Oreo®-Filled Cupcakes

Oreo®-Filled Cupcakes

Chocolate cupcakes that are filled and frosted with a decadent buttercream frosting and decorated with mini Oreos® will make a real statement at any birthday party.

Preparation Time
40 mins
Cooking Time
25 mins
Total Time
1 hr 5 mins
Calories
619 Calories

Recipe Instructions

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Step 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.
Step 3
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Step 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.
Step 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.
Step 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.
Step 7
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.
Step 8
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.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup shortening
  • 1 cup unsalted butter, softened
  • 8 cups confectioners' sugar
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup unsalted butter, at room temperature
  • 6 fluid ounces heavy cream, or more as needed
  • 48 mini chocolate sandwich cookies (such as Oreo® Mini)
  • 0.25 teaspoon salt
  • 0.75 teaspoon salt
  • 1.5 teaspoons baking soda
  • 0.75 cup unsweetened cocoa powder
  • 0.66666668653488 cup sour cream
  • 0.25 cup mini chocolate sandwich cookies (such as Oreo® Mini)

Categories

Similar Recipes You May Like

Red Velvet Cupcakes

Red Velvet Cupcakes

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes

Chocolate Guinness Cupcakes with Irish Cream Frosting

Chocolate Guinness Cupcakes with Irish Cream Frosting

Apple and Coconut Milk Cupcakes

Apple and Coconut Milk Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Carrot Cupcakes with White Chocolate Cream Cheese Icing

Carrot Pineapple Cupcakes

Carrot Pineapple Cupcakes

Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes