Shopping Cart

Chocolate Oreo Cupcakes with Cookies and Cream Frosting


Made with dark chocolate and dark cocoa powder to give the distinctive dark look and taste of an Oreo cookie! 

 

INGREDIENTS 

FOR CUPCAKES

  • 1 cup all-purpose flour 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1/2 cup dark cocoa powder 
  • 1/4 cup unsalted butter (room temperature) 
  • 1 cup sugar 
  • 2 ounces Lily's dark chocolate (70% or above) 
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 9 tablespoons vegetable oil (this is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup) 
  • 2 teaspoons vanilla extract 
  • 1/3 cup full-fat sour cream 
  • 1/2 cup water (room temperature, measured in a liquid measuring cup) 

 

FOR FROSTING 

  • 8 ounces cream cheese (room temperature) 
  • 1/4 cup unsalted butter (room temperature) 
  • 3 cups powdered sugar (we recommend Swerve confectioner's sugar replacement for no added sugar!) 
  • 1/2 teaspoon vanilla extract 
  • 3/4 cup finely crushed Oreos (about 12 Oreos) 

 

INSTRUCTIONS

FOR CUPCAKES

Preheat oven to 350 F. 

Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside. 

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand. 

Melt the chocolate in the microwave or in a double boiler. 

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. 

Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. 

Mix in water until just combined. 

Fill cupcake liners 2/3 full and put in the oven. 

Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done. 

Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation. 

 

FOR FROSTING 

Whip cream cheese and butter until light and fluffy, about 3 minutes on high speed with an electric mixer. 

Mix in powdered sugar one cup at a time. 

Mix in vanilla extract. 

Mix in crushed Oreos. 

Pipe onto cooled cupcakes. 

 

NOTES 

Use dark cocoa powder to mimic the Oreo flavor. 

Use dark chocolate to keep the flavor as close as possible to an Oreo. 

If you don't have sour cream in the house, plain yogurt works perfectly as a substitute for sour cream. 

Use any mild vegetable oil. Canola oil, generic vegetable oil, and safflower oil are all great options. 

You can make this recipe as a cake. You will just need to increase the baking time. 

You can keep these on the counter for three days, or refrigerate them for up to one week. 

 

Recipe from cupcakeproject