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Tasty Oreo Crumb Cupcakes with Cream Cheese Frosting Recipe

Oreo Crumb Cupcakes with Cream Cheese Frosting

Author: Laura Bais
These cupcakes are super simple to make and equally fun to serve! The sponge is moist and crumbly, but the cookie part gives the missing crunch. The overall flavor is specific and rich, due to buttermilk and sour cream in the batter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 pieces
Calories 328.6 kcal

Equipment

  • 1 muffin tin

Ingredients
 
 

Cupcake Batter

  • 2 cups all-purpose flour
  • 2 tbsp instant vanilla pudding powder
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 2 tbsp cocoa
  • 3 eggs
  • ½ cup olive oil
  • ¾ cup buttermilk
  • 1 cup sour cream
  • 24 Oreo cookies

Frosting

  • 8 oz cream cheese
  • ½ cup butter
  • 1 tsp vanilla extract
  • 3 cups powdered sugar

Instructions
 

Making the Batter

  • In a large mixing bowl, combine wet ingredients: buttermilk, olive oil, sour cream, and eggs.
  • Sift in dry ingredients: flour, instant vanilla pudding powder, baking powder, and sugar.
  • Dissolve cocoa powder in boiling water. Add a drizzle of water, enough for it to become a paste, nothing more.
  • Use only a whisk to fuse everything, but don’t mix too much, the goal is no flour lumps solely. The batter consistency will be similar to the pancake batter.

Baking

  • Take a muffin tin and cover it with cupcake liners or baking paper.
  • Take Oreo cookies and part them carefully, so all the filling is left on one side. Place each half on the bottom of the cupcake liners, with the filling side up.
  • Use a scoop to pour the batter over them, filling 2/3 of the tin. Shake it slightly, so the batter can slide under the cookie.
  • Bake them for about 20 minutes at 350 °F (180 °C), but check with a toothpick.
  • Arrange them on a rack, so they don’t over-dry from hot tin. Let them chill for about half an hour, so the frosting doesn’t melt.

Making the Frosting

  • In a bowl, meld butter, cream cheese, and vanilla extract.
  • Mix it well until creamy, then add powdered sugar. Mix again to get smooth, silky, but firm frosting that is easy to pipe.
  • Crush some Oreo leftovers and sprinkle on top.

Notes

Storing Tips
The cupcakes will be good to eat for 2 days when kept at room temperature and 4 days in the fridge in airtight containers.
Recipe Alterations
  • Strawberry Filling Oreo cookies with fresh strawberries on top
  • Mint Filling Oreo cookies with choco chunks in the batter
  • Reese's Cups instead of Oreo cookies with peanut butter in the frosting

Nutrition

Serving: 1pieceCalories: 328.6kcalCarbohydrates: 42.6gProtein: 3.6gFat: 16.7gSaturated Fat: 7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 46.7mgSodium: 169.2mgPotassium: 89.9mgFiber: 0.8gSugar: 30gVitamin A: 347.1IUVitamin C: 0.1mgCalcium: 56.2mgIron: 2.2mg
Keyword buttermilk batter, cream cheese frosting, oreo and cream cheese frosting, oreo cookies, oreo cupcakes