Prepare for an extraordinary treat that will delight both children and adults alike: these irresistible Cookies and Cream Cupcakes! Featuring a soft marshmallow filling at their heart, a rich Oreo frosting on top, and a delightful surprise Oreo cookie baked right into the bottom, these cupcakes redefine decadence.
If you’re an Oreo enthusiast, you’ll love exploring other creative ways to use these iconic cookies! Don’t let those extra Oreos go to waste – transform them into delectable Oreo Balls, chewy Cookies and Cream Cookies, or rich Oreo Brownies. Each recipe offers a unique spin on America’s favorite cookie, perfect for any occasion.
Unveiling the Best Oreo Cupcakes: A Symphony of Sweetness
As a passionate dessert connoisseur, I admit a special fondness for cupcakes. While I certainly don’t discriminate against any sweet treat, there’s something uniquely charming about the perfect swirl of frosting atop an individually portioned cake. And when it comes to family favorites, Oreos reign supreme in our household. Seriously, an open package of these iconic cookies rarely lasts more than a day! So, when you bring together the delightful concept of a cupcake and the irresistible charm of Oreos, you don’t just get a dessert – you create the absolute best Cookies and Cream Cupcakes imaginable.
What truly elevates these particular cupcakes above the rest is their hidden gem: a wonderfully fluffy marshmallow filling nestled right in the center. This creamy, sweet core provides an incredible textural contrast and an extra layer of flavor that is simply divine. It might seem like these cupcakes involve several steps, but I promise, they are surprisingly easy to make, and the incredible reward of that marshmallow-filled surprise is well worth the minimal extra effort. Each bite delivers a harmonious blend of moist cake, crunchy cookie, and a melt-in-your-mouth marshmallow cloud.
Crafting Perfect Cookies and Cream Cupcakes: A Step-by-Step Guide
Creating these delightful Cookies and Cream Cupcakes is a fun and rewarding process. We’ve simplified the journey with a few clever shortcuts, ensuring a fantastic result without unnecessary complications. Here’s how to bring these culinary masterpieces to life, layer by delicious layer:
1. The Foundation: Oreo-Laden Cupcakes
Our cupcakes begin with a smart shortcut: a high-quality white cake mix. This ensures a consistent, moist base every time. But here’s where the magic starts: instead of simply baking the batter as usual, we introduce a whole Oreo cookie to the bottom of each cupcake liner. This creates an incredible crunchy surprise that perfectly complements the soft cake. Once you’ve placed your Oreos, simply add the prepared cake batter on top, filling each liner about two-thirds full. Bake until golden and a toothpick inserted into the center comes out clean, then let them cool completely on a wire rack. Patience is key here, as cool cupcakes are essential for the next steps.
2. The Heavenly Marshmallow Filling
While your cupcakes are baking and cooling, you can whip up the luscious marshmallow filling. This step is surprisingly straightforward: simply combine marshmallow creme, softened unsalted butter, a splash of heavy cream, a touch of vanilla extract, and a pinch of salt in a mixing bowl. Beat these ingredients together until wonderfully smooth and creamy. Gradually incorporate powdered sugar until the filling reaches a fluffy, pipeable consistency. Once mixed, pop it into the refrigerator to chill and firm up slightly until you’re ready to fill your cooled cupcakes. This chilling time helps the filling hold its shape beautifully within the cupcake.
3. The Decadent Oreo Buttercream Frosting
No Cookies and Cream cupcake is complete without a rich, smooth Oreo buttercream. Begin by creaming together softened unsalted butter with heavy cream, vanilla extract, and a pinch of salt until the mixture is light and well combined. Gradually add the powdered sugar, beating on low speed initially to avoid a sugar cloud, then increasing to high speed until the frosting becomes incredibly light, fluffy, and spreadable. For the signature Oreo element, take about 15 Oreo cookies and process them in a food processor until they form very fine crumbs. This fine texture is crucial, especially if you plan to pipe your frosting, as larger chunks can clog your piping tip. If you’re spreading the frosting or using a very wide piping tip, a slightly coarser crush might work. Gently fold these fine Oreo crumbs into your buttercream until evenly distributed, creating a truly irresistible cookies and cream flavor.
4. Assembling Your Masterpiece: The Filled Cupcakes
Once your cupcakes are completely cool, it’s time for the exciting assembly phase. This is where the marshmallow filling truly shines! Using the ‘cone method’ for filling (detailed below), carefully create a cavity in the center of each cupcake. Spoon or pipe the chilled marshmallow filling into these cavities, almost reaching the top edge. Replace the cupcake top, sealing in the delicious surprise. Finally, pipe the decadent Oreo buttercream frosting generously onto each cupcake. For an extra touch of charm and flavor, garnish each finished cupcake with a mini Oreo cookie. These cupcakes are not just a dessert; they’re an experience, offering a delightful journey of flavors and textures with every bite.
Mastering the Art of Filled Cupcakes: The Cone Method
The secret to a beautifully filled cupcake lies in a simple yet effective technique known as the “cone method.” This method allows you to create a neat cavity for your filling without wasting too much cake, and it ensures a perfect seal once the filling is in place. Here’s a detailed breakdown of how to execute it flawlessly:
- **Prepare Your Tools:** Start with a small, sharp paring knife. A sharp knife is crucial for clean cuts.
- **The Initial Cut:** Holding the cupcake firmly, insert the paring knife at an angle into the top, about halfway down into the cupcake. Carefully cut in a circular motion, creating a cone shape that tapers towards the center. The goal is to remove a conical plug of cake. Gently lift this plug out and set it aside.
- **Create More Space (Optional):** Sometimes, after removing the cone, you might find the cavity isn’t quite large enough for the desired amount of filling. If this is the case, you can use your finger or the back of a small spoon to gently press down on the edges of the indentation. This creates a little more space, but be careful not to tear the cupcake or go through to the bottom.
- **Fill Generously:** Spoon or pipe your prepared marshmallow filling into the created cavity. Fill it almost to the top of the cut-out, ensuring there’s enough space for the cap to sit back on.
- **Replace the Top:** Take the conical cake piece you set aside. Using your paring knife, carefully slice off most of the pointed end of the cone. You should be left with a small, flat, round disc that is roughly the same diameter as the hole in your cupcake. Place this disc back on top of the filled cavity, gently pressing it down to cover the filling completely. This creates a neat, flat surface for your frosting.
- **Decorate with Flair:** Once the cupcake is filled and capped, it’s ready for its crowning glory – the Oreo buttercream frosting! Pipe or spread the frosting creatively, and add your desired decorations, such as mini Oreos or sprinkles.
This method not only ensures a generous amount of filling but also makes for a delightful surprise when your guests take their first bite. It’s a technique that adds a professional touch to your homemade treats, making them truly unforgettable.
Explore More Delicious Cupcake Creations
If you’ve enjoyed mastering these Cookies and Cream Cupcakes, you’re in for a treat with our other fantastic cupcake recipes. From fruity delights to whimsical creations, there’s a cupcake for every palate and occasion. Expand your baking repertoire with these crowd-pleasing options:
- Circus Animal Cookie Cupcakes: A playful and colorful treat that brings back childhood memories.
- Lemon Sunshine Cupcakes: Bright, zesty, and refreshing – perfect for a sunny day.
- Coconut Snowball Cupcakes: A tropical escape in every bite, with a soft, coconutty charm.
- Pineapple Upside Down Cupcakes: A classic dessert reimagined in individual portions, bursting with caramelized pineapple flavor.
- Coconut Cherry Cupcakes: A delightful combination of sweet cherries and rich coconut.
- Banana Split Cupcakes: All the joy of a banana split packed into a convenient cupcake form.
Essential Tools for Baking Perfect Oreo Cupcakes
Having the right equipment can make all the difference in your baking journey. To achieve professional-looking and tasting Oreo Cupcakes with ease, consider these helpful tools:
- This recipe yields 24 cupcakes, making a 24-cup cupcake pan an ideal choice for efficiency.
- To achieve the extra-fine cookie crumbs necessary for a smooth, pipeable frosting, a food processor is highly recommended. It ensures no large chunks will clog your piping tips.
- Whether you prefer the robust power of a stand mixer or the versatility of a hand mixer, either will work perfectly for preparing your batter, filling, and frosting.
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Cookies and Cream Cupcakes
Deborah Harroun
30 minutes
20 minutes
20 minutes
1 hour 10 minutes
24 cupcakes
Dessert
American
Pin
Ingredients
Cupcakes:
- 1 box white cake mix
- 1/2 cup butter melted
- 1 cup water
- 3 eggs
- 24 Oreo cookies
Filling:
- 7 oz jar marshmallow creme
- 1/4 cup unsalted butter softened
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla
- pinch of salt
- 3/4 cup powdered sugar
Frosting:
- 2 cups unsalted butter softened
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 6 cups powdered sugar
- 15 Oreo cookies
- mini Oreos for decorating (if desired)
Instructions
Make the cupcakes:
- Preheat your oven to 350ºF (175ºC). Prepare two 12-cup muffin tins by lining them with cupcake liners. For an extra special surprise, place one whole Oreo cookie flat at the bottom of each lined cup. This forms a delicious, crunchy base for your cupcakes.
- In a large mixing bowl, preferably of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, melted butter, water, and eggs. Mix on low speed for about one minute until just combined. Increase the speed to high and beat for an additional minute, ensuring the batter is smooth and lump-free. Carefully spoon the batter into the prepared cupcake liners, filling each approximately 2/3 full, ensuring you don’t disturb the Oreo at the bottom.
- Bake for about 20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched. Once baked, remove the muffin tins from the oven and let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before filling and frosting.
Make the filling:
- In a clean mixing bowl, beat together the 7 oz jar of marshmallow creme, 1/4 cup softened unsalted butter, 2 tablespoons heavy cream, 1/8 teaspoon vanilla extract, and a pinch of salt. Beat on medium speed until the mixture is smooth and well incorporated. Gradually add the 3/4 cup powdered sugar, mixing on low speed until combined, then increase the speed and beat for an additional minute until the filling is light and fluffy. Transfer the filling to an airtight container and refrigerate until you are ready to assemble the cupcakes. Chilling helps the filling firm up, making it easier to work with.
Make the frosting:
- In the bowl of your stand mixer, beat the 2 cups softened unsalted butter, 1/4 cup heavy cream, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and creamy. Gradually add the 6 cups of powdered sugar, starting on low speed and then increasing to high. Beat for a full 2 minutes until the frosting is incredibly light, fluffy, and voluminous. This extended beating time is key to achieving that perfect buttercream texture.
- For the Oreo component, place the 15 Oreo cookies into a food processor. Process them until they form very fine crumbs. It’s essential to get these crumbs as fine as possible, especially if you plan to pipe the frosting, to prevent clogging your piping tip. Gently fold these fine Oreo crumbs into your prepared buttercream frosting until they are evenly distributed, creating a beautiful cookies and cream swirl throughout.
Assemble the cupcakes:
- Once the cupcakes are completely cool, use the cone method (described in detail above) to cut a cone shape out of the top of each cupcake. Carefully remove the cake plug. Spoon the chilled marshmallow filling into the centers of the cupcakes. You can use a small spoon or, for more precision, transfer the filling to a piping bag and pipe it in. Replace the top of the cupcake by trimming the pointed end of the removed cake plug to create a flat disc and gently placing it back over the filling.
- Pipe the decadent Oreo frosting generously on top of each filled cupcake. For a professional finish and an extra touch of Oreo goodness, adorn each cupcake with a mini Oreo, if desired. Serve immediately or store for later enjoyment. These cupcakes are sure to be a hit at any gathering!
Recipe Notes:
Nutrition information provided is an estimate only. Actual nutritional values can vary significantly based on specific brands, ingredient substitutions, and preparation methods. Please use this information as a general guideline only.
Nutrition Information
Calories: 267kcal (13%),
Carbohydrates: 35g (12%),
Protein: 2g (4%),
Fat: 7g (11%),
Saturated Fat: 4g (25%),
Polyunsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 39mg (13%),
Sodium: 226mg (10%),
Fiber: 1g (4%),
Sugar: 40g (44%)
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Originally Posted May 19, 2011