Oreo Cupcakes – Third time is a charm!
First things first. Cupcake Camp Boston is tomorrow night. If you’re in the Boston area, be sure to stop by. We’re expecting about 2000 cupcakes and who knows how many people…
Now on to the cupcakes. This is by far Hubby’s favorite cupcake and my #1 requested cupcake to make. They’re pretty freaking amazing.
You might remember that I’ve actually made Cookies N Cream cupcakes twice before. Both recipes were a bit different but still delicious. I took my favorite parts of each on and combined them into an awesome Oreo Cupcake recipe.
Since developing this recipe last summer, I’ve probably made these five times. I never repeat recipes, so that’s definitely saying something. I just never got around to photographing the cupcakes to post on here. Until this spring. I’m going to be an aunt in a couple weeks and my sister-in-law requested these cupcakes. I happily obliged and made a point to take the pictures.
As I mentioned, this recipe combines our favorite aspects of the two recipes tried previously. You start with half of an Oreo at the bottom of the cupcake. I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.
I take the tops of the Oreos that have no cream on them and cut some in half for garnishing. The rest get crushed, also for garnishing.
The part I love about the first recipe that I’ve tried is the made from scratch batter. This batter is amazing even before you pour in the Oreo pieces. And while we’re on the topic of those Oreo pieces… I cut mine fairly large. Actually, Hubby likes to do the cutting for me. He stacks them really tall and uses a super sharp knife to cut through the whole stack at once. He cuts them into quarters for me. I toss the quarters Oreos in a bit of flour so they don’t all sink to the bottom. I like having the big chunks as opposed to crushing them. It really enhances the Oreo flavor and adds some texture to the cupcakes.
For the frosting, I have tried out a variety of flavors. The one that I like best is just a simple cream cheese frosting. With the garnish of the crushed Oreo and the half Oreo, you still have plenty of Oreo flavor in every bite
Oreo Cupcakes
These Oreo cupcakes will knock your socks off!
Yield: 24 cupcakes
Ingredients:
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)
double batch of cream cheese frosting
Directions:
For the Cupcakes
Preheat oven to 350F. Insert liners into a medium cupcake pan.
Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.
Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
In a separate bowl mix together the flour, baking powder, and salt.
Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.
Recipe from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen, I think I just died and went to heaven! Long live the Ring Ding!! LOL
http://www.simplysweeter.blogspot.com
Love this theme, so fun! The whole menu sounds delicious 🙂
Hi Jen,
Wow! These babies look really authentic. I’ve seen a lot of faux Ding Dongs in my day, and yours rank right up there. Very nice job!
🙂 Jane
Oh, I LOVE Ding Dongs!!! And yours look fabulous!
Even at 8a on a monday morning, I feel like I could eat a whole stack of those. Great job, they look delicious!
There is a local baking partnership here in the Los Angeles area that makes individual sized cakes and treats. They also recreate classic favorites such as the Ho-Ho. Thought you might enjoy the link. http://www.cakemonkey.com/
Oh your Ding Dongs look perfect. Absolutely perfect!! They make me want to jump up and make them now. Goodness!! Thanks for sharing the photos and recipe with us. I’ve yet to make the 7-minute frosting, so I’m looking forward to that.
Oh my, what a great recipe!
You’re killing me! Now I have to think about when I can fit Ring Dings into my schedule this week! They’d be so much better from scratch than they would out of the box…
These & oatmeal creme pies were my absolute favorite as a kid. I think they were called King Dons when I ate them. I definitely need to try this!
Oh, how fun. WIsh I had a couple right now.
Ring Dings! :)But that’s what they were called when Drake’s made them and we lived in NYC. Once we moved to FL they were Ding Dongs. Or do I have that backwards, hmm now I’m not exactly sure. Either way it wasn’t I that ate them but my Mom. I’ll have to give them a whirl for her and score some brownie points, hee-hee!
Hope you have a safe and Happy Memorial Day weekend!
~ingrid
omigosh YUM!! they sure do remind me of hostess cupcakes
Your ding dongs look perfect! Great job!
I’ve been thinking of making these for my mother for her birthday next week…but since she LOVE chocolate peanut butter, I thought I would fill the cakes with a peanut butter version of the white cream. Any suggestions on what peanut butter cream I should fill them with??
I would love your input, I trust you more than myself in this matter, haha.
FYI for anyone interested, I made mine into cupcakes since I don’t have round cake pans. The cupcakes take about 25 minutes to bake at the same temp. Really good but tons of work! Oh yeah I got 32 cupcakes using 1/4 cup batter in each cup. I had plenty of filling but I had to made a little more ganache, BUT I was a little heavy with it in the beginning so if you keep that in mind you could have enough.
Love these…I am an East Coat gal and I knew what you meant lol! I will NOT buy these for my kids with what is used for ingredients, but you have inspired me to make them! Thanks!
Sorry to say but mine fell apart and it was entirely to much work. Much better to just go to the store and buy them.
These look just like the original, but I bet they’re so much more tasty. Great job!
beantownbaker — January 5th, 2013 @ 11:44 pm
They sure are better than the original – a lot more work though, but definitely worth it!
Can the coffee be substitutes with anything else?
beantownbaker — January 17th, 2013 @ 4:51 pm
The coffee just enhances the chocolate flavor. You can just use water instead if you don’t have any coffee or don’t like coffee.
I just made these for my mothers birthday(ring dings are the only dessert she enjoys) they came out great! Awesome recipe
beantownbaker — February 3rd, 2013 @ 9:46 pm
So glad you enjoyed them. Happy birthday to your mother!
hey.. made these.. testing recipes for a summer camp job I start this June.. so good, but might stick with cupcakes for kids..
took cake chunks and extra frosting.. made cake balls! Rolled in melted peanut butter then dripped chocolate over… YUM… love your site.. looking for more camp ideas.. kid friendly!
beantownbaker — February 24th, 2013 @ 10:28 am
Cupcakes definitely would be less messy for kids. I really like the portability of bars and brownies. I have tons of those on my blog too.
Making cake balls with PB and chocolate on top sounds amazing!
Never had these before but look good! I might just use the whole cake and cut out rings with the cutter and fill them up in the whole cake then cover in choc. What if you put marshmallow filling? Do you think it would be to soft to cut into pieces of cake?
OMG Jen, just saw this recipe linked from HuffPo article! Sorry, can’t get the link on my phone. 🙁 Slide show on manufactured foods that taste better homemade.
beantownbaker — August 4th, 2013 @ 6:43 pm
Thanks for letting me know! I found the post.
Amazing results. Rarely do I find the recipes that claim to be “just like” the original actually live up to those claims. This one did. LOVE.
beantownbaker — August 27th, 2013 @ 7:58 am
So glad you enjoyed them!
The recipe says to use filling same day. I need to make the cakes a day or 2 ahead of party. If I fill them right away, will they hold for a day or so in the refrigerator ? I don’ t want them to get soggy.
Can these be frozen?
Made these for a friend’s birthday party. Definitely time intensive…assembly took me forever. I made 16 cupcakes and 24 mini-cupcakes and had lots of extra cake batter. The cake is amazing, super moist and flavorful…but fally-aparty so hard to work with when dipping in ganache or spreading ganache over it. After I spent hours making these, they ended up smashed together in one side of the pan that I packed them in to the party. i would highly recommend transporting them in a cupcake tin or something where they will not move. The ganache never “dried” for me so mine were gooey on the outside too, and pretty much a mess to eat. Don’t get me wrong, they taste amazing and everyone enjoyed eating them…but if I was to do it over again, I would just use the ingredients to make a cake.
Do you have to use hot coffee? Can you just use plain hot water.
I don’t know what happened. I made Red Velvet “Fwinkies” (fake Twinkies), but covered them with chocolate so basically a hybrid or a Fwinkho. I have a delectovals pan. After piping in the 7-minute frosting, I dipped the bottoms in melted chocolate to seal and then covered the top in chocolate. The next day, I took them to a sorority luncheon as a treat. Well, the cream filling disappeared and I have to wonder did sealing the bottoms with the warm melted chocolate basically disintegrate the cream filling? I want to make something like this for a gender reveal next week, but I may have to change up the cream filling because I can’t leave the bottoms bare. Any advice?
Thank you!