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Oreo Cupcakes Stuffed with Chocolate Ganache cut in half to see the filling, Oreo cookie crumbles scattered around
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5 from 4 votes

Vanilla Cupcakes with Chocolate Ganache and Oreo Buttercream Frosting

A moist vanilla cupcake stuffed with chocolate ganache mixed with Oreos and topped with a heavenly smooth Oreo buttercream frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: All Recipes, Dessert, Snacks
Cuisine: American
Servings: 24 servings
Calories: 557kcal
Author: Kimberlee Ho

Ingredients

Vanilla Cupcakes

  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 ½ cups self-rising flour
  • 1 ¼ cups all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 6 ounces semisweet chocolate
  • ¼ cup heavy cream
  • 3 tablespoons unsalted butter
  • 8 Oreo cookies crushed into small pieces

Oreo Buttercream Frosting

  • 1 ½ cups unsalted butter
  • 6 cups powdered sugar
  • 12 Oreo cookies crushed
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 12 Oreo cookies halved, for decoration
US Customary - Metric

Instructions

Make the Cupcakes:

  • Preheat oven to 350ºF. Line two 12-cup muffin tins with cupcake liners. In the bowl of a stand mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. In a medium bowl, combine the flours and add to butter mixture in four parts, alternating with the milk and vanilla, beating well after each addition. Spoon the batter into the cups about ¾ full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Let cupcakes cool in tins for 10 minutes. Remove from tins and cool completely on a wire rack before filling and frosting.

Make the Chocolate Ganache:

  • Place chocolate, heavy cream, and butter in a small saucepan. Melt over low heat, whisking constantly, until melted completely and well combined. Remove from the heat and stir in crushed oreos.
  • When cupcakes are cool, use a small knife or apple corer to remove the center of each cupcake to form a ½-inch tunnel. Spoon ganache into each cupcake, making sure not to overfill. Filling should be level with top of the cupcake.

Make the Oreo Buttercream Frosting:

  • In the bowl of a stand mixer beat the butter at medium-high speed for 3-4 minutes, scraping down the bowl occasionally. Turn the mixer to low and slowly add the powdered sugar, 1 cup at a time, adding a bit of the cream between each addition. Mix until the sugar is well incorporate with the butter. Turn the mixer to high and beat for 30 - 60 seconds. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla. Slowly mix the crumbs into the frosting then beat at a high speed for 60 seconds.
  • With a large piping bag or gallon-sized ziptop bag fitted with a large piping tip (this is the one I used), pipe the frosting onto the cupcakes. Place a halved Oreo into the frosting of each cupcake.

Notes

  • Cupcakes will keep at room temperature for up to 3 days. Store in a tightly sealed container
  • If you have any extra frosting, store in an airtight container in the refrigerator for up to one week. Bring up to room temperature and stir vigorously with a spoon before using
  • Cupcake recipe adapted from The Magnolia Bakery Cookbook

Nutrition

Calories: 557kcal | Carbohydrates: 82.9g | Protein: 71.3g | Fat: 24.9g | Saturated Fat: 15.2g | Cholesterol: 90.1mg | Sodium: 20.9mg | Fiber: 0.9g
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