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Totally The Bomb

OREO Cupcakes

4.50 from 4 votes
I have a little secret: I love OREO cookies. The cream is what gets me. And, to further that love, I have found the Most Creamy Cream-Filled OREO Cupcakes--and I can't get enough. They're so addictive.
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings: 18
Course: Death By Dessert
Calories: 354

Ingredients
  

  • For Cupcake Base:
  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • For Icing:
  • ½ cup butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 Tbsp. milk
  • ½ cup crushed Oreos
  • For Filling:
  • ¼ cup butter softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 Tbsp. milk
  • Topping:
  • one whole Oreo per cupcake

Method
 

For Cupcakes:
  1. Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  2. In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream sugar, oil, and egg. 
  4. Next, add vanilla extract.
  5. On a low speed, alternate blending in dry mixture and milk.
  6. Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Filling:
  1. Once cupcakes are thoroughly cooled, hollow out a small well into the center of each and place one spoonful of filling mixture (enough to reach the top of the cupcake).
For Frosting:
  1. In a medium bowl, cream butter until it is soft and fluffy. 
  2. Gradually blend in confectioners' sugar, then vanilla extract.
  3. Blend in milk one tablespoon at a time until right consistency is reached. 
  4. Hand mix in crushed Oreos but don't over mix. You want this to have a good 'cookies and cream' feel to it.
For Topping:
  1. Add one whole Oreo to every cupcake.