Chocolate Cupcakes With Cream Cheese Oreo Buttercream Frosting Recipes

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CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Moist and dangerously delicious!

Provided by Jessica Horton

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h20m

Yield 24

Number Of Ingredients 20



Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
  • Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  • Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
  • Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

Nutrition Facts : Calories 306 calories, Carbohydrate 45 g, Cholesterol 50.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.5 g, Sodium 253.6 mg, Sugar 35.1 g

1 ⅓ cups all-purpose flour
⅔ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 ⅓ cups white sugar
⅔ cup brown sugar
4 eggs
⅓ cup water
2 teaspoons vanilla extract
1 cup sour cream
¼ cup vegetable oil
1 (8 ounce) package cream cheese, at room temperature
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
18 chocolate sandwich cookies (such as Oreo®)
2 tablespoons milk, or more as needed

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16



Oreo Cupcakes with Cookies and Cream Frosting image

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

CHOCOLATE CREAM CHEESE CUPCAKES

These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.

Provided by Nan in Ontario

Categories     Dessert

Time 35m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 14



Chocolate Cream Cheese Cupcakes image

Steps:

  • In a small bowl, combine first four ingredients.
  • Add chocolate chips and set aside.
  • Mix remaining ingredients well.
  • Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
  • Drop a large spoonful of cheese mixture on top.
  • Bake at 350 for 20 to 25 minutes.

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

OREO CUPCAKES WITH OREO BUTTERCREAM

from tide and thyme. These cupcakes have a little treasure at the bottom of course, the Oreo cookie. Which, is such an unexpected and delightful treat. These cupcakes are vanilla, not chocolate. Sorry for the deceiving photo, another user put it up and I cannot remove it.

Provided by sofie-a-toast

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 15



Oreo Cupcakes With Oreo Buttercream image

Steps:

  • Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  • Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
  • Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
  • For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
  • Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

Nutrition Facts : Calories 449.8, Fat 20.6, SaturatedFat 10.1, Cholesterol 69.8, Sodium 247.9, Carbohydrate 63.5, Fiber 0.8, Sugar 44.3, Protein 4.3

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tablespoon vanilla extract
20 Oreo cookies (halves, with cream filling attached)
8 tablespoons butter, room temperature
1/2 cup vegetable shortening
4 cups powdered sugar (1 lb)
1/2 teaspoon butter flavoring or 1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
10 Oreo cookies, cut in half, for garnish

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10



Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  • Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  • Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  • Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  • Frost each cupcake and garnish with the reserved cherries.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g

2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3 eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

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