Pumpkin Oreo Cupcakes
Pumpkin Oreo Delight Cupcakes! These vegetarian cupcakes feature a moist, spiced pumpkin base resting on a rich Oreo crust, topped with a luscious black cocoa-Oreo frosting. Ideal for Halloween or any autumn celebration, these cupcakes are a feast for the senses, combining sweet and spicy flavors with a creamy texture.
With potential allergens including dairy, gluten, and eggs, this American-inspired recipe is a must-try for those looking to impress. Easily accessible through EasyChef Pro, you can add this recipe to your cookbook and enjoy the convenience of a shopping list for the best cost per serving.
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Recipe Collection: Dessert
Serving Size: 16
Cooking Time: 115 minutes
Overview
These Pumpkin Oreo Cupcakes feature a delightful combination of a spicy pumpkin cupcake sitting atop a dark Oreo crust, finished with a rich black cocoa-Oreo frosting. Perfect for Halloween or any fall gathering, these cupcakes are sure to impress with their unique flavors and presentation.
Diet Type
Vegetarian
Allergies
Dairy, Gluten, Eggs
Cuisine
American
Ingredients
- Oreo Crust
- 2 Cups cream-filled chocolate sandwich cookies, ground
- 5 Tablespoons (tbsp) unsalted butter, melted
- 2 Tablespoons (tbsp) brown sugar, packed
- 1 Pinch salt, to taste
- Pumpkin Cupcakes
- 0.25 Cups unsalted butter, softened
- 2 Tablespoons (tbsp) vegetable oil
- 0.5 Cups white sugar
- 0.5 Cups light brown sugar, packed
- 1 Large egg
- 2 Teaspoons (tsp) vanilla extract
- 1 Cup canned pumpkin puree
- 0.5 Cups sour cream
- 1.25 Cups cake flour
- 1.5 Teaspoons (tsp) ground cinnamon
- 0.5 Teaspoons (tsp) salt
- 0.5 Teaspoons (tsp) baking powder
- 0.25 Teaspoons (tsp) ground nutmeg
- 0.25 Teaspoons (tsp) baking soda
- 0.25 Teaspoons (tsp) ground cloves
- 0.25 Teaspoons (tsp) ground allspice
- Black Cocoa-Oreo Frosting
- 0.5 Cups unsalted butter, softened
- 4 Ounces (oz) cream cheese
- 1.75 Cups confectioners sugar
- 1 Teaspoon (tsp) vanilla extract
- 0.125 Teaspoon (tsp) salt
- 0.5 Cups cream-filled chocolate sandwich cookies, ground
- 3 Tablespoons (tbsp) black cocoa powder
- 2 Tablespoons (tbsp) heavy cream
- 16 Whole cream-filled chocolate sandwich cookies, for garnish (optional)
Steps
- Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners. In a bowl, combine the ground cookies, melted butter, brown sugar, and salt. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.
- Make the Pumpkin Cupcakes: In a large bowl, cream together the softened butter, vegetable oil, white sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Mix in the pumpkin puree and sour cream until well combined.
- In another bowl, whisk together the cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Prepare the Black Cocoa-Oreo Frosting: In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the confectioners sugar, beating until light and fluffy. Mix in the vanilla extract and salt.
- Stir in the ground cookies and black cocoa powder. Add the heavy cream and beat until the frosting is smooth and spreadable.
- Assemble the Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Garnish with a whole cream-filled chocolate sandwich cookie on top, if desired.
Enjoy these delightful Pumpkin Oreo Cupcakes, perfect for any fall occasion!