each cupcake for fancy presentation.

While you have the beaters out, make this Peanut Butter Dip

Ingredients you need for the recipe

The frosted cookies and surf cupcakes undeniability for flour, unsweetened cocoa powder, sugar, sultry soda, salt, white or world cider vinegar, oil, pure vanilla extract, yogurt, water, frosting, and of undertow Oreos.

I recommend spelt, white, or a gluten self-ruling all purpose flour mix. Do not use almond flour or coconut flour. There is moreover a low carb cupcake option in the recipe below.

Feel self-ruling to use regular white sugar or unrefined sugar, such as coconut sugar. For sugar self-ruling Oreo cupcakes, substitute xylitol or granulated erythritol.

To get that archetype Oreo cookie flavor, the Dutch cocoa powder is important. It should be misogynist at most grocery stores. Hint: Just squint for the words “processed with alkali” in the cocoa powder ingredient label to find Dutch processed cocoa.

Vegetable, sunflower, or melted coconut oil all work to make the chocolate Oreo cupcakes. I have not tried an oil self-ruling version and therefore can’t recommend one.

Any store bought or homemade crème filled chocolate wafer cookie can be substituted for the Oreos.

If you prefer, here are some No Torch Oreo Cheesecake Cupcakes

Vegan Oreo Cupcakes

This kid friendly cookies and surf cupcake recipe is based on a popular chocolate wacky confection from the 1930s that calls for sultry soda and vinegar to make the confection rise instead of eggs.

So the cupcakes once just so happen to be egg free.

If you want to make them vegan, use your favorite dairy self-ruling yogurt in the cupcake recipe and plant based butter in the cookies and surf frosting.

Also try these popular Vegan Chocolate Chip Cookies

How to make Oreo cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners.

Whisk the water, yogurt, oil, vanilla, and vinegar in a large mixing bowl, and let this sit while you sift together the remaining ingredients in a separate bowl.

Pour wet into dry, stir just until evenly mixed, and smooth the cupcake thrash into the prepared pan. Only fill the liners up well-nigh two thirds of the way, considering they will rise while they cook.

Place the sultry tray on the oven’s part-way rack, and torch for 20 minutes. If you prefer to make mini Oreo cupcakes, torch the mini cupcakes for just 10 minutes.

The desserts should be domed without this time (see video above). A toothpick inserted into the part-way of a cupcake should come out mostly clean.

Let the cakes tomfool surpassing frosting. These taste plane largest the next day, and the liners peel off hands without sitting a day as well.

Storage tips

Store leftover cupcakes in a covered container, either on the counter or in the refrigerator, with a small opening for moisture to escape.

After a day or two, I recommend refrigerating leftovers for optimal freshness.

The cupcakes can moreover be frozen. While you technically can freeze them with frosting included, it is weightier to ice the cupcakes without thawing, considering the buttercream will have a much largest linty texture.

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