Happy Oreo Cupcakes Recipe

Name: Happy Oreo Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Brown Sugar; 1/4 cups Plus 2 Tablespoons Butter; 2 whole Small Eggs; 1 teaspoon Vanilla Extract; 1/4 cups Chocolate Chips; 1 cup Plus 2 Tablespoons Of Flour; 1 Tablespoon Baking Powder; 3/4 cups Buttermilk; 18 whole Oreos; 1 cup Heavy Cream; 2 Tablespoons Powder Sugar

Servings: persons

1/2 cups Brown Sugar
1/4 cups Plus 2 Tablespoons Butter
2 whole Small Eggs
1 teaspoon Vanilla Extract
1/4 cups Chocolate Chips
1 cup Plus 2 Tablespoons Of Flour
1 Tablespoon Baking Powder
3/4 cups Buttermilk
18 whole Oreos
1 cup Heavy Cream
2 Tablespoons Powder Sugar

1
In a large bowl, cream together the sugar and butter, then add eggs, one at a time beating well after each addition. Then add vanilla extract and mix to combine. Then melt about 1/4 cup of chocolate chips (heat them in the microwave for 30 seconds at a time, stirring in between each, and stopping once melted) and add it to the mixture. Then add half of the flour plus the baking powder, mix, then add half of the buttermilk, beat well then add the remaining flour and buttermilk.
2
Divide the Oreo cookies in half, pulling the two sides of each cookie apart. Place cupcake liners in a 12-count cupcake pan, then place one hall of each Oreo in each liner, cream side up. Divide the batter between the prepared liners, on top of the cookie. Bake at 180 C (375 F) for about 20 minutes. Remove from the oven and let the cupcakes cool completely
3
Meanwhile prepare the frosting. Whip the cream and sugar until stiff. Crumble the remaining cookie halves (you'll still have 6 whole cookies sitting around) and gently fold them into the whipped cream. Scoop the mixture into a piping bag and frost the cupcakes. Then grab 6 remaining Oreos and cut them in a half and top each cupcake with half of an Oreo.
4
Refrigerate until ready to serve!

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Brown Sugar, 1/4 cups Plus 2 Tablespoons Butter, 2 whole Small Eggs, 1 teaspoon Vanilla Extract, and more.

Yes, Happy Oreo Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Happy Oreo Cupcakes

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