Chocolate Cupcakes With Cream Cheese Oreo Buttercream Frosting Recipes

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CHOCOLATE CUPCAKES WITH OREO BUTTERCREAM



Chocolate Cupcakes with Oreo Buttercream image

If you love Oreo Cookies, then make sure to try my Chocolate Cupcakes with Oreo Buttercream.

Provided by Amanda Rettke

Categories     Dessert

Time 33m

Number Of Ingredients 15

1/2 cup (113g) unsalted butter
2 oz semi-sweet baking chocolate
2 large eggs, ( room temperature)
3/4 cup (150g) granulated sugar
2 tsp. vanilla extract
1/2 cup (115g) sour cream, (room temperature)
1/2 cup (42g) unsweetened cocoa powder
3/4 cup (95g) all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks or 226g) unsalted butter, (room temperature)
4 cups (500g) confectioners sugar
20 Oreo cookies, (finely crushed)
4 tablespoons milk

Steps:

  • Preheat the oven to 350°F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  • Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  • In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  • Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  • Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  • As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  • The batter will be very thick.
  • Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
  • In the bowl of an electric mixer, beat butter until light and smooth.
  • Slowly add 2 cups of confectioners sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
  • Add the remaining 2 cups of sugar, mix until combined.
  • Fold in Oreo crumbs, mix until smooth. (reserve some for topping)
  • Add milk 1 tablespoon at a time, until you get the consistency you desire.
  • Using an ice cream scoop, drop a scoop onto each cupcake.
  • Top with crushed Oreo cookies, hot fudge, or chocolate sauce (if desired).

Nutrition Facts : ServingSize 24 g, Calories 146 kcal

OREO CUPCAKES



Oreo Cupcakes image

Fluffy and moist chocolate cupcakes with an Oreo bottom crust and perfect Oreo cream frosting.

Provided by Lauren Allen

Categories     Dessert

Time 15m

Number Of Ingredients 8

12 chocolate cupcakes
12 Oreo cookies ((Optional, for placing in the batter))
12 Oreo cookies ((for topping on the cupcake))
3/4 cup butter
2 1/4 cups powdered sugar
1 1/2 - 2 Tablespoons heavy whipping cream
1 teaspoon vanilla extract
2/3 cup Oreo crumbs ((from crushing Oreos in a food processor or with a rolling pin))

Steps:

  • Make batter for chocolate cupcakes.
  • Place an Oreo at the bottom of each liner (optional). Spoon batter over top and bake according to recipe instructions.

Nutrition Facts : Calories 261 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 200 mg, Sugar 27 g, ServingSize 1 serving

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING



Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting image

Moist and dangerously delicious!

Provided by Jessica Horton

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h20m

Yield 24

Number Of Ingredients 20

1 ⅓ cups all-purpose flour
⅔ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 ⅓ cups white sugar
⅔ cup brown sugar
4 eggs
⅓ cup water
2 teaspoons vanilla extract
1 cup sour cream
¼ cup vegetable oil
1 (8 ounce) package cream cheese, at room temperature
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
18 chocolate sandwich cookies (such as Oreo®)
2 tablespoons milk, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
  • Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
  • Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

Nutrition Facts : Calories 306 calories, Carbohydrate 45 g, Cholesterol 50.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.5 g, Sodium 253.6 mg, Sugar 35.1 g

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING



Oreo Cupcakes with Cookies and Cream Frosting image

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.

Provided by Nan in Ontario

Categories     Dessert

Time 35m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Steps:

  • In a small bowl, combine first four ingredients.
  • Add chocolate chips and set aside.
  • Mix remaining ingredients well.
  • Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
  • Drop a large spoonful of cheese mixture on top.
  • Bake at 350 for 20 to 25 minutes.

CREAM CHEESE CHOCOLATE CUPCAKES



Cream Cheese Chocolate Cupcakes image

Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

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