Oreo Cupcakes and Oreo Buttercream Frosting: These cookies and cream style cupcakes are full of Oreo cookies and are sure to be a hit with Oreo lovers and cupcake lovers alike!
Place cupcake liners into a muffin tin. Set aside.
In a large bowl, mix dry ingredients (cake mix and crushed Oreos). Mix until all the Oreo pieces are coated with dry cake mixture.
Add wet ingredients (eggs, water, milk, oil and vanilla extract). Mix with a hand mixer until all the ingredients are incorporated (you could also make this with a stand mixer and paddle attachment).
Scoop the cupcake batter into the prepared muffin tins.
Cook in a preheated oven for 14 to 17 minutes or until a toothpick comes out clean when inserted in the middle. NOTE: Your cooking time may vary if you use a different cake mix.
Let the cupcakes cool completely on a cooling rack before frosting.
Making the Creamy Frosting
In a medium bowl, cream butter until soft.
Add powdered sugar about ½ cup at the time and beat butter and icing sugar with the hand mixer on low speed, adding more as soon as the powdered sugar is completely combined each time. Continue until all 3 1/2 cups of powdered sugar is mixed with the butter.
Crush the Oreo cookies by putting them in a blender or food processor (the whole Oreo cookie). Blitz them until you have cookie crumbs- you don't want any big chunks at all for the frosting or you will not be able to pipe a swirl onto the top of the cupcake without the piping tip becoming blocked.
Add the crushed Oreos to your frosting and mix until all incorporated.
Once cupcakes are completely cooled, pipe the frosting using a piping bag or ziplock bag with the corner cut. Top the frosting with an Oreo cookie cut in half or a mini Oreo cookie and some chocolate chips. Enjoy!
Notes
VARIATIONS: If you want to create a really delicious chocolate cupcake, try mixing 1/2 teaspoon of espresso powder and a pinch of salt into the room temperature water called for in these Oreo cookie cupcakes. The espresso and salt help to amp up the chocolate flavor!If you are wanting to create a super moist cupcake, try replacing the oil in this recipe with sour cream (this will also result in slightly more dense cupcakes).You could also add a fun twist to this recipe by placing a regular size Oreo cookie on the bottom of each cupcake liner before topping it with cupcake batter and baking.SUBSTITUTIONS:
Milk -> you can use a non-dairy milk in its place
Olive oil -> you can use vegetable oil or even melted butter
Eggs -> a cornstarch paste should work in place of an egg for this recipe, but we haven't tested that so let us know if you do! Simply mix together 3 tablespoon cold water and 1 tablespoon of cornstarch for each egg you need to replace (so for this recipe, 9 tablespoon cold water and 3 tablespoon of cornstarch) and use it in place of the egg in the recipe.