Oreo Cookie Cupcakes with Marshmallow Frosting

Although I am not ashamed to use box mixes for many baking endeavours, I found this recipe in EVERYDAY FOOD Magazine and could not resist trying a cupcake with a whole Oreo inside.

Because these treats were going to my son’s class I felt I needed to change the frosting so it was not pink. These would be especially cute at a baby shower with the pink frosting and I wonder if you could use blueberry jam and get blue…..

Anyway, these were super easy to put together and I even doubled the recipe in my bowl. I used a small ice cream scoop to distribute the batter and definitely used more than the tablespoon suggested in the recipe. I just felt more was needed to cover the Oreo. They are smaller than a traditional box mix cup cake and are flatter too. However, the fluff frosting more than makes up for that.

For my frosting I eliminated the raspberry preserves and just added more vanilla extract and confectioners sugar to the desired sweetness.

Pipe out of a Ziploc

Doubling the frosting may not have been necessary. I had a lot left over and felt I put a generous amount on each cupcake. Maybe 1 1/2 recipes of the frosting would be better. Also I made these the night before and they were just fine. The recipe suggests serving immediately but unless I wanted to experiment for the first time with the frosting at 6am b/f school I was willing to take the chance. I did not put them in the fridge but in the cooler basement.

I could have served them just like the recipe…

But thanks to my sister who I was talking to while on the phone, I crushed up some Oreos for decoration.

Want a bite… 
Unfortunately my son was not there to actually give out his cupcakes…the nurse called to say he had a belly ache. Well after 10 mins in the car he was just fine. I think he just did not want to be at school for his birthday. He said all the kids really liked them. Of course I had to taste the other half of from this picture. Will definitely make again.


1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 large egg plus 1 large egg yolk
  • 1/2 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 12 cream-filled chocolate sandwich cookies
  • 3 tablespoons seedless raspberry jam
  • 3 cups marshmallow topping
  • 1/3 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
  2. Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners’ sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)

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3 Comments

  1. They look delicious! Happy Birthday to your dear son, sorry he didn’t get to give out his cupcakes!
    Thanks for stopping by!

  2. THese look so yummy!

  3. These really look wonderful! I’m glad he felt better for the rest of his birthday.

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