I have mentioned before that my mom was always baking when I was younger.  There was always a cookie jar or freezer full of yummy treats.  As a result of this I didn’t have many processed snacks (thanks mom 🙂 ).  One afternoon when I was a little girl, I returned from a friend’s house and I could not wait to tell my mom about the wonderful cookie I had tasted at my friend’s.  I explained “it was two black crunchy cookies with white frosting in the middle!”  I went on to ask her if she could get the recipe for “those black and white cookies” from my friend’s mom.  My mom laughed and then I learned that you could buy these cookies at the store already made.  I loved my first Oreo and even now if I happen to spot a box of them laying around somewhere, I can’t resist having just one.  So naturally when I came across this recipe for “Oreo cupcakes” I was intrigued and had to give them a try!  There is a cookie surprise at the bottom of the cupcake and the cookies and cream frosting seals this sweet deal.  Enjoy these “black and white” cupcakes sweet teeth!

Cupcakes           (Recipe from Cooks Illustrated courtesy of Bakergirl)

  • 3 oz. bittersweet chocolate, finely chopped
  • 1/3 cup Dutch processed cocoa
  • 3/4 cup hot, brewed coffee
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 6 Tbsp oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla
  • 1 package Oreos
  • Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

These are some mini ones, but for the regular-sized cupcakes I placed an entire half of an Oreo in the liner

  • Place chocolate and cocoa in a medium bowl

  • and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
  • Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
  • Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
  • Divide batter evenly among muffin pan cups, filling each 3/4 full.

  • Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

These cupcakes came out of the oven so glistening and beautiful I hated to cover them up! But this frosting is so worth it!

Frosting          (Recipe adapted from Annie’s Eats)

  • 8 oz. cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp cream
  • 1 cup Oreos, pulverized to fine powder
  1. Blend cream cheese and butter
  2. Add powdered sugar 1 cup at a time
  3. Add vanilla and cream
  4. Add crushed Oreos
  5. Frost and garnish with additional Oreos

Recipe linked here


Oreo Cupcakes

by Mercedes Porter

Keywords: bake dessert chocolate cupcake

Ingredients

For the cupcakes

  • 3 oz. bittersweet chocolate, finely chopped
  • 1/3 cup Dutch processed cocoa
  • 3/4 cup hot, brewed coffee
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 6 Tbsp oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla
  • 1 package Oreos

For the frosting

  • 8 oz. cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp cream
  • 1 cup Oreos, pulverized to fine powder

Instructions

For the cupcakes

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.

Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting

Blend cream cheese and butter

Add powdered sugar 1 cup at a time

Add vanilla and cream

Add crushed Oreos

Frost and garnish with additional Oreos

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4 Comments ( Reply )

  1. emily@anutritionisteats.com
    Jun 26, 2011 @ 4:03 pm

    I have always loved this story. 🙂 And if you ever find yourself with some extra frosting, let me know. 🙂

    Reply

  2. Sanghamitra Bhattacherjee
    Jun 30, 2011 @ 2:53 am

    You got a beautiful blog. The cup cakes look so yummy! Great shots too. Thanks for sharing this lovely recipe.:)
    Hope to see you on my blog:)

    Reply

    • Mercedes Porter
      Jun 30, 2011 @ 7:34 am

      Thank you very much! I will definitely check your blog out!

      Reply

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