OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO CUPCAKES
Make and share this Oreo Cupcakes recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 25m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and line 24 muffin cups with baking cups.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
- Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
- Spoon batter evenly into muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
- Cool completely on a wire rack before frosting.
- Store in an airtight container if not serving the same day.
- Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
- Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
- Quick Vanilla Buttercream Frosting:.
- Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
- Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
OREO CUPCAKES WITH OREO BUTTERCREAM
from tide and thyme. These cupcakes have a little treasure at the bottom of course, the Oreo cookie. Which, is such an unexpected and delightful treat. These cupcakes are vanilla, not chocolate. Sorry for the deceiving photo, another user put it up and I cannot remove it.
Provided by sofie-a-toast
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
- Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
- Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
- For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.
Nutrition Facts : Calories 449.8, Fat 20.6, SaturatedFat 10.1, Cholesterol 69.8, Sodium 247.9, Carbohydrate 63.5, Fiber 0.8, Sugar 44.3, Protein 4.3
OREO COOKIE CUPCAKES
From Simple and Delicious magazine Sept 2007 - submitted by M. Wiebe. A quick and easy cupcake to throw together that is different from the usual white cupcake. Kids seem to love these. (Prep time does not include time it will take for cupcakes to cool completely).
Provided by HokiesMom
Categories Dessert
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
- Gently fold in cookie crumbs (1 cup).
- Fill paper lined muffin cups 2/3rds full.
- Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
- Cool for 10 minutes before removing to wire racks to cool completely.
- Frost cupcakes and sprinkle with additional crushed cookies.
Nutrition Facts : Calories 198.3, Fat 7.9, SaturatedFat 1.1, Sodium 190.8, Carbohydrate 30.5, Fiber 0.2, Sugar 24.2, Protein 1.5
BEST COOKIES & CREAM CUPCAKES
I found this recipe on Pinterest, and am posting to try for a carry-in. (They turned out delicious! I changed the icing to make it sturdier by adding 8 oz lite cream cheese, an additional 1/2 t. vanilla, an additional 5 T of powdered sugar, and added 1/2 t. almond extract. They held up longer at the cook-out than they would have made with just whipped cream!)
Provided by Cook4_6
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
- To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
- Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.
Nutrition Facts : Calories 287.5, Fat 15.3, SaturatedFat 8.9, Cholesterol 72.4, Sodium 168.2, Carbohydrate 35.8, Fiber 1.7, Sugar 22.1, Protein 4.3
DEATH BY OREO CUPCAKES
This recipe is from Just a Pinch.com; had to look up all the package weights online though as they just had "a package of Oreos" in the recipe. Looked too good to lose!
Provided by Raquel Grinnell
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Mix cake mix according to directions with the eggs, milk (instead of water) and oil. Set bowl of batter aside.
- Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each one.
- Take 1/2 of remaining cookies and chop coarsely and add to cake batter. Fill the cupcake tins. Bake for 15 min (or according to box directions for cupcakes). While cupcakes are baking make the frosting.
- Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
- Chop remaining regular-sized Oreos very fine. Stir into frosting.
- After cupcakes are cool, frost them and decorate with a few mini oreos on top.
SEMI-HOMEMADE OREO CUPCAKES
Make and share this Semi-Homemade Oreo Cupcakes recipe from Food.com.
Provided by DanaDanaDana
Categories Dessert
Time 50m
Yield 24 Cupcakes
Number Of Ingredients 7
Steps:
- Prepare the cake mix according to the instructions on the box (using eggs and oil). Stir in 1-1/2 cups of crushed oreos. Bake 17-22 minutes. While cupcakes are cooling, mix the remaining oreos into the icing. Ice the cupcakes, and top each one with an oreo half. Enjoy!
Nutrition Facts : Calories 297, Fat 14.9, SaturatedFat 2.7, Cholesterol 26.4, Sodium 347.7, Carbohydrate 39.7, Fiber 1.5, Sugar 21.9, Protein 3.8
OREO COOKIES AND CREAM CUPCAKES
These little delights are so yummy and easy to make! (A real hit with cookie lovers of course.) I found this beaut on a cupcake blog some time ago, though I can't quite remember the site. I modified it slightly and totally recommend using a Betty Crocker's Super Moist cake mix. Try using chocolate cake mix and mint Oreos or special edition Oreos for a seasonal twist!
Provided by Hydra
Categories Dessert
Time 35m
Yield 22-24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
- Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
- Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
- Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
- For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
- **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.
Nutrition Facts : Calories 274.4, Fat 14.2, SaturatedFat 3.3, Cholesterol 31.1, Sodium 270.5, Carbohydrate 34.4, Fiber 0.9, Sugar 19.1, Protein 3.3
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