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Pumpkin Oreo Cupcakes

Pumpkin Oreo Cupcakes

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Crust

    • 2 cups cream-filled chocolate sandwich cookies, crushed
    • 5 tablespoons unsalted butter, melted
    • 2 tablespoons brown sugar
    • 1 pinch salt

  • Cupcake Batter

    • 1/4 cup unsalted butter
    • 2 tablespoons vegetable oil
    • 1/2 cup white sugar
    • 1/2 cup light brown sugar
    • 🥚 1 large egg
    • 2 teaspoons vanilla extract
    • 1 cup canned pumpkin puree
    • 1/2 cup sour cream
    • 1 1/4 cups cake flour
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice

  • Frosting

    • 1/2 cup unsalted butter
    • 4 ounces cream cheese
    • 1 3/4 cups confectioners sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1/2 cup cream-filled chocolate sandwich cookies, finely ground
    • 3 tablespoons black cocoa powder
    • 2 tablespoons heavy cream

  • Decoration

    • 16 cream-filled chocolate sandwich cookies

STEPS

1

Preheat oven to 350°F (175°C) and line 2 cupcake pans with liners.

2

For crust, mix Oreo crumbs, melted butter, brown sugar, and salt until combined. Pack 1 tablespoon of mixture at the bottom of each cupcake liner and press evenly.

3

Bake crust for 10 minutes and let cool. Keep oven on.

4

Prepare cupcake batter by creaming butter, vegetable oil, white sugar, and brown sugar until light and fluffy. Beat in egg and vanilla for 3 minutes.

5

Mix in pumpkin puree and sour cream until combined. Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice, then mix just until incorporated.

6

Spoon 2 tablespoons of batter onto each cooled crust. Bake for 22–28 minutes until tops spring back when touched. Cool for 10 minutes in pans, then transfer to wire rack.

7

For frosting, beat butter until smooth. Add cream cheese and beat until combined. Beat in half the powdered sugar, vanilla, and salt.

8

Mix in finely ground Oreos and cocoa powder. Add remaining powdered sugar and beat until smooth.

9

Pour in heavy cream and gradually increase mixer speed. Beat until frosting is fluffy, about 3–4 minutes.

10

Frost cooled cupcakes as desired. Top with an Oreo cookie for decoration.

NUTRIENTS

Per 1 serving

🔥

486

Calories

  • 4
    Protein
  • 62
    Carbs
  • 26
    Fats

💡 To achieve a more intense pumpkin flavor, roast fresh pumpkin and puree it instead of using canned pumpkin.Use finely ground Oreos for the frosting to ensure a smooth texture.Black cocoa powder provides a dramatic color but can be substituted with regular cocoa powder if unavailable.