Sydney
- Feb 8, 2021
- 2 min read

Wookie Brookie Oreo Cupcakes

Wookie Brookie Oreo Cupcakes

I am obsessed with the new Brookie Oreos. If you haven't tried them yet, you need to run to the store to grab a package ASAP! You can use them for this recipe or just as a sweet treat.

These chocolate cupcakes have Brookie Oreos at the bottom, and they are topped with a layer of chocolate chip cookie dough buttercream, vanilla buttercream, and another Brookie Oreo!

Servings: 12 Cupcakes

Prep Time: 2 Hours

Total Time: 3.5 Hours

Ingredients

Chocolate Cupcakes

2 eggs, room temperature
1/2 cup buttermilk, room temperature
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup all purpose flour
1/2 cup dutch process cocoa powder
1/3 cup vegetable oil
1 Package Brookie Oreos

Cookie Dough Buttercream

1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 + 1/4 cup all purpose flour
1/4 cup sweetened condensed milk
1 + 1/2 teaspoons vanilla extract
2 tablespoons heavy cream
2 cups of mini chocolate chips

Vanilla Buttercream

1 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream

Instructions

Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners and put a Brookie Oreo at the bottom of each liner.
Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
Cupcakes: In a large bowl, add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until just combined.
Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add buttermilk. Beat until well-combined. Add in the remainder of the flour mixture.
Cupcakes: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.
Cookie Dough Buttercream: Leave the oven on at 350°F. Prep a cookie sheet with a sheet of parchment paper. Evenly pour ~ 1 + 1/2 cups of flour onto the cookie sheet and leave to bake for 7-8 minutes or until flour reaches 165°F. Allow the flour to cool completely before proceeding.
Cookie Dough Buttercream: In a large bowl, cream together the butter and sugars until creamy and smooth (around 5 minutes).
Cookie Dough Buttercream: Add the condensed milk and vanilla extract. Beat on medium speed for another 2-3 minutes.
Cookie Dough Buttercream: Add 1 + 1/4 cup of heat-treated flour in two increments, beating until well-combined between additions. Add heavy whipping cream and beat until well-combined. If the batter is too thick, add additional heavy cream. If it is too thin, add powdered sugar.
Cookie Dough Buttercream: Add about 1/2 cups of mini chocolate chips and fold into the mixture.
Vanilla Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 teaspoon of vanilla extract and 3 tablespoons of heavy whipping cream. Add 4 cups total of powdered sugar in increments.
Assembly: Pipe a double donut of cookie dough buttercream on the top of each cupcake. Roll the sides of the cupcake in a cup of mini-chocolate chips. Set in the freezer for 15-20 minutes.
Assembly: Pipe a dollop of the vanilla buttercream onto the top of the cookie dough buttercream layer. Top with a Brookie Oreo.
Enjoy!