For these pumpkin Oreo cupcakes, a soft, spicy pumpkin cupcake sits atop a dark Oreo crust—and is finished off with a black cocoa-Oreo frosting. Top them off with an additional seasonal Oreo cookie, and they’ll be a hit at any Halloween get-together!
Preparation Details
Prep Time: 50 mins
Cook Time: 35 mins
Total Time: 1 hr 55 mins
Servings: 16
Ingredients
- 2 cups finely ground cream-filled chocolate sandwich cookies (such as Oreo ® )
- 5 tablespoons unsalted butter, melted
- 2 tablespoons firmly packed brown sugar
- 1 pinch salt
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
- Prepare crusts: Mix Oreo crumbs, melted butter, brown sugar, and salt together in a small bowl until combined. Place 1 packed tablespoon of crumb mixture into the bottom of about 16 cupcake liners and press into an even layer.
- Bake crusts in the preheated oven for 10 minutes. Remove from oven; allow to cool. Do not turn oven off.
- Meanwhile, prepare cupcakes: Beat butter, vegetable oil, white sugar, and brown sugar with an electric mixer until light and fluffy. Add egg and vanilla and beat for 3 minutes on medium-high speed. Add pumpkin and sour cream and mix until combined. Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice and mix until just combined.
- Spoon about 2 tablespoons of the pumpkin batter over each Oreo crust (see Note).
- Bake cupcakes until tops spring back when lightly touched, 22 to 28 minutes. Allow cupcakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
- For frosting, beat butter with an electric mixer until smooth. Beat in cream cheese until thoroughly smooth and combined. Beat in 1 cup powdered sugar, vanilla, and salt until thoroughly combined, then beat in finely ground Oreos and black cocoa. Add in remaining 3/4 cup powdered sugar; beat until smooth and combined.
- Pour in heavy cream, and mix on low speed. Gradually turn mixer speed up to medium-high and beat until frosting is light and fluffy, 3 to 4 minutes. Frost cooled cupcakes as desired and top with an additional Oreo cookie, if desired.
