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Last week I shared a back-to-school snack and some of my (fond and not-so-fond) childhood memories from what I always referred to as “the s-word”: school.
I liked recess and lunch okay, but to me, the best part about going to school was coming home to my mom’s fresh-baked treats. She made the best Special K Bars, and her chocolate chip cookies were (and still are) unbeatable.
When there weren’t any homemade goodies on hand, we had the regular after-school treats. You know, granola bars, Cheez-Its, fruit snacks, classic 90s fare such as Dunkaroos…
And the best of the best: Oreos.
My mom, champion grocery-shopper, always remembered to buy Double Stuf. Every kid’s dream.
I may be past the age of The After-School Snack, but I still love me some Oreos!
This week combines a few of my favorite treats: Oreos, cookie dough, and cupcakes. A triple threat. The best part? The Oreos taste like cookie dough.
I used the special-edition Cookie Dough Oreos inside the batter and on top of the cupcakes. They are a cookie-lover’s best friend and one of the better seasonal Oreo flavors I’ve tried as of late.
The formula for these cupcakes goes like this:
1. Chocolate cupcakes.
2. Cookie Dough Oreos.
3. Cookie dough frosting.
4. More Cookie Dough Oreos for garnish.
The cookie dough frosting is a must here. Any old buttercream will taste fine, but the frosting truly tastes like cookie dough, and it takes these cupcakes over the top!
The only thing that might make these cupcakes better is actual cookie dough inside the middle of each little cake. Hmm…next time!
I almost always prefer vanilla cupcakes over chocolate, but this is my absolute favorite recipe for chocolate cupcakes, adapted from the same cookbook as my beloved vanilla cupcake recipe. I think chocolate batter goes best with the cookie dough and Oreo flavors here, and it doesn’t hurt to use a base that tastes more like frosting than cake! These are some of the sweetest chocolate cupcakes I’ve tasted. I can (and have) eaten the batter with a spoon. Often. :)
I brought a batch of these cupcakes into work one day, and just like little kids devouring after-school snacks, my coworkers made these cupcakes disappear in a flash.
I can’t count how many times I heard, “There are Oreos inside the cupcakes?!” To be shortly followed by, “And they are cookie dough-flavored?!”
Yes. Yes, they are.
The kid in your life and the kid inside you will love these cupcakes. They are completely unhealthy and totally delicious.
Cookie dough for the win!
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbsp. butter, at room temperature
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla
- 1 cup milk, at room temperature
- 1/2 cup cocoa powder
- 30 Cookie Dough Oreos, divided (20 inside cupcakes and 1/2 on top of each)
- 3 sticks salted butter
- 2/3 cup brown sugar, packed
- 3 1/4 cups powdered sugar
- 3/4 cup flour
- 1/4 tsp. salt
- 3 Tbsp. milk
- 4 tsp. vanilla
- Preheat oven to 350 degrees. Line two muffin tins with cupcake liners. Place one Oreo in each one.
- In a bowl, whisk flour with baking soda and salt. Set aside.
- In a small bowl, combine vanilla and milk. Set aside.
- Add butter and sugar to the bowl of a stand mixer. Beat on high speed until light and fluffy, about two minutes. Reduce speed to low and add eggs, one at a time.
- Add a third of the flour mixture until just combined, then add a third of the milk. Repeat with remaining ingredients.
- Add cocoa powder until just combined.
- Using a cookie scoop, fill prepared liners with chocolate batter, covering Oreos and filling each liner about 3/4 full.
- Bake cupcakes in preheated oven for 15-18 minutes or until a toothpick inserted into the center of one cupcake comes out clean.
- Remove from oven and place on wire racks to cool completely.
- Combine all ingredients in the bowl of a stand mixer and beat on high speed until light and fluffy, at least 3 minutes.
- Using a piping bag fitted with a large round tip, frost cupcakes.
- Halve remaining Oreos with a sharp knife and top each cupcake with one Oreo half.
- Store cupcakes in an airtight container at room temperature for up to one week.