It’s oreo time friends!
Oreos remind of my days as a little girl. I would come home from school, get myself a tall glass of cold milk and a plate of oreos. I would then plop my butt right in front of the TV and dunk those oreos in milk long enough for them to soften up…you know what I’m talking about. Yep…those were the days friends…those WERE THE DAYS.
These bad boys look like they would be super sweet and heavy, but they are actually pretty light. Best of both worlds – tastes great, but doesn’t leave you feeling heavy or wishing you had never taken a bite. It’s a win win!
They bake up beautifully as you can see. I have made these a few times with two different cocoa powders. Depending on the brand or type of cocoa, your cupcakes may or may not turn out dark brown or a rich brown color like these. My favorite cocoa powder is King Arthur Cocoa. You can read about the different kinds here and get what your taste buds prefer!
Let’s talk about this whipped cream. Yes, it’s whipped cream, not frosting which is why these cupcakes are much lighter in flavor and texture than a traditional butter cream cupcake frosting. This whipped cream is to die for – it’s lightly sweet and tastes JUST like Oreos. It’s the perfect compliment to the rich dense cupcake.
Oreo cupcakes are perfect to bring to a party or to surprise someone with because they’re so appealing and adorable. I made these for a colleague’s Birthday and everyone couldn’t believe how pretty they were.
The best part? The decorations are just crushed oreos. So easy.
Like I said, it’s Oreo time!
- 2⅓ cups all-purpose flour
- 1 cup unsweetened cocoa powder, sifted
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, at room temperature
- 2 cups firmly packed light brown sugar
- 2 tsp. vanilla extract
- 4 eggs
- 1½ cups buttermilk, at room temperature
- 2 cups whipping cream
- 4 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 6 Oreos, crushed into crumbs
- 24 Oreo cookie halves for decor
- 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 over mix.
- 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.
Slightly adapted from Annie’s Eats