Mint Oreo Cookie Cupcake Recipe - Sweetie Pie and Cupcakes

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You know how you just crave certain things all of a sudden, and then once you think about it, that’s it, the craving won’t stop. Well, that’s what happened this week when I thought of Oreos. Suddenly I was craving mint Oreo ice cream, and then of course because I get my inspiration for cupcakes from other foods, smells and tastes, that’s when I thought, “Oh yes, chocolate mint Oreo cupcakes.”

What could be more delightful than a Hershey’s chocolate cupcake stuffed with Oreo cookies and then topped with a mint butter cream icing blended up with chopped Oreo cookies. When I made these and bit into them, I got so excited that I think I screeched like a little girl for a moment (yes, these cupcakes turned me into a 5 year old for a split second. Let’s just say I’m glad no one was around for that!)

Now these aren’t the most elegant looking cupcakes, but I thought it might be kinda cool to make the icing look like a lump of mint Oreo ice cream (see my craving up above and then you will understand why I wanted it to look like ice cream). So basically, I just slapped the icing on and smoothed it down with a spatula and then it was all over from there (well at least for one cupcake).

The combination is truly amazing. The chocolate cupcakes are super rich and moist, the Oreos stuffed inside are a great surprise, and then the icing on top makes the whole thing absolutely scrumptious. This is by far, my most favorite recipe yet! So without further ado, here it is!

Chocolate Mint Oreo Cupcakes

Makes about 30 cupcakes

INGREDIENTS

2 cups of sugar 1 3/4 cups of all-purpose flour

3/4 cup of Hershey’s Cocoa (unsweetened cocoa)

1 1/2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

1 teaspoon of kosher salt

2 eggs

1 cup of milk

1/2 cup of vegetable oil

2 teaspoons of pure vanilla extract

1 cup of hot coffee

1 package of Mini Oreos (to be split up with icing below)

DIRECTIONS

Preheat oven to 350 degrees.

Line two muffin trays with cupcake liners and spray liners with non-stick spray. Combine dry ingredients in bowl. Stir slowly to combine dry ingredients. Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing.

Fill cups just slightly more then half way with batter, then insert a few mini Oreo cookies and fully submerge in batter by pushing all the way down. It will float back up a bit and that’s okay!

Bake at 350 degrees for 15-20 minutes.

Remove from oven and let cool before frosting.

Mint Oreo Butter Cream Frosting

INGREDIENTS

1 cup of Mini Oreos, crush in a large plastic bag

1 cup of room temperature butter (2 sticks)

1 teaspoon of pure vanilla extract

1 teaspoon of peppermint or mint extract, either will work

Pinch of kosher salt

4 cups of powdered sugar

2 tablespoons of milk

Green food coloring

DIRECTIONS

In the bowl, combine butter and powdered sugar. Beat until fluffy. Add pinch of salt, extracts and milk and stir until well combined. Stir in approximately 15 drops of green food coloring. Frosting will darken as it sets. Finally add crushed Oreos to frosting.

The cookie pieces in the frosting make it difficult to pipe. Instead, I spoon the frosting on and smooth it with a wet butter knife for a finished look. I love that it looks like a scoop of mint chocolate chip ice cream on top!

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