Oreo Bottom Cupcakes with Cookies and Cream Frosting
This is a recipe for all Oreo lovers! They're Oreo bottom cupcakes made with Oreo cake, an Oreo cookie bottom, and Oreo buttercream frosting.
Equipment
Ingredients
Oreo Cupcakes
- ½ cup Butter softened
- 1 ⅓ cup White Granulated Sugar
- 2 Large Eggs
- 1 ½ teaspoons Pure Vanilla Extract
- 2 ¼ cups All-Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 ⅓ cup Heavy Whipping Cream
- 6 Regular-Stuffed Oreos filling reserved for frosting and shells crushed
- 24 Thin or Regular Oreos for the bottom of the cupcakes
Oreo Buttercream Frosting
- 6 cups Powdered Sugar
- 1 cup Butter softened
- ½ cup Shortening
- 1 teaspoon Pure Vanilla Extract
- 12 Regular-Stuffed Oreos filling removed and shells crushed
- 1-2 tablespoons Milk as needed
- 24 Mini Oreos for topping
Instructions
Oreo Bottom Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line each cupcake tin with a cupcake liner. Add 1 thin Oreo to the bottom of each cupcake liner.
- In a stand mixer or a large bowl with a hand mixer, cream butter and sugar together. Beat in one egg at a time and add vanilla extract.
- Sift flour, baking powder, and salt together. Begin alternating as you add the dry ingredients and heavy whipping cream in the bowl until they are well blended.
- Take the remaining 6 regular-sized Oreos and remove the filling with a butter knife. Reserve the cream filling for the frosting.
- Place the cookies in a bag or between two pieces of wax paper and finely crush them. Add the crumbs to the cupcake batter and mix well.
- Add 3 tablespoons of batter to each cupcake liner.
- Bake the cupcakes for 15-18 minutes until a toothpick comes out clean or the tops spring back when lightly touched.
Oreo Buttercream Frosting
- While they bake, begin making the frosting. In a stand mixer or a large bowl with a hand mixer, add softened butter, shortening, and vanilla to the bowl and slowly blend powdered sugar in. Add 1 tablespoon of milk (or more if it is still too thick.)
- Remove the filling from 12 regular-sized Oreos and finely crush the cookies in a bag. Blend them into the frosting. You want the Oreos to be chopped extra fine if you are piping in a bag because they can clog your icing tips and not form smooth swirls.
- Add the Oreo filling (and reserved filling from the cupcakes) and crushed Oreos to the frosting and mix well.
- Ice the cupcakes once they are fully cooled and top each cupcake with a mini Oreo.
Nutrition
Calories: 491kcalCarbohydrates: 65gProtein: 3gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 59mgSodium: 284mgPotassium: 85mgFiber: 1gSugar: 49gVitamin A: 570IUVitamin C: 0.1mgCalcium: 51mgIron: 3mg