• 60 grams Oreo cookies
  • 60 grams butter
  • 50 grams powdered sugar
  • 250 grams mascarpone
  • 40 grams flour
  • baking powder
  • 70 grams butter
  • 60 grams powdered sugar
  • 1 egg
  • 40 grams flour
  • milk (6 cl.)
  • 1 tablespoon vanilla extract
  • 60 grams Oreo cookies
  • 20 grams unsweetened cocoa powder
  • Oreo cookies (white, for garnish)


  1. Icing Preparation:
  2. Grind the Oreo cookies in the blender to pulverize.
  3. In a bowl, prepare the frosting by whisking the butter and powdered sugar together to a cream.
  4. Add the mascarpone and the crushed Oreo cookies. Mix well and refrigerate.
  5. Cupcake Preparation:
  6. Preheat oven to 350 F
  7. Line muffin pan with cupcake liners.
  8. Sift the flour with a pinch of baking powder together.
  9. Grind the Oreo cookies in the blender to pulverize.
  10. In a large bowl with a whisk, or in the bowl of an electric mixer fitted with the whisk attachment (medium speed), beat the butter until very soft.
  11. Gradually, add the sugar and beat until well combined. If you use a food processor, mix for about 3 minutes.
  12. Whisk in the egg.
  13. Add 20 grams of the sifted flour, 3 centiliters of milk , and vanilla extract.
  14. Stir until the ingredients are well combined.
  15. Add the rest of the flour, the crushed Oreo cookies, and the cocoa powder.
  16. Gradually, add the remaining milk depending on the consistency of the batter.
  17. Do not work the batter too much. The batter should be light and fluffy.
  18. Fill the cupcake liners with batter 2/3 full.
  19. Bake for 20 minutes.
  20. To be sure they are done, insert a toothpick in the center of the cake, it must come out clean.
  21. Wait 10 minutes before removing the cupcakes from the mold.
  22. Place them on a wire rack to finish cooling. Decorate cupcakes with a pastry bag fitted with a fluted tip, filled with the Oreo frosting.
  23. Top each cupcake with a white Oreo cookie.
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