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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25 Responses to “Cream Cheese Pound Cake Bundt”

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    Eva @ Eva Bakes — April 24, 2013 at 7:28 am

    What a beautiful bundt cake!

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    Shannon — April 24, 2013 at 8:13 am

    I definitely don’t make bundt cakes enough given those attributes 🙂 this looks absolutely wonderful and I can imagine so many ways to change it up!

    • beantownbaker — April 24th, 2013 @ 1:49 pm

      Oh yea, you could definitely add some spices (i’m thinking cardamom or cinnamon), some extracts or oils, citrus zest, fresh fruit… You could really adapt this recipe however you want.

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    Sarah C — April 24, 2013 at 8:57 am

    So I was just thinking I needed an easy bundt cake dessert to take along with a freezer meal I’m making for a new mom friend, and lo and behold, you post this. You just saved me an hour of searching through recipes (though now what will I do at work). I’m also excited to use the vanilla beans I bought and then never put in the vodka to make extract (hopefully they’re still usable).

    I do have a question in all my rambling. You said to grease the bundt cake pan with butter, and I usually have the Pam for Baking on-hand. Do you think that butter works better in a bundt pan than the spray? Occasionally I have a heavier cake like this stick to the pan, and I’m wondering if it’s because I didn’t grease with butter.

    • beantownbaker — April 24th, 2013 @ 1:52 pm

      I’m sure your vanilla beans would still be usable, although I do recommend making that vanilla extract some time. It’s definitely worth the (minimal) effort.

      I have made bundts using both butter or Pam for Baking. Using Pam is definitely easier, especially with all the curves in the bundt pan. Although 9 times out of 10, I use butter and spread it with my hands. It’s kind of fun. For this bundt, I used butter and it popped right out. Let me know how it goes if you use Pam.

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    Erica @ In and Around Town — April 24, 2013 at 9:45 am

    The the look of the frosting on the cake – bundt cakes are my go to when I need to make a cake for the exact reasons you say, nice and easy.

    • beantownbaker — April 24th, 2013 @ 1:53 pm

      The frosting tastes even better than it looks. Man I wish I had a piece of this guy today…

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    Rosie @ Blueberry Kitchen — April 24, 2013 at 9:55 am

    Your cake looks stunning, I love the look of the texture and the vanilla bean glaze. You’re making me sad I don’t have bundt pan!

    • beantownbaker — April 24th, 2013 @ 1:54 pm

      You should definitely get one! A friend of mine gave me my pan almost two years ago for my birthday and I had to make room for it in our tiny Boston kitchen. It was worth the effort. Now that I have a bigger kitchen, space isn’t an issue, but I’m still so glad I have that pan.

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    Michelle — April 24, 2013 at 10:41 am

    I’ve been looking for a bundt cake recipe recently and my husband has been asking for (another) pound cake. THANK YOU!

    • beantownbaker — April 24th, 2013 @ 1:54 pm

      Glad I could help 🙂

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    Ashley Bee (Quarter Life Crisis Cuisine) — April 24, 2013 at 11:14 am

    Yesterday I found vanilla beans for CHEAP at the grocery store–but they refused to let me buy them because they were expired!! It was the saddest day. This bundt looks amazing. My only tangle with a bundt cake was when I tried to do the Pinterest thing where you put two together to make a pumpkin… frosting disaster. Oh well.

    • beantownbaker — April 24th, 2013 @ 1:55 pm

      WHAT?!? I’ve never heard of that. Oh I’ve seen that where you put two together to make a pumpkin. Never tried it myself though…

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    tracy {pale yellow} — April 24, 2013 at 3:13 pm

    I understand your love for bundt cakes! i don’t own one and I’m so envious of all the wonderful looking bundt cakes out there. I pin all the recipes, yet I still haven’t bought myself a pan. That clearly needs to change soon!

    • beantownbaker — April 25th, 2013 @ 7:48 am

      You should definitely get one! I got mine from a friend for my bday almost two years ago and I’m so happy she got it for me 🙂 A lot of people have commented that they don’t have a bundt pan. Maybe I should do a giveaway on here for one…

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    Julie @ Julie's Eats & Treats — April 24, 2013 at 3:54 pm

    I love Bundt Cakes too. They are so easy and they end up looking fancy! With cream cheese it I bet it’s perfect!

    • beantownbaker — April 25th, 2013 @ 7:50 am

      Aren’t bundts the best 🙂

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    Audra | The Baker Chick — April 24, 2013 at 9:46 pm

    Your bundt looks wonderful! I’m so glad you loved this recipe as much as I did! 🙂

    • beantownbaker — April 25th, 2013 @ 7:50 am

      Me too! Thanks for posting it or I might not have found it!

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    Nutmeg Nanny — April 27, 2013 at 8:14 am

    I love bundt cakes 🙂 yours looks beautiful! I’ve got to try this recipe.

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    Brooke Schweers — April 28, 2013 at 6:42 pm

    I have never made a bundt cake but this post makes me want to go out and by a bundt tin! A lovely and delicious looking cake 🙂

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    Sarah C — May 1, 2013 at 9:11 pm

    Update: I made this for my new mom friend and it turned out great. I used Pam on the bundt pan and the cake slid right out and was beautifully golden. Granted I sprayed GENEROUSLY, so that may have helped. The vanilla beans were also amazing in the glaze and I can’t wait to use them in more recipes!

    • beantownbaker — May 2nd, 2013 @ 9:03 am

      Glad to hear it worked out for you!

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    ErinsFoodFiles — May 6, 2013 at 4:12 pm

    I LOVE bundt cakes! This looks great!

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