Death By Oreo Cupcakes Easy Recipe

If you’re obsessed with both chocolate and Oreos, this recipe has your name on it. Oftentimes, you have to eat healthily and in moderation. But then there are also times when you just deserve to indulge and not mind the calories. For those times, these death by Oreo cupcakes are exactly what you need. If cookies and cream is your flavor of choice, then these cupcakes will send your taste buds into overdrive. If decadence is what you’re looking for, that’s what these cupcakes have to offer. Let the baking begin.

Death by Oreo Cupcakes with Oreo Cream Cheese Frosting

These are moist and fluffy chocolate cupcakes with an actual Oreo cookie in the middle. You’d think it would stop there, but it doesn’t. There are chunks of Oreo cookies in the batter as well. Oh, and there’s also a piece of mini-Oreo garnished on top of them. But that’s not all. These cupcakes are topped with a heavenly cream cheese buttercream frosting. And as you may have guessed, the frosting is filled with specks of crushed Oreos, as well. Oreos, Oreos, everywhere!

Ingredients

Oreos – As they are the star of this dessert, you need a lot of Oreos! Prepare 48 regular-sized Oreos which you’ll need for the batter and the frosting. The recipe also calls for 24 mini-Oreos for garnish. It’s optional but highly recommended, as it adds a nice crunch to the dessert.Chocolate cake mix – This serves as the base of the cupcakes. You can try other cake mixes, too, like German chocolate, vanilla, or yellow cake. Prepare other ingredients indicated in the package instructions, as well.Cream Cheese and Butter – Together, they make up the base of the buttercream frosting. Bring them to room temperature beforehand so that they blend easily together. Cold cream cheese and butter will result in a lumpy frosting.Powdered Sugar – To sweeten the frosting. Don’t swap it out for granulated sugar, or else your frosting will be grainy. Sift the powdered sugar beforehand to avoid lumps in the frosting.

How to Make Death by Oreo Cupcakes

Prepare the oven and cupcake tin. Before you start making the batter and the frosting, preheat the oven first to 350 degrees Fahrenheit. That way, the oven will be ready and waiting once you’re okay to bake. Line a cupcake tin with cupcake liners. This recipe yields 24 cupcakes, so you’ll need 2 tins and 24 liners.
Prepare the cupcake batter. Just follow the instructions on the back of the box. Don’t bake it yet, though. Roughly chop some Oreos and throw them into the batter. Mix it until well-combined.
Assemble the batter for baking. But before you do, plop a piece of Oreo cookie into the bottom of each cupcake liner. That’s what’s so great about this dessert. There are Oreos in the batter and inside the cupcakes themselves! Pour the batter into the lined cupcake tins. Fill them up to the brim to get large cupcakes.
Bake! Bake them for 20 minutes, or however long the package tells you to. Let the cupcakes cool in the tins for 10 minutes, then transfer them onto a wire rack to cool completely.
Prepare the frosting. In a large bowl, beat together the softened cream cheese and butter with an electric mixer until the mixture is smooth and fluffy. This will take about 4-5 minutes. Start with medium speed and gradually go up to high. Scrape the sides of the bowl with a rubber spatula to ensure everything’s mixed well. Beat in the vanilla. Gradually sift in the powdered sugar and continue to beat until the frosting is smooth, creamy, and pipeable. Blitz the remaining Oreo cookies in a food processor until finely ground. Gently mix them into the frosting using a rubber spatula.
Assemble the cupcakes. Once the cupcakes have cooled completely, it’s time to top them with the frosting! You can either spoon the frosting on top or, if you’re feeling a little fancy, pipe it onto the cupcakes. You can use whatever piping tip you have on hand. I prefer using Wilton 1M.
Serve and enjoy!

Tips for the Best Death by Oreo Cupcakes

Don’t over-chop the Oreos that’ll be mixed into the batter, otherwise, your cupcakes will turn gray. Just roughly chop them with a knife or break them apart with your hands. This won’t only yield the perfect color, but also give you chunks of Oreos in every cupcake bite.On the flip side, when crushing the Oreos that’ll be added to the frosting, you want to do so very finely. It’ll be hard to pipe the frosting when there are large bits of cookies in there.Don’t over-mix the batter, or you’ll end up with dry and rubbery cupcakes.Experiment with cake mixes! It doesn’t only have to be chocolate. Try vanilla, yellow, butter pecan, and whatever flavor tickles your fancy.Adjust the consistency of the cream cheese frosting by adding more powdered sugar or heavy cream. If the buttercream is too thin, gradually add more sugar. If it’s too thick, add a tablespoon of cream.Save some finely crushed Oreos and sprinkle them onto the frosted cupcakes for a final touch.

Can I serve the cupcakes cold?

You can, but these cupcakes taste best when served at room temperature. Both the cupcakes and frosting harden a bit in the fridge, so they won’t be at their optimum texture if you serve them cold. At room temperature, the cupcakes are soft and moist, and the buttercream is smooth and creamy.

Can I make the cupcakes and buttercream frosting in advance?

Absolutely. These cupcakes will keep well for up to a week in the fridge, so you can make them ahead of time. The frosting has an even longer shelf-life. Store it in the fridge for up to a week. Or, if you want to keep it around longer, store it in a freezer-safe bag and pop it in the freezer. It’ll keep well for up a month in there. When ready to use, allow it to come to room temperature and beat it with an electric mixer. This brings back its smooth and creamy consistency.