Oreo®-Filled Cupcakes recipe

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Ingredients

1 cup strong brewed coffee
1 cup unsalted butter, at room temperature
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
⅔ cup sour cream
2 large eggs
¼ cup mini chocolate sandwich cookies (such as Oreo® Mini)
1 cup unsalted butter, softened
1 cup shortening
8 cups confectioners' sugar
6 fluid ounces heavy cream, or more as needed
2 teaspoons vanilla extract
¼ teaspoon salt
48 mini chocolate sandwich cookies (such as Oreo® Mini)

Nutrition Info

618.8 calories
carbohydrate: 81.4 g
cholesterol: 69.2 mg
fat: 32.9 g
fiber: 1.8 g
protein: 3.8 g
saturatedFat: 15.5 g
servingSize: -
sodium: 291.7 mg
sugar: 64.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.

  2. Combine coffee and butter in a large saucepan over medium heat, bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

  3. Whisk flour, sugar, baking soda, and salt together in a large bowl.

  4. Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment, beat until combined. Slowly add coffee mixture, mix until just combined. Add flour mixture, beat until just combined. Fill the prepared muffin cups 1/2 full with batter.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

  6. While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor, pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.

  7. Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.

  8. Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.

Recipe Yield

24 cupcakes

Recipe Note

Chocolate cupcakes with creamy filling. Oreos® inside the cupcakes and in the frosting as well as decorating the cupcakes give these cupcakes a cookies-and-cream flavor and texture.

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