• February 25, 2013

    Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

    0 0 vote
    Article Rating

    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.

    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.

    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?

    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!

    Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

    These chocolate cupcakes feature an Oreo frosting recipe with bits of crumbled cookie and a bit of tangy cream cheese to offset the sweetness.
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Total Time: 37 minutes
    Course: Dessert
    Cuisine: American
    Servings: 24
    Author: Jennifer Pallian BSc, RD


    For Chocolate Cupcakes

    • 1 3/4 cups all purpose flour
    • 2 cups granulated white sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 3/4 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
    • 1/2 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


    To make cupcakes:

    • Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
    • 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.
    • 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:

    • 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.
    • 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.
    Tried this recipe?tag @foodess
    0 0 vote
    Article Rating

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Notify of
    Newest Most Voted
    Inline Feedbacks
    View all comments
    Oli Zepeda

    Hi! These cupcakes look very yummy. I noticed the oven temperature is 375 instead of 350 like in the cake version. Why the difference?

    Oli Zepeda

    Hi! These cupcakes look very yummy. I noticed the oven temperature is 375 instead of 350 like in the cake version. Why the difference?

    Oli Zepeda

    Hi! These cupcakes look very yummy. I noticed the oven temperature is 375 instead of 350 like in the cake version. Why the difference?

    Oli Zepeda

    Hi! These cupcakes look very yummy. I noticed the oven temperature is 375 instead of 350 like in the cake version. Why the difference?


    Thanks for signing up! Check your inbox to confirm.
    homemade chocolate sauce dripping down ice cream sundae May 3, 2020
    Easy Homemade Chocolate Fudge Sauce

    This warm, gooey cocoa hot fudge sauce recipe takes ice cream to a new level. It’s rich, deeply chocolatey and can be made in the microwave or stovetop.

    Strawberry Brownie Recipe February 12, 2020
    Strawberry Brownies

    An easy strawberry brownie recipe with a rich, chewy brownie base, fresh strawberries, chocolate chunks and a simple special ingredient to make them extra strawberry/extra delicious.

    February 8, 2020
    Flourless Chocolate Cake

    FacebookPinterestTwitter 5 1 vote Article Rating A to-die-for flourless chocolate cake recipe with a crackly top and a brownie-like middle. It’s easy, naturally gluten free and ridiculously delicious. This flourless chocolate cake recipe is simple to make and only requires a few ingredients. Basically, if you own one bowl and have at least one arm […]

    Would love your thoughts, please comment.x