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Oreo Cupcakes

A friend of mine recently got promoted at work and to celebrate I baked a batch of cupcakes.

These cupcakes, however, were no ordinary treat -- infused with Oreo cookie crumbles and topped with an Oreo buttercream frosting, they were the epitome of that cookies-and-cream flavor she loves so much.

This cupcake took a bit of trial and error to produce. A lot of people who I've seen make Oreo cupcakes twist the cookie in half and place the side with the frosting in the bottom of each cupcake like this:


I tried this and while I love the look of this going into the oven and all the promise it held for a fabulous cupcake, it was too greasy for my liking.

So, the next batch I sent in I coated crushed cookie crumbs in flour, then sprinkled into the batter mid-bake so they would settle in the center/top of the cake and produce less grease throughout the batter.

Worked like a charm! The cake stayed moist, and the Oreos still had a nice crunchy texture.

Make your own - complete with Oreo buttercream on top.


  • 1 box yellow cake mix (next time I make these I plan on replacing the oil in the recipe with milk - should tone down the grease factor even more!)
  • 1 pack of Oreo cookies (I used the Double Stuf)
  • About a cup of flour
  • 1 pound of butter
  • 3 - 4 cups confectioner sugar
  • 1 teaspoon vanilla extract

Start by preparing your cake mix according to the box instructions -- or replace the oil for the milk like I'm going to do next time I make these and share in the comments section if it works!

Once your batter is ready, distribute it evenly into your cupcake paper lined pans. I use an ice cream scoop - works like a charm!

Next, bake! While your cupcakes bake to the 8 minute mark, chop up your Oreo cookies, cream and all. I used a sharp knife to cut into pieces. Toss these cookie bits in flour.



At 8 minutes, remove your cupcake pan from the oven and sprinkle the floured cookie bits into the batter - the flour will prevent them from sinking to the bottom.
Put the cupcakes back in the oven and bake for another 8 minutes, or until the tops spring back from a light touch.

Allow cupcakes to cool completely. Resist the urge to eat them.

As they cool, prepare your buttercream frosting. Follow this basic recipe for homemade buttercream frosting, then mix in finely chopped Oreo cookie crumbs with a spatula - omit the filling and simply fold to incorporate.



Pipe your frosting onto the tops of your cupcakes and garnish with a whole Oreo pressed into the center or with excess cookie crumbs.


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