Are you looking for a delicious and festive Christmas Oreo Cupcakes? These Oreo Cupcakes are so good. Featuring Holiday Oreos, these cupcakes make the perfect Christmas cupcake.
Christmas Oreo Cupcake
Oreo Cupcakes are a big deal around here. I mean it is Oreo and Cupcakes. What could be better? For Christmas this year we decided that we would be making a Christmas Oreo Cupcakes featuring Holiday Oreos and Candy Canes. Needless to say, the kids were so excited. So was Mama. Believe me, we didn’t have a single cupcake left.
How to Store Oreo Cookie Cupcakes
When you are storing these Oreo Cookie Cupcakes it is really important that they are protected from the air. This will make them get stale and hard. These cupcakes can be stored at room temperature. Use a cake stand with lid, or a cupcake holder like the one listed below.
Can I Freeze This Oreo Cupcake Recipe
I love freezing cupcakes, however, while these cupcakes will freeze, the Oreos will be soft once they thaw out. For me, I don’t mind that. I love stale Oreos but everyone thinks I am weird with that. So the best way to freeze these cupcakes is without the Oreos on top.
I like to freeze the cupcakes before I wra them. This way, the frosting is frozen and does not stick to the wrapping. When you take them out of the freezer, be sure to remove the plastic wrap right away before it thaws.
What Kind of Oreos to Use for Christmas Cupcake Decorations
Since these are Christmas Oreo Cupcakes, we used the holiday Oreos that have the red filling on the inside. If you can not find these or just prefer a different Oreo, you can certainly use a different one. I just like the way the red plays off the candy canes in this recipe.
Ingredients in Oreo Cupcakes
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Vegetable oil
- Buttermilk
- Egg room temp.
- Vanilla extract
- Vanilla cream liquor or Vanilla Syrup
- Boiling water
- Instant coffee granules
- Unsalted butter
- Powdered sugar
- Heavy whipping cream
- 1 tsp. vanilla extract
- Holiday Oreo
- Candy canes
Other Supplies You Need
How to Make Christmas Cupcakes
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Add the instant coffee to the 4 cup boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
How to Make Oreo frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined.
Add the Oreo crumbs on low-speed and combine.
Pipe the frosting on the cooled cupcakes.
Pour the crushed candy canes on a plate
Roll the edge of the cupcake frosting in the candy canes
Place a cut oreo on top of the frosting
Enjoy!
More Christmas Cupcake Ideas
More Christmas Recipes
- Rudolph’s Christmas Themed Cocktail
- Peppermint Mocha Brownies
- Anna Frozen Cupcakes
- Candy Cane Fudge
- Chocolate Peppermint Cookies with Espresso
- Peppermint Bark Christmas Cupcakes
- Christmas Tree Cupcakes
Christmas Oreo cupcakes
Ingredients
For the chocolate cupcakes:
- 1 cup all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 1 large egg room temp.
- 1 tsp.vanilla extract
- 1/4 cup Vanilla cream liquor
- 1/4 cup boiling water
- 1 tsp. instant coffee granules
For the Oreo frosting:
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 3 tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- ¾ cup finely crushed Oreo crumbs
- 1 C crushed candy canes
- 24 holiday oreos cut in half
Directions
Chocolate cupcakes:
- Preheat oven to 350°F.
- Line your muffin pans with cupcake liners and set aside.
- In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
- Add the instant coffee to the 4 cup boiling water and mix until dissolved.
- Add the coffee to the mixing bowl and mix.
- Pour the batter in the cupcake liners.
- Fill each one 3/4 of the way full.
- Bake at 350°F for 17-20 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
To make Oreo frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
- Add the butter on medium speed and beat for 1 minute.
- Add in the powdered sugar 1 cup at a time.
- Continue to mix to combine.
- Add the heavy whipping cream and vanilla extract.
- Mix on medium-high speed until the mixture is combined.
- Add the Oreo crumbs on low-speed and combine.
- Pipe the frosting on the cooled cupcakes.
- Pour the crushed candy canes on a plate
- Roll the edge of the cupcake frosting in the candy canes
- Place a cut oreo on top of the frosting
- Enjoy!
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