Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

Cookies and Cream Cupcakes Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

I went to a friend’s baby shower this weekend. She’s 6 weeks ahead of me, and having a boy, too! I made cupcakes. Chocolate cupcakes, with Oreo cream cheese frosting.

Cookies and Cream Cupcakes2 Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

As far as cravings go, mine have been fickle and transient. (Potatoes were the only itch that just could not be scratched.)

This week was Oreos.

Know why? Because I saw them in a tv commercial.

Cookies and Cream Cupcakes3 Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

We don’t have cable, thank the lord, because every time I’m out and about and catch an ad for something that I would never normally want (Doritos? Taco Bell? Seriously??), I suddenly can’t stop thinking about it for days.

I didn’t indulge those other cravings. But with an impending baby shower and its requisite cupcakes, I found a conscience loophole to secure myself a bag of Oreos.

And…I may or may not have inhaled half the goods before they made it to the cupcakes.

Forcing, of course, the procurement of a second bag…

What? Are there chocolate crumbs stuck to my lip gloss?

Cookies and Cream Cupcakes4 Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

The cupcakes are based on my Moist Chocolate Cake recipe. They are seriously the moistest cupcakes ever. And my hubby agrees that they get better the second day. So I always bake them a day in advance, and frost just before serving or transporting. (That way I also ensure that they are completely cool – which is very difficult for a person with my brand of patience.)

This cream cheese frosting on its own is amazing. It’s funny how something with so few ingredients can have so many variations. This recipe just nails it. It’s from Home Baked Comfort, the Williams Sonoma cookbook by Kim Laidlaw. Such a beautiful book. It lives on my nightstand. I am obsessed with it.

I added crushed oreos, whose sweetness is beautifully complemented by tangy cream cheese (think cheesecake with a chocolate cookie base) – and showered the cupcakes with more broken cookies. Yum!

Chocolate Cupcakes with Oreo Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
For Chocolate Cupcakes
  • 1¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
For Oreo Cream Cheese Frosting
  • 8 oz/250 g cream cheese (one block), at room temperature
  • 4 tbsp/2 oz butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup/4 oz confectioners’ sugar
  • 30 oreo cookies, thoroughly crushed
  • 6 oreo cookies, lightly crushed, for decorating
Instructions
To make cupcakes:
  1. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Remove bowl from mixer, and pour batter into a large liquid measuring cup with a spout. Divide batter among prepared muffin cups, filling each no more than two-thirds full (or else batter will rise over and make a big mess – not bigger cupcakes). Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely (at least two hours) before frosting.
To make frosting:
  1. Combine cream cheese, butter and vanilla extract in the bowl of a standing mixer and beat on medium speed until thoroughly combined. With mixer speed on low, gradually add confectioners’ sugar until fully incorporated, then increase speed back to medium and beat until very light and fluffy – about two minutes. With mixer speed on low, incorporate the 30 finely crushed Oreos. OR, for a more distinct “Cookies & Cream” effect, just gently fold them in using a rubber spatula.
  2. When cupcakes have cooled completely (and by that I mean not a trace of warmth whatsoever or frosting will melt), frost cupcakes by spooning a big dollop onto the centre and patting it down until it spreads nicely to the edges, or transfer frosting to a piping bag fitted with a large circle tip and pipe onto cupcakes. Sprinkle frosted cupcakes with the 6 lightly crushed oreo cookies.
Notes
Cupcake recipe from Moist Chocolate Cake recipe here. Frosting adapted from Cream Cheese Frosting recipe in Williams-Sonoma Home Baked Comfort, by Kim Laidlaw

 

 

 

 

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83 Comments

  1. Sara Chatfield

    February 25, 2013 10:44 am - Reply

    These look INCREDIBLE! Yum, total deliciousness. :)

    • foodess

      February 25, 2013 3:19 pm - Reply

      Thanks, Sara!

  2. Katie@TheKitchenDoor

    February 25, 2013 11:50 am - Reply

    These pictures are amazing! I love how much light and warmth there is in them.

    • foodess

      February 25, 2013 3:20 pm - Reply

      Thanks, Katie!! :)

  3. Gill Tempest

    February 25, 2013 1:11 pm - Reply

    As the baby shower receipient – I can atest to these being AMAZING! So moist, so chocolatey, so lovely…I might have eaten 3 (one for me, one for baby, one for… erm me again?!).

    • foodess

      February 25, 2013 3:20 pm - Reply

      Hahaha…if daddy can drink beer for 3, mama can eat cupcakes for as many. :-P

  4. Stephanie Wise

    February 25, 2013 2:53 pm - Reply

    These cupcakes will soon have tickets… to my mouth. YUM!

    Stephanie @ Girl Versus Dough

    • foodess

      February 25, 2013 3:20 pm - Reply

      Haha thanks, Steph :)

  5. Megan

    February 25, 2013 5:11 pm - Reply

    Yum!! Gorgeous photos, I am really craving oreos now :)

    • foodess

      February 26, 2013 10:46 am - Reply

      Thank you! And I’m sorry… ;)

      • Megan

        March 3, 2013 7:16 pm - Reply

        I forgot I commented already, wanted to say I made these last night and they are incredible! Unfortunately (or fortunately!) it’s all here for just my husband and I to eat. I should probably find other people to share with or else things could get out of hand! :)

        • foodess

          March 4, 2013 10:36 am - Reply

          Hahaha! They do freeze well (but before frosting them). Have neighbours? Co-workers? Mailman? Doorman? I pawn goodies off on everyone! :)

  6. Averie Cooks

    February 26, 2013 12:52 am - Reply

    I am in love with the recipe, the flavors, the moistness and the photography. STUNNING. Pinned!

    • foodess

      February 26, 2013 10:48 am - Reply

      Thank you Averie!!!

  7. Purabi Naha

    February 26, 2013 6:02 am - Reply

    Anything with chocolate is so heavenly…wow, these cupcakes look amazing!

    • foodess

      February 26, 2013 10:48 am - Reply

      Thanks Purabi! :)

    • foodess

      February 26, 2013 10:48 am - Reply

      Thanks Katrina! :)

  8. Chung-Ah | Damn Delicious

    February 26, 2013 11:32 am - Reply

    Oh my goodness – amazing amazing AMAZING! If you have any leftovers, I can definitely help out there :)

    • foodess

      February 26, 2013 11:40 am - Reply

      Haha I already put out the request for leftover-takers and they were snapped up pretty quickly… ;) Thank you, though!

  9. Rachel Conners

    February 26, 2013 11:57 am - Reply

    These sound so amazing…I need to make these ASAP!

  10. Natasha

    February 26, 2013 12:04 pm - Reply

    Mmmm yes! These look amazing. The frosting looks especially delicious–creamy, crunchy, chocolatey–all good “c” things!!

  11. Ms. Tweetley

    February 26, 2013 2:58 pm - Reply

    Where do the 30 finely crushed cookies go?

    • Catherine Thatch

      February 26, 2013 9:12 pm - Reply

      So glad you have this question, too – I read through both recipes three or four times & wondered how I could be missing that! So then I looked over the pics for signs of finely crushed Oreos, and … um, nothin’. Foodess?

      • foodess

        February 27, 2013 11:02 am - Reply

        SO sorry, I’m going to blame pregnancy brain. They get incorporated into the fluffy frosting – recipe updated now! Thanks for pointing out the error!

  12. Elsa

    February 26, 2013 5:02 pm - Reply

    Looks wonderful and yummy!

  13. Mari

    February 26, 2013 6:11 pm - Reply

    These look scrumptious! I just made a cheesecake with a cream cheese frosting. Next time I’m going to top it with this oreo cookie frosting instead!!

  14. Kelly B

    February 27, 2013 8:26 am - Reply

    Making these now but not sure what to do with the 30 crushed oreos. Add them to the frosting? Any help?

    • foodess

      February 27, 2013 10:59 am - Reply

      Gah! Sorry, Kelly! Yes, they get folded into the frosting. I’ll update the recipe right now!

  15. LuisaBella

    February 27, 2013 2:50 pm - Reply

    Is there supposed to be cocoa powder in the frosting? How come in the photos the frosting looks nice and chocolatey, but looking at the recipe I don’t see chocolate? Wanting to make these tonight :)

    • foodess

      February 27, 2013 5:17 pm - Reply

      The frosting is that colour from the crushed oreos! Let me know how you like them :)

  16. molly

    March 1, 2013 2:51 pm - Reply

    Pretty disappointed with the turnout :( the taste was great, but the centers refused to bake fully, even after 22 minutes.

    • foodess

      March 2, 2013 10:00 am - Reply

      Hi Molly! I’m sorry you were disappointed – but it was 20-24 minutes in the instructions… and if they weren’t baked fully… keep baking them! :-P

      Oven temperatures can vary, as can equipment (darker pans bake faster than lighter ones), as can how full you filled your muffin cups – the given time in any recipe is only approximate for that reason. Which is why I always include a second way of telling doneness – i.e. “when tops feel springy when you press their centres”.

  17. Jamie

    March 2, 2013 11:05 am - Reply

    the word “moist” next to the green cupcake wrappers in the photo keeps making me think that these are mint flavoured, lol. I expect that would taste good though…

    • foodess

      March 3, 2013 10:35 am - Reply

      Haha I’m sure mint would work well in there! Try it and let me know ;-)

  18. Dawn Lopez

    March 3, 2013 2:49 pm - Reply

    Wow, those look incredible! YUM!

  19. lee-lou

    March 6, 2013 6:23 am - Reply

    Can you taste the coffee in hem at all?

    • foodess

      March 6, 2013 10:43 am - Reply

      Not at all – coffee just enhances the depth of the chocolate flavour. You won’t know it’s there.

  20. JensFavoriteCookies

    March 6, 2013 9:24 am - Reply

    Oh, YES!! Mega-moist-chocolate plus oreos? Match made in heaven!

  21. Katherine

    March 10, 2013 3:46 pm - Reply

    When you crush the cookies, is it also with the frosted centers or is it just the chocolate Oreo cookie part

    • foodess

      March 10, 2013 6:13 pm - Reply

      The whole cookie :)

  22. tableofcolors

    March 20, 2013 3:19 am - Reply

    What a great a idea to incorporate the oreo cookies into the frosting…looks like a wonderful combination!

  23. Kellie W

    March 31, 2013 8:10 pm - Reply

    can i use this for mini cupcakes?

    • foodess

      April 2, 2013 2:22 pm - Reply

      Yes, you’ll just have to reduce the baking time – I’d start checking at about 12 minutes.

  24. Floria

    April 4, 2013 9:28 am - Reply

    Hello i would love to try this recipe, but im not sure how many ml have cup in your recipies? is it 250? or 240 ml
    Thank you:)

    • foodess

      April 4, 2013 11:14 am - Reply

      250 mL :)

  25. Fatima Suroor

    April 6, 2013 7:21 am - Reply

    I made these today and they were divine but they raised a bit funny. One question, does the coffee have to be room temperature before adding it in or can I add it in warm? I think the way it rised was because it was hot. I will be doing this again.

    • foodess

      April 6, 2013 9:30 am - Reply

      Hot! Glad you liked :)

  26. Maple

    April 10, 2013 6:35 pm - Reply

    Just made them, they are incredibly light and fluffy and moist! Your instructions were perfect! =) I’ll have to add this to my permanent rotation of baked goods!

    • foodess

      April 11, 2013 8:35 am - Reply

      Love to hear it! Thanks for sharing :)

  27. Christina Broadway

    April 23, 2013 7:49 pm - Reply

    My hubby said these were the best cupcakes he’d ever had! I skipped on the addition of the oreos in the frosting just for the sake of aesthetics (I wanted that “Cookies and Cream” look with the white frosting and dark crumbles), but I’m sure it would have been divine either way. This is definitely going to be my go-to recipe for chocolate cupcakes! Thanks! :)

    • foodess

      April 24, 2013 7:02 pm - Reply

      Nice! Glad you & hubby enjoyed!

  28. Jenelle

    May 3, 2013 1:40 pm - Reply

    These cupcakes are dangerous. I just baked them and have to give them all away before I eat them all. Excellent recipe!

    • foodess

      May 3, 2013 6:43 pm - Reply

      Glad you enjoyed, Jenelle!! :)

  29. Rose

    May 13, 2013 3:52 am - Reply

    I love this! Tried the recipe over the weekend and they were the best cupcakes I’ve baked so far. Thank you for sharing your recipe.

  30. Toria

    May 21, 2013 9:06 pm - Reply

    I’ve been using your chocolate cake recipe for a while now and my friends and family always love it! I made these cupcakes tonight, but the only problem was that my frosting turned out really chunky. It didn’t look anything close to what you had in your pictures. I was just wondering what I did wrong. Maybe I didn’t crush them well enough? It still tastes great though! Thanks for the amazing recipes!

    • foodess

      May 27, 2013 5:25 pm - Reply

      Hi Toria,

      I’m sure the cookies were just less crushed – which is fine, and which is what I think I would do next time! Glad you enjoyed :)

  31. carin

    June 14, 2013 8:46 am - Reply

    for the frosting is it 1 cup confectioners sugar or 1/2. the recipe has 1cup/4oz ? I am making now and got stumped. thanks

  32. Sara Boykin

    August 13, 2013 12:04 pm - Reply

    Can you do these without the coffee? They look amazing, but I don’t like the taste of coffee.

  33. Mary Hadjinicolaou

    August 28, 2013 10:02 am - Reply

    Hi
    How many grams is ½ cup butter, melted? Thanks.
    Mary

  34. Gracie

    September 11, 2013 9:56 am - Reply

    Hi you, you have a nice pictures. :) i really like oreo and i wonder i can do it without buttermilk? Because the place im living it hard to find buttermilk. Please reply me soon :)

  35. Alanna Taylor-Tobin

    September 29, 2013 10:21 pm - Reply

    Fantastic recipe! I made the cupcakes yesterday for my niece’s 1st birthday (with plain cream cheese frosting and berries as per the birthday girl’s request). They are perfectly fudgy and delicious – my new go to. Thank you!

  36. Divya

    October 5, 2013 4:54 am - Reply

    Hi. The cupcakes look gorgeous ! I was wondering if the coffee could be substituted with something else? I don’t like the coffee flavor in cupcakes.

  37. Sharmen Sultana

    October 14, 2013 10:20 am - Reply

    tried them they are super moist! :D

  38. Amanda

    October 30, 2013 8:38 am - Reply

    Hi Jennifer, I came across this cupcake recipe last week and I absolutely love these! They really are better the next day, doesn’t get drier too! Thank you so much for this lovely recipe!

  39. Shreta

    November 15, 2013 3:41 am - Reply

    Hi imm planning on making this today, but does the mixture curdle when i add hot coffee to the mixture because of the egg??

    • foodess

      November 16, 2013 10:24 am - Reply

      No it doesn’t. :)

  40. Stacy

    November 24, 2013 2:48 pm - Reply

    Do you need to refrigerate them? Since it’s cream cheese frosting?

  41. ryn322

    December 13, 2013 7:22 am - Reply

    Hihi
    Do you think I should decrease the oven temperature? ’cause i’ve experienced lots of cupcakes rising in the middle like a mountain, and when I asked a few of my friends, they said it’s because the temperature is a little too high.. Will this situation occur again for these cupcakes?

  42. ryn322

    December 13, 2013 7:24 am - Reply

    Umm, hihi
    Do u think i should decrease the oven temperature? ‘Cause I’ve experienced many cases where my cupcakes rise in the middle like a mountain, and when I ask my friends, they said it was because the oven temperature was too high.. Does the cupcake rise in the middle for this recipe?

  43. AlnGallardo

    December 14, 2013 9:16 am - Reply

    thank you for posting this recipe… just tried it now and my friends love it so much! 5 stars for this!

  44. lchristine9595

    December 29, 2013 1:26 pm - Reply

    Hi it’s my 3rd time making this cupcakes and it was the bomb! But sadly, my 2nd and 3rd try didn’t turn out well cos the top is flat. What should I do? Hoping for your reply. :)

  45. Jess

    January 15, 2014 2:30 am - Reply

    hi! can I skip this part? 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
    or should I use hot water instead? ‘coz I prefer not to put some coffee in the batter. and regarding the cocoa powder, is it okay to use dutch cocoa powder? your reply would be greatly appreciated. thanks

  46. foodess

    January 16, 2014 12:14 pm - Reply

    @Jess Hi Jess, you can use boiling water instead, and yes, dutch process is what I use.

  47. Shiks

    February 22, 2014 2:50 am - Reply

    Hi this looks very scrumptious! I can’t wait to try and bake some, but I’m wondering what to replace with the coffee in boiling water… If I do not include the coffee and the boiling water, will it affect the overall taste and texture of the cupcake? 

    Thanks for answering in advance :)

  48. foodess

    February 23, 2014 11:05 am - Reply

    Shiks  You can use boiling water instead of coffee.

  49. Robin

    April 12, 2014 7:03 am - Reply

    These cupcakes are delicious! I made orange cream cheese frosting instead but used your cake recipe. The only thing I noticed was some of the cupcakes have nice domed tops and some are completely flat. Maybe I didn’t let the wet and dry ingredients mix long enough? I was worried about over-mixing. Luckily the frosting goes over it and nobody will know the difference.