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…

Oreo Cupcakes

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.

Oreo Cupcakes

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.

Oreo Cupcakes

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.

Oreo Cupcakes

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.

Oreo Cupcakes

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.

Oreo Cupcakes

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.

Oreo 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

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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

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27 Responses to “Homemade Oatmeal Cream Pies”

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    1
    We Are Not Martha — September 10, 2010 at 11:29 am

    Oh wow, I don’t think I’ve had an oatmeal cream pie in FOREVER, but I’m sure I’d love a homemade version. Definitely adding these to the list! 🙂

    Sues

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    Fun and Fearless in Beantown — September 10, 2010 at 12:03 pm

    I used to love those oatmeal cream cookies when I was growing up to! I haven’t had one in over ten years and this recipe brought so many memories back!

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    KV — September 10, 2010 at 12:07 pm

    awesome! My grandparents are in town for the weekend and always have Little Debbie cream pies at their house – might have to try to whip these up this weekend because I bet they would love it!

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    Brooke — September 10, 2010 at 12:19 pm

    Those things look amazing! 🙂
    And i would like to give a shoot out to the One-year ago link “Best Dang Thing You Ever Tasted Bars”= the name says it all!

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    newlywed — September 10, 2010 at 12:27 pm

    I’ve never one either, which is clearly why I ought to make these for myself.

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    Cornelius — September 10, 2010 at 2:18 pm

    i LOVE oatmeal cream pies and haven’t had one forever, but a homemade one… that’s worth trying out!

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    Eliana — September 10, 2010 at 3:08 pm

    Be still my heart (it’s fluttering). This is the most satisfying cookie of all time and yours looks absolitely perfect.

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    Jen — September 10, 2010 at 3:37 pm

    These look great Jen!

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    yumventures — September 10, 2010 at 10:19 pm

    These look AMAZING!!

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    Jennifer — September 10, 2010 at 11:56 pm

    Oh my, such a childhood favorite!!! They look fabulous!!!

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    Tara — September 11, 2010 at 1:43 am

    Are we the same person? My senior year (in high school AND college) I was the co-yearbook editor and ate a disgusting amount of these. FYI the off-brand ones are terrible. I made that mistake during one 3am deadline. I’m definitely making these soon!!

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    bcallegra — September 11, 2010 at 4:10 pm

    You’ve totally made my day with this post! I’ve been searching for the perfect oatmeal cream pie recipe forever, ever since a former coworker of mine brought in her version and wouldn’t share the recipe! I’ve tried other recipes but it’s always the cream portion that ends up being different or disappointing. I can’t wait to try this recipe!

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    Kyle — September 11, 2010 at 5:03 pm

    Ahh… the yearbook memories. I can’t believe how many of those we ate. If only that metabolism was still in place!

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    Sara — September 11, 2010 at 7:06 pm

    I so need to make these! I was totally obsessed with the Sara Lee oatmeal cream pies when I was in high school, and I can only imagine they are WAY better when you make them yourself! Yum. 🙂

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    Lizzy — September 12, 2010 at 10:09 pm

    I used to live on those pies! I used to love those things. This has been on my list to make for awhile- Everyday Food by Martha had something similar in this months magazine!

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    laurasrecipecollection.com — September 13, 2010 at 2:20 am

    Ooooh those were a childhood lunchbox staple for me! Fun 🙂

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    Kerstin — September 13, 2010 at 2:26 am

    Oh wow, I’m saving this recipe – I also used to love oatmeal cream pies!

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    Dori Knight — September 13, 2010 at 3:31 pm

    I just made these this weekend and they are a HIT in my house! Oh, and they’re way better than the boxed kind. Thanks for sharing!

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    nutmegnanny — September 14, 2010 at 6:24 pm

    These look great! The oatmeal pies were one of my favorite Little Debbie snacks. I bet the homemade version is a million times better!

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    Shannon — September 15, 2010 at 1:44 am

    i used to love these!! i bet they’re heads and shoulders above what i remember 🙂

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    kitchenmisfit — September 16, 2010 at 12:46 am

    Definitely bookmarking these! They look amazing!

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    Pioneer Cookerella — September 16, 2010 at 6:00 am

    My husband might love you more than me after this. His favorite cookie is the oatmeal cream pie!

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    Sarah — September 19, 2010 at 10:59 pm

    I love the Little Debbie oatmeal cream pies but after one or two you really notice how “processed” they taste. I finally had time to make these late Friday night and they came out quite yummy! They were great with coffee in the morning and we just had some for dessert at a family dinner (we’re even talking about making them for our sister-in-law’s baby shower and coloring the filling).

    I do have two tips. One – make the cookies first. I had read about the filling setting as it rested, so I figured I’d do that first, but that was a mistake. By the time I was ready to fill the cookies the cream was more like marshmallow and I had to mix in some corn syrup to thin it back up. Two – keep a close eye on your first few batches of cookies until you get the timing down. My oven is low quality but predictable; however these cookies still seemed to vary batch-to-batch, with the average about 4-5 minutes. However, even the ones that were a little dark on the bottom still tasted good.

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    Jen — September 19, 2010 at 11:02 pm

    Good point Sarah – Definitely make the cookies first. They have to completely cool prior to filling them anyways.

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    Kate @ the wooden spoon — November 26, 2010 at 5:14 pm

    Gah! I wish I would have read these comments before I started! Sarah – my oven was the same as yours. Five minutes per batch of cookies was plenty. I left my first batch in for over ten… oops!

    Aside from the 12 cookies that went straight to the garbage can, these were INCREDIBLE. I still can’t get over how chewy they are. Thanks for the fantastic recipe!

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    Kayla — August 1, 2014 at 10:11 am

    I made these for a family beach trip two years ago and they were AMAZING. They are very good the day you make them but if you can wait a day before eating…ooooh my goodness. Eat your heart out, Little Debbie. I’m headed back to the beach this coming week with some girlfriends and decided to bring these again. I cannot wait!

    • beantownbaker — September 2nd, 2014 @ 7:27 pm

      So glad you enjoyed these!!

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