Embark on a chocolate lover's journey with these Extreme Oreo Cupcakes, where rich chocolate cake meets cookies and cream in three incredible layers of indulgence.
Whether it's a birthday celebration or dessert gathering, these Extreme Oreo Cupcakes bring bakery-quality decadence right to your table with their perfect blend of textures.
Perfect for special occasions or whenever you need an impressive treat, this recipe captures the magic of everyone's favorite cookie. Ready to create the ultimate Oreo dessert? Let's dive into this decadent and utterly rewarding recipe.
Master the Art of Extreme Oreo Cupcakes
These Extreme Oreo Cupcakes aren't just another dessert – they're a perfect fusion of cake and cookies. The combination of chocolate cake and cream filling creates an unforgettable taste experience.
Here's your guide to creating these spectacular Extreme Oreo Cupcakes, complete with professional tips to ensure your treats turn out perfectly every time.
Serving Suggestions for Extreme Oreo Cupcakes:
- Present on tiered dessert stands
- Serve with cold milk
- Add extra chocolate drizzle
- Include whole Oreos on the side
- Pair with vanilla ice cream
Pro Tips for Perfect Oreo Cupcakes:
- Cookie Placement: Press Oreo base firmly
- Temperature Control: Use room temperature ingredients
- Coffee Addition: Enhances chocolate flavor
- Filling Strategy: Core centers carefully
- Frosting Success: Beat until light and fluffy
Extreme Oreo Cupcakes Recipe:
- Preparation time: 35 minutes
- Cooking time: 20 minutes
- Servings: 12 cupcakes
- Equipment: Muffin tin, mixer, piping bags
Transform your kitchen into a cookie lover's paradise with these spectacular Extreme Oreo Cupcakes.
Ingredients:
For the Oreo Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- ½ cup hot coffee (or hot water)
- 16 Oreo cookies, chopped into quarters
- 12 whole Oreo cookies (for cupcake bases)
For the Oreo Cream Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreo cookies, finely crushed
For the Oreo Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 10 Oreo cookies, finely crushed
For Decoration:
- 12 mini Oreo cookies
- Oreo cookie crumbs
- Chocolate sauce for drizzling
Directions:
- Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners. Place one whole Oreo cookie in the bottom of each liner.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and sour cream until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot coffee, stirring until smooth.
- Fold in the quartered Oreo cookies, being careful not to overmix.
- Divide batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cream filling: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Fold in crushed Oreos.
- Once cupcakes are completely cooled, use a small knife or apple corer to cut a hole in the center of each cupcake, about 1 inch deep.
- Fill a piping bag with the Oreo cream filling and pipe into the center of each cupcake.
- Prepare the Oreo buttercream: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Beat in vanilla extract and salt until light and fluffy. Fold in crushed Oreos until well combined.
- Transfer buttercream to a piping bag fitted with a large star tip. Pipe frosting onto each cupcake in a swirl pattern.
- Garnish each cupcake with a mini Oreo, sprinkle with additional Oreo crumbs, and drizzle with chocolate sauce.
Ready to Indulge!
These Extreme Oreo Cupcakes offer an incredible combination of flavors that will make any occasion special. Each bite delivers the perfect balance of chocolate cake and cookies-and-cream goodness.
Storage Solutions:
- Room Temperature: Keep for up to 2 days
- Refrigeration: Store up to 5 days
- Make Ahead: Prepare components separately
- Serving Tip: Bring to room temperature before serving
Extreme Oreo Cupcakes
Transform your kitchen into a cookie lover's paradise with these spectacular Extreme Oreo Cupcakes.
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
Ingredients
Scale
For the Oreo Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- ½ cup hot coffee (or hot water)
- 16 Oreo cookies, chopped into quarters
- 12 whole Oreo cookies (for cupcake bases)
For the Oreo Cream Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreo cookies, finely crushed
For the Oreo Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 10 Oreo cookies, finely crushed
For Decoration:
- 12 mini Oreo cookies
- Oreo cookie crumbs
- Chocolate sauce for drizzling
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners. Place one whole Oreo cookie in the bottom of each liner.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and sour cream until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot coffee, stirring until smooth.
- Fold in the quartered Oreo cookies, being careful not to overmix.
- Divide batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the cream filling: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Fold in crushed Oreos.
- Once cupcakes are completely cooled, use a small knife or apple corer to cut a hole in the center of each cupcake, about 1 inch deep.
- Fill a piping bag with the Oreo cream filling and pipe into the center of each cupcake.
- Prepare the Oreo buttercream: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Beat in vanilla extract and salt until light and fluffy. Fold in crushed Oreos until well combined.
- Transfer buttercream to a piping bag fitted with a large star tip. Pipe frosting onto each cupcake in a swirl pattern.
- Garnish each cupcake with a mini Oreo, sprinkle with additional Oreo crumbs, and drizzle with chocolate sauce.
Notes
- For an even more intense chocolate flavor, use dark cocoa powder.
- The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. If you prefer, hot water can be substituted.
- To crush Oreos for the filling and frosting, place them in a food processor or in a plastic bag and crush with a rolling pin.
- For cleaner cutting when removing the centers, freeze the cupcakes for 15 minutes first.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- For a fun variation, try using Golden Oreos or flavored Oreos.
- The recipe can be doubled to make 24 cupcakes for a larger gathering.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
Leave a Reply