Y’all. I made a Valentine’s Day treat a decent amount of time before Valentine’s Day. It’s a miracle! Let’s celebrate with cupcakes.
When my dad picked up one of these he said, “Oh, it’s heavy. That’s always a good thing.”
You’ve probably also heard me talk about how soft and amazing Oreos get when you bake them. I ate one of these cupcakes right out of the oven, and when I sank my teeth into it, I couldn’t even tell there was an Oreo inside. Their texture completely changes and blends right in with the cake. It’s heavenly.
I first put an entire Oreo inside a cupcake a looong time ago. Like, almost three years? It was at the beginning of my old blog when I was just getting started. I’ve made them several times since then and experimented with other cookies like Tagalongs. Might have to do another Girl Scout Cookie version this year!
A cookie inside of a cupcake with frosting that also has crushed up cookies it in might seem a little extreme. Because it is. But just keep in mind that these cupcakes are a Valentine’s thing. Even though I wanted to eat multiple cupcakes in a row in one sitting, you should probably not do that. Unless it’s Valentine’s Day, in which case, you can eat as many as you want. 🙂
Can we talk about super cute sprinkles for a second? I have always wanted a reason to buy these jumbo heart sprinkles. So I went into Michael’s to buy them and then I saw the tiny hearts and they’re just too dang cute. So I bought them both, obviously. Heart sprinkles for days.
- 1 1/4 cups all purpose flour
- 3/4 cup sugar
- 2 tablespoon cocoa powder
- 1/2 tsp baking soda
- 1 egg
- 1 1/4 cup oil
- 1/2 tsp vanilla
- 1/2 cup buttermilk
- 1-2 teaspoons pink gel food coloring
- 12 whole Oreos
- One 8oz package of cream cheese
- 1/2 tsp vanilla extract
- 2 tbsp fine Oreo crumbs (no chunks)
- 2 cups powdered sugar
- Mini Oreos
- Valentine's sprinkles
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
- Combine dry ingredients: flour, cocoa powder, and baking soda. Carefully whisk them together.
- In another bowl, combine sugar and oil and mix until combined.
- Add one tsp pink food coloring and mix well. (I find it easier to add the food coloring here, but you can add it at the end if you want.)
- Add the egg and vanilla and mix until combined.
- Measure out 1/2 cup buttermilk. Add the flour mixture and the buttermilk to the wet ingredients. Mix well and until everything is completely incorporated.
- If your batter isn't as pink as you want it at this point, add another teaspoon of food coloring.
- Spoon cake batter into the bottom of one paper liner just enough to cover the bottom. Place an Oreo on top, and try to get it in the center. Spoon more batter on top of the Oreo, filling the paper liner about 3/4 full. Repeat with the rest of the cupcake pan.
- Bake cupcakes for 20 minutes. Remove the pan from the oven and insert a toothpick diagonally from the edge and into the center of the cake. If it comes out clean, your cupcakes are ready! If not, put the pan back in the oven for a couple of minutes.
- Let the cupcakes sit in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Cream the cream cheese and vanilla in a large bowl or stand mixer until smooth creamy.
- Add Oreo crumbs and half of the powdered sugar. Mix on low speed until just combined. Then mix on medium-high speed until completely combined. Repeat with the second half of the powdered sugar.
- Using an open, round tip, pipe frosting onto cupcakes.
- Top with Mini Oreos and sprinkles!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.