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I have been on a kick lately of things from my childhood – I think it is my way of processing losing my mom just after Christmas. Oreos have been used in our family recipes for decades, down to my Momma’s award-winning Fudge Bottom Cheesecake. Cookie Bottom Cupcakes just seemed like a perfect fit for what I have been craving.
After all, I have done few different versions of a cookie cupcake before – mostly by using them to decorate the top. This time? We have Oreo bottom cupcakes that will provide a surprising crunch to the person nibbling your delicacy.
I have played a lot with Oreos before – on both this site and my other one:
- No Bake Oreo Pops
- Gingerbread Oreo Truffles
- Golden Oreo Cupcake Recipe
- Mickey Mouse Christmas Oreo Treats
- Chocolate Gingerbread People Oreos
- Polar Bear Oreo Cookies
- Star Wars Death Star Oreos
- Christmas Wreath White Chocolate Covered Oreo Cookies
Annnnnd I will again, LOL. I have a peppermint version in mind for a nice Christmas holiday cupcake!
Cookie Bottom Cupcakes
You could do this recipe with any kind of chocolate sandwich cookie – but I prefer Oreos. Even Chips Ahoy chocolate chip cookies would work in the bottom of the cupcakes and could be crunched up to make the cookie bottom cupcake frosting.
We use a boxed Cake Mix
This will make a LOT of cupcakes
Normally you fill a cupcake liner 2/3 to 3/4 full of batter before you bake it. Since you start this recipe by popping a cookie in each cupcake liner, that takes up some of the space so your batter will go further.
Instead of the normal 24 or so cupcakes from a boxed mix, I get about 30 when I make this recipe – and for that reason.
How do you store Cookie Bottom Cupcakes?
Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some yellow cupcakes in my freezer right now for Easter. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature.
If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.
Can you buy Oreo frosting?
While I share how to make Oreo Frosting for these Oreo bottom cupcakes, you can skip that and actually BUY the frosting if you are near a Sam’s Club. You can buy ANY of their frostings!
You can go to their bakery section and order supersized tubs of its frostings, like the Bettercreme Oreo Cookies ‘N Creme icing. Beware though, it is a large tub and has enough frosting to coat more than 200 cupcakes!
I have not tried to freeze it – so it might only be an option for those rare times when you have a LOT to make, for a special event.
I have not checked to see if Costco has the same option, and honestly? It is pretty easy to make.
Oreo Frosting Tips
You are going to want to put it into a piping bag or Ziploc bag for the purpose of decorating your amazing cookie cupcakes – so you need to make sure your crushed Oreos are fairly fine – chunks could get caught in your piping tip and make your life frustrating with the jam up and then blast out.
It isn’t pretty and creates more work in the long run, trying to make it look better – not that I have ever heard of people complaining about a free cupcake, LOL.
This frosting is different
I played around with this a bit and ended up with a variation of the “boiled frosting” recipe I used for the cinnamon rolls at my restaurant. It is kind of like making a roux – you use flour as the starch and milk as the fat – and cook it on the stove until it gets really thick.
It has to be moved to the fridge for a bit and then you bring it back out to add the other ingredients.
Once this is made? It can be stored in the fridge for a few weeks! We used to make large batches of our frosting, and heat the rolls a touch before serving and spread that frosting over those warm rolls – for heaven on a plate that was almost as large as your head.
Seriously, people came from miles for our rolls and the real trick to them was the frosting.
You could try a frosting hack
Take a tub of cream cheese frosting from your grocery store, add some powdered sugar and then your crushed Oreos. It WILL work, I just wasn’t happy with it for what I was going for.
Cupcake with cookie base
Line a muffin pan with cupcake liners. Place a whole Oreo into the bottom of each cup.
After that, you will need:
- 1 (18.25 ounce) package yellow cake mix and the ingredients that the box asks for
- 1 Oreo cookie per cupcake, after you have already put one in the base of the cupcake liners for the cupcake itself.
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup crushed Oreos – it is about 10-12 Oreos
Make the cake mix, according to the box. Pour the batter over the cookie in the cupcake liner until it is 2/3 full.
Bake at 350 for 20 minutes.
Oreo Cupcakes Frosting
While the cupcakes are baking, get that frosting base started!
In a small saucepan combine the 5 tablespoons flour with that 1 cup of cold milk. Stir and whisk the mixture constantly over medium-low heat until it becomes really thick.
Seriously, you have to stand there with it and keep your whisk moving – it changes up almost instantly when the heat is right. I take it off the heat, add to a bowl, and pop it into the refrigerator or freezer for about 10 minutes so that it cools completely.
When it has cooled, you can finish your Oreo frosting.
In your mixer cream together the butter and sugar. When the sugar is well incorporated into the butter, add in the vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds, then turn the mixer to high and mix for about 3 minutes.
You are going to be amazed at how light and fluffy this frosting it -it is almost like whipped cream!
Now, you need to fold in that 1 cup of crushed Oreos. If you want to just dump them in the mixer and let the machine do it for you – don’t let it run much longer than 30 seconds…you don’t want to kill your fluffy goodness.
Scoop that frosting into a piping bag or in a Ziploc bag where you snip the corner, and pipe frosting onto each cooled cupcake.
Top with an additional Oreo for the garnish to your masterpiece!