Oreo Cupcakes

I didn’t expect these Oreo cupcakes to be so good, but they’re one of my family’s favorites now. Don’t skip the crumb topping; it takes the cupcakes to the next level.

The Oreo Cupcakes

Preheat the oven to 400 and prepare a muffin pan with liners or spray.

In a medium bowl, mix together

1/4 c. sugar

1/3 c. oil

1 egg

1 c. milk

In another bowl, mix together the dry ingredients:

1 3/4 c. flour

2 t. baking powder

16 Oreos, crushed

Make a well in the dry ingredients and stir in the wet ingredients until just moistened. Fill muffin cups 2/3 of the way full. Make the crumb topping.

The Crumb Topping

Mix together in a bowl:

3 T. flour

3 T. sugar

5 Oreos, completely crumbled

Use your hands, a pastry cutter, or a food processor to cut in

2 T. cold butter

You should have some clumps, but nothing bigger than peas. Top the cupcakes with the crumb mixture. Bake them at 400 for 16-18 minutes.

Oreo cupcakes need no accompaniment. The original recipe called for a drizzle of white chocolate, but my drizzle looked ugly, so I left it out the second time.

Yes, this is technically a muffin recipe, but I think it’s crossed into dessert territory enough to call it cake. 🙂

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Oreo cupcakes

Oreo Cupcakes

Don’t skip the crumb topping; it takes the cupcakes to the next level.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • muffin tin

Ingredients
  

The Oreo Cupcakes

  • 1/4 cup sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup milk whole
  • 1 3/4 cup flour
  • 2 teaspoons baking powder
  • 16 Oreos crushed

The Crumb Topping

  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 5 Oreos crumbs
  • 2 tablespoons butter cold

Instructions
 

  • Preheat the oven to 400 and prepare a muffin pan with liners or spray.
  • In a medium bowl, mix the wet ingredients together.
    1/4 cup sugar, 1/3 cup oil, 1 egg, 1 cup milk
  • In another bowl, mix the dry ingredients together. Make a well in the dry ingredients and stir in the wet ingredients until just moistened. Fill muffin cups 2/3 of the way full.
    1 3/4 cup flour, 2 teaspoons baking powder, 16 Oreos
  • Mix the dry ingredients of the crumb topping together in a bowl.
    3 tablespoons flour, 3 tablespoons sugar, 5 Oreos
  • Use your hands, a pastry cutter, or a food processor to cut in the butter. You should have some clumps, but nothing bigger than peas. Top the cupcakes with the crumb mixture. Bake them at 400 for 16-18 minutes.
    2 tablespoons butter
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