logo
Oreo Truffle Pops
August 7, 2015
No Bake Oreo Cheesecake
August 14, 2015

Triple Oreo Cookie Cupcakes

O.M.G. Just when I thought I’ve made enough cupcakes, this Triple Oreo Cookie Cupcakes recipe totally reignited my engine. One warning: They are not for the faint-hearted Oreo Cupcake fans. I’m S-E-R-I-O-U-S.
The cupcakes are stuffed with a piece of Oreo in each of them, a substantial amount of ground Oreo bits are added into the buttercream and finally, each cupcake is topped with another piece of Oreo. They are taking indulgence to a brand new level and it takes one super-duper Oreo fan to absolutely appreciate them. Break out your mixer and try it out yourself! 

 

 

 

 

 

 

 

 

Ingredients:

¾ cup (85 g) self-raising flour
2 tbsp (30 g) malt drink powder (Milo, Ovaltine or Horlicks – I’m using Horlicks)
1 tbsp (15 g) cocoa powder (natural or Dutch processed)
1/4 tsp baking soda
Pinch of salt
1 cup + 1 tbsp (125 g) caster sugar
4 oz. (135 g) unsalted butter, softened
2 large eggs
1 & 1/2 tbsp whole milk
1/4 tsp vanilla extract
24 pieces Oreo cookies

For the Oreo Buttercream:

8 oz. (200 g) unsalted butter, softened
3 & 1/4 cup (450 g) icing sugar, sifted
3 tbsp whole milk
1/4 tsp vanilla extract
6 Oreo cookies, grind to fine bits (removed the cream in the center)

Makes 12 cupcakes

Recipe source: Cupcake Jemma

 

Oreo galore!

Oreo galore!

 

Preheat oven to 170°C/340°F.

In a large mixing bowl, sift together flour, malt powder, caster sugar, cocoa powder, baking soda and pinch of salt.

j

 

Add in soften unsalted butter and eggs.

g

 

Using a handheld mixer or stand mixer, mix at low speed until combined. Turn up to high speed and continue to whisk for 1 min.

k

 

Turn down speed to low again and add in milk and vanilla extract. Turn up speed and give it a final mix for 30 secs.

g

 

Line 12 cupcake liners in a muffin tin and place one Oreo cookie into each mold follow by a dollop of batter (filling about ¾ of the cupcake liner).

I'm using cupcake liners and silicon baking cups.

I’m using cupcake liners and silicon baking cups.

h

 

Bake for 22 mins. Remove from oven and allow to cool completely before frosting.

h

j

 

Oreo Buttercream:
In a large mixing bowl, add in soften unsalted butter and whisk it on high speed for 5 mins. We want the butter to be fluffy.

g

 

Add in the icing sugar and mix on low speed until combined. Turn up speed to high and continue to whisk for 2 mins, until light and fluffy.

k

 

Turn down the speed of the mixer and add in milk and vanilla extract. Continue to mix for 30 secs.

;

 

Lastly, add in Oreo powder and mix until well combined.

g

 

Fill the Oreo buttercream in a piping bag fitted with a star tip and frost onto each cupcake.

g

g

g

Feel free to get creative with the frosting style. :-)

Feel free to get creative with the frosting style. 🙂

g

 

Finish off by sticking a piece of Oreo on top of the frosting.

Bear Naked Food Triple Oreo Cookie Cupcakes

 

Bear Naked Food Triple Oreo Cookie Cupcakes

Bear Naked Food Triple Oreo Cookie Cupcakes

Bear Naked Food Triple Oreo Cookie Cupcakes

Bear Naked Food Triple Oreo Cookie Cupcakes

 

 

Triple Oreo Cookie Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
  • ¾ cup (85 g) self-raising flour
  • 2 tbsp (30 g) malt drink powder (Milo, Ovaltine or Horlicks – I’m using Horlicks)
  • 1 tbsp (15 g) cocoa powder (natural or Dutch processed)
  • ¼ tsp baking soda
  • Pinch of salt
  • 1 cup + 1 tbsp (125 g) caster sugar
  • 4 oz. (135 g) unsalted butter, softened
  • 2 large eggs
  • 1 & ½ tbsp whole milk
  • ¼ tsp vanilla extract
  • 24 pieces Oreo cookies
  • For the Oreo Buttercream:
  • 8 oz. (200 g) unsalted butter, softened
  • 3 & ¼ cup (450 g) icing sugar, sifted
  • 3 tbsp whole milk
  • ¼ tsp vanilla extract
  • 6 Oreo cookies, grind to fine bits (removed the cream in the center)
Instructions
  1. Preheat oven to 170°C/340°F.
  2. In a large mixing bowl, sift together flour, malt powder, caster sugar, cocoa powder, baking soda and pinch of salt. Add in soften unsalted butter and eggs.
  3. Using a handheld mixer or stand mixer, mix at low speed until combined. Turn up to high speed and continue to whisk for 1 min.
  4. Turn down speed to low again and add in milk and vanilla extract. Turn up speed and give it a final mix for 30 secs.
  5. Line 12 cupcake liners in a muffin tin and place one Oreo cookie into each mold follow by a dollop of batter (filling about ¾ of the cupcake liner).
  6. Bake for 22 mins. Remove from oven and allow to cool completely before frosting.
  7. Oreo Buttercream:
  8. In a large mixing bowl, add in soften unsalted butter and whisk it on high speed for 5 mins. We want the butter to be fluffy.
  9. Add in the icing sugar and mix on low speed until combined. Turn up speed to high and continue to whisk for 2 mins, until light and fluffy.
  10. Turn down the speed of the mixer and add in milk and vanilla extract. Continue to mix for 30 secs.
  11. Lastly, add in Oreo powder and mix until well combined.
  12. Fill the Oreo buttercream in a piping bag fitted with a star tip and frost onto each cupcake.
  13. Finish off by sticking a piece of Oreo on top of the frosting.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.