These Oreo Cookie Dough Stuffed Red Velvet Cupcakes are insanely delicious! A moist and fluffy red velvet cupcake with an Oreo bottom and cookie dough filling. Topped with an Oreo Cream Cheese Frosting, these cupcakes are dressed to impress!
Holy crap, I’ve been planning to share this recipe for MONTHS! Yet somehow I’m still late, because Valentines Day is just a few days away. Ah well, no one will judge you if you eat red velvet desserts after Valentines Day — and if they do, just shove one of these cupcakes in their mouth and I’m sure they’ll understand.
Just a little warning — these cupcakes are not diet friendly. With the fluffy red velvet cupcake, edible cookie dough and Oreo cream cheese frosting — this is basically three desserts in one! Whether you’re a fan of red velvet or not, you’ll fall in love with these cupcakes. The red velvet, cookie dough and Oreo flavours all work together to create one out of this world treat. Every bite is worth every sit up, believe me.
I was honestly planning on posting a regular red velvet cupcake recipe with a simple cream cheese frosting, but who was I kidding? If you’ve been following my blog, you already know I don’t do anything plain and simple. So my brain began storming and I started thinking of all the things that go with red velvet. Obviously cream cheese, so that was a given, but I wanted to add more to take these cupcakes from dull to dazzling. I saw a lot of red velvet Oreo brownie recipes online, so I immediately decided Oreos were going to be in these cupcakes, but that still wasn’t enough! So to take these cupcakes to the next level, I stuffed them with cookie dough! And voila — the Oreo Cookie Dough Stuffed Red Velvet Cupcakes were created!
Although these cupcakes are quite time consuming, each part is pretty simple to make. Let’s start with the cupcakes.
The red velvet cupcake is super moist, fluffy and packed with a supreme chocolate/vanilla flavour! The recipe is adapted from the red velvet cake layers in my Game of Thrones Fire and Blood Cake. We begin by combining the dry ingredients: all purpose flour, a touch of cocoa powder and salt. Then we need to beat the butter and sugar in a stand mixer for a few minutes until they’re pale and fluffy. This creaming method is what gives the cupcakes it’s tender crumb. Mix in some eggs, vegetable oil (for moisture) and vanilla for flavour.
To dye the cupcakes, I used a tablespoon of liquid red food colouring, but the colour was still a bit too dark for me. I then added another 1-2 drops of Americolor Super Red Gel Food Colour for the perfect shade of red velvet!
Now we need to alternate between adding the dry ingredients and buttermilk. The buttermilk is another key to providing these cupcakes with a super soft and tender crumb! Lastly, the baking soda and vinegar is combined and then added to the batter. You won’t be able to taste or smell the vinegar. It’s just there to help the red colour stand out and the reaction it creates with the baking soda helps give the cupcakes a lift, while keeping them light and fluffy.
Next up is the cookie dough filling! Oh my God, you guys this is my favourite part! Who doesn’t love eating cookie dough by the spoonful?! This cookie dough is eggless, of course, so it’s safe to eat. It takes absolutely no time to make! Just beat the butter an sugars together, vanilla, salt, flour, milk and mini chocolate chips. Once that’s done, just scoop out a tablespoon of dough and roll them into balls. The best thing about this part is that you can make and roll the cookie dough ahead of time and keep it in an airtight container in the freezer. The cookie dough needs to be frozen so it can hold its shape while baking.
To assemble the cupcakes, put a whole Oreo inside each cupcake liner, then fill it with the red velvet batter. You want to fill it 2/3 way full or else it won’t rise high enough. Once the liners are full, place a frozen cookie dough ball in the centre of each liner. The cupcake will rise above the cookie dough, covering most of it so it’s in the centre instead of on top.
Red Velvet is nothing without its signature cream cheese frosting, so of course I had to top these cupcakes with a generous swirl of some! BUT WAIT! As I mentioned above, I wanted to have Oreos in this dessert and one Oreo on the bottom of the cupcake wasn’t enough — so I turned this simple cream cheese frosting into an OREO cream cheese frosting! I could not stop dipping my fingers into the icing, it was so good! This isn’t your typical cream cheese icing though. Cream cheese frosting is tasty, but it’s not that great when it comes to piping.
To fix this, I added a little bit of high ratio shortening, which gives the frosting stability so it holds its shape and doesn’t melt off. I also added 5 cups of powdered sugar rather than 4 so the frosting is thick, but still smooth and fluffy.
For the Oreos, I recommend crushing them in a Food Processor to get the finest crumbs. Also, when piping onto the cupcakes, make sure you use a wide tip. I used a closed star tip at first, and the frosting came out stringy because of the crushed Oreos. I highly recommend using an open star tip like Wilton 6B, Wilton 1M or a large round tip so the frosting and Oreos can flow through evenly and smoothly.
These cupcakes have all the best desserts in one — between the red velvet cupcake, Oreo frosting and cookie dough filling, I’m not sure which part I love most! This dessert is sure to hit the spot and it’s the perfect way to spoil your sweetheart this Valentines Day!
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Let’s get baking!
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 and ¼ cup all-purpose flour
- 4-6 Tbsp milk
- ½ cup mini chocolate chips
- 18-20 Whole Oreos
- 1 and ½ cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- ¼ tsp salt
- ½ cup unsalted butter, softened to room temperature
- 1 and ¼ cups granulated sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 and ½ tsp pure vanilla extract
- 1-2 Tbsp red food colouring
- 1 cup buttermilk, room temperature
- 1 tsp baking soda
- 1 tsp white vinegar
- 10 Oreos (filling removed)
- ½ cup unsalted butter, room temperature
- ¼ cup hi-ratio shortening
- 1 (8 oz) package cream cheese, softened to room temperature
- 5 cups powdered sugar
- 2 tsp Pure Vanilla Extract
- Cookie dough balls
- In a large bowl using a hand mixer, beat the butter and both sugars together until pale and fluffy, about 2-3 minutes. Mix in vanilla and salt.
- Add flour and beat on low speed until combined. Add milk one tablespoon at a time and beat until dough comes together in large clumps. Stir in the mini chocolate chips with a rubber spatula.
- Scoop out 1 tablespoon sized portions of cookie dough and place onto a prepared baking sheet. You should get about 25. Roll into balls then freeze while you prepare the cupcakes.
- Preheat oven to 350° F (177°C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6-8 liners, this recipe makes about 18-20 cupcakes. Place a whole Oreo in the bottom of each liner. Set aside.
- In a large bowl, sift the flour, cocoa and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
- Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vegetable oil, vanilla and food colouring.
- Alternately add dry ingredients in 3 additions and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined, before adding the next. If the batter is too dark, feel free to mix in more food colouring.
- In a small bowl, combine the baking soda and vinegar. Add to the batter and mix on low speed until combined. Do not overbeat.
- Pour batter on top of Oreos and fill liners until they are ⅔ of the way full. Remove cookie dough balls from freezer and place one in the center of each cupcake.
- Bake in preheated oven for 16-18 minutes, or until toothpick inserted into the cake comes out clean.
- Allow to cool in pans for about 10 minutes, then transfer to wire rack to cool completely.
- Crush Oreos into VERY fine crumbs using a food processor or by hand in a ziploc bag using a rolling pin.
- In a medium bowl using a handheld mixer, beat the butter, shortening and cream cheese until smooth and fluffy.
- Add powdered sugar one cup at a time, mixing on low until combined. Add vanilla and mix until combined. Increase speed to high and beat until light and fluffy, about 2-3 minutes. Mix in crushed Oreos.
- Pipe onto cooled cupcakes and place an Oreo or a cookie dough ball on top. Store in an airtight container in the refrigerator for up to 3 days.
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Love, Dedra ❤
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