Description
This incredible Oreo cupcake recipe features a rich chocolate flavor and delightful cookie crunch, perfect for a family-friendly dessert or school events. The cupcakes are topped with a creamy Midnight Cookie Swirl for an irresistible treat.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 large eggs, room temperature
- 0.75 cup milk (dairy or plant-based)
- 0.5 cup vegetable oil
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 18–20 OREO cookies, crushed
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- Splash of milk or vanilla (for swirl)
Instructions
- Prep Your Workspace: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Coarsely crush about 10-12 OREO cookies for the batter and topping.
- Whisk Dry Ingredients: In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and baking soda. Whisk thoroughly until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the dry. Mix with a spatula until just combined, stopping when no dry flour streaks remain. Gently fold in about half of the crushed OREO cookies.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
- Prepare Midnight Cookie Swirl: In a small bowl, beat softened cream cheese with powdered sugar and a splash of milk or vanilla until smooth and creamy. Fold in a few more crushed OREO cookies.
- Swirl and Bake: Dollop spoonfuls of the cream cheese mixture onto the top of each cupcake. Use a toothpick or small knife to gently swirl it into the chocolate batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake (avoiding the swirl) comes out clean.
- Cool and Garnish: Let the cupcakes cool in the muffin tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Sprinkle with the remaining crushed OREO cookies just before serving.
Notes
Use fresh, room temperature large eggs for better emulsion. Avoid overmixing the batter for a tender crumb. Ensure OREO cookies are fresh for best texture. If using butter in the cream cheese swirl, use unsalted. A toothpick test (avoiding the swirl) indicates doneness. Allow cupcakes to cool completely on a wire rack before serving for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (95 g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg