Cake Ingredients:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 and 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped into quarters
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
For garnish:
Oreo cookie crumbs
24 Oreo cookie halves
Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners. Using a paring knife, split 24 Oreos in half, leaving the cream filling on one side of the cookie. Place that half of the cookie in the bottom of each cupcake liner, cream side up. Save the other side of the cookie for garnish, and save broken cookies to crush for cookie crumb garnish.
In a medium bowl, combine dry ingredients (flour, baking powder and salt) and whisk to combine. In a small bowl, combine milk and vanilla. Set both of these bowls aside. In the bowl of a stand mixer, combine butter and sugar and cream until light and fluffy, about 2 minutes. Add the room temperature egg whites one at a time, beating well after each addition. Turn mixer to low speed, and add 1/3 of the flour mixture, and beat just until combined. Add 1/2 of milk/vanilla mixture, beat until combined. Add 1/3 more of flour mixture, then remainder of milk, followed by remainder of flour mixture. (You want to alternate dry/wet mixtures, starting and ending with dry).
Using a spatula, gently fold in chopped Oreos, taking care not to over mix. Using an ice cream scoop, fill each cupcake paper 2/3 full. Bake for 18-20 minutes or until cake tester comes out clean. Let cool on wire rack and prepare frosting.
In the bowl of a stand mixer, combine cream cheese and butter on medium speed until smooth. Add vanilla, powdered sugar and whipping cream. Beating slowly at first, increase speed and beat for 4 minutes or until light and fluffy. Frost as desired, garnishing with crushed Oreos and leftover pieces from when you split the cookies in the beginning.
Enjoy!
Recipe thanks to Annie’s Eats who adapted it from Beantown Baker
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I’ve actually made these a couple of times now and they were a huge hit. I used the foil baking cups and didn’t have an issue with them sticking. The cake is very thick, is it supposed to be? Like I said, they were a huge hit, but me personally, I prefer the lighter cake. I just was wondering. Also, do you always sift your flour?
Hi Lindsay! I don’t always sift my flour, it just depends on if the recipe specifically calls for it. I do always “fluff” my flour before scooping it so it isn’t so compacted. I haven’t made these for quite a while, but I do remember the cake being pretty dense, which I think is just because it’s full of cookies so it has to be a little “thick” to hold up with the cookie chunks.
Hi! In the directions for the cupcakes it says to combine butter, sugar, and cream until light and fluffy, however in the ingredients list there is no cream. Can somebody clear this up for me? Thank you
Cream just means to “cream the butter and sugar” or beat until creamy. You aren’t supposed to add cream. Sorry for the confusing wording!