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!

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Post Updated: 01/09/2020 

Holy moly, 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.

Oreo Cookie Dough Stuffed Red Velvet Cupcakes 

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 certainly 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!

Moist Red Velvet 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 for a few minutes until they’re pale and fluffy. This creaming method is what gives the cupcakes it’s tender crumb, so don’t skimp on it. 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 moist 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.

Oreo and Cookie Dough Filling

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 also takes absolutely no time to make! Just beat the butter and sugars together, along with some 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.

Don’t you just want to devour these cupcakes?

The Best Oreo Cream Cheese Frosting 

Red Velvet is nothing without its signature cream cheese frosting, so of course I had to top these cupcakes with a VERY 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! I’ve made a few changes to the recipe using tips I picked up from other cream cheese frosting/Oreo frosting recipes of mine. 

Start by removing the filling from 12 Oreos. Don’t eat or discard the filling because we’ll be using it later! 

For the Oreo wafers, 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. So I highly recommend using an open star tip like Wilton 6B (what I used last time), Wilton 8B (what I used this time) or a large round tip so the frosting and Oreos can flow through smoothly.

Now to make the actual frosting, start by beating together the butter, cream cheese and the Oreo filling! Yes, there’s Oreo filling in the actual icing so it truly has that great cookies and cream flavour! I did the same thing in this Oreo birthday cake icing, so I figured it wouldn’t hurt to try it with this cream cheese icing. Lastly, add the powdered sugar and vanilla, then beat in the Oreo crumbs. 

After piping on the Oreo cream cheese frosting, top half of the cupcakes with extra cookie dough and the other half with Oreos!

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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Oreo Cookie Dough stuffed Red Velvet Cupcakes

Yield: 18-20 cupcakes

Prep Time: 35 minutes

Cook Time: 18 minutes

Total Time: 53 minutes

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!

Print

Ingredients

Edible Cookie Dough:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/4 cup all-purpose flour
• 4-6 Tbsp milk
• 1/2 cup mini chocolate chips

Red Velvet Cupcakes:

• 18-20 Whole Oreos
• 1 and 1/2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1/3 cup vegetable oil
• 1 and 1/2 tsp pure vanilla extract
• 1-2 Tbsp red food colouring
• 1 cup buttermilk, room temperature
• 1 tsp baking soda
• 1 tsp white vinegar

Oreo Cream Cheese Frosting:

• 12 Oreos (filling removed)
• 1 cup unsalted butter, room temperature
• 1 and 1/2 packages (12 oz) cream cheese, softened to room temperature
• Oreo Filling (above)
• 7 and 1/2 cups powdered sugar, sifted
• 2 and 1/2 tsp Pure Vanilla Extract (see notes)

Topping:

• Oreos
• Cookie dough balls

Instructions

For the Edible Cookie Dough:

1. 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.
2. 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.
3. Scoop out 1 tablespoon sized portions of cookie dough and place onto a prepared baking sheet. Roll into balls then freeze while you prepare the cupcakes.

For the Red Velvet Cupcakes:

1. 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.
2. In a large bowl, sift the flour, cocoa and salt and whisk to combine. Set aside.
3. 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.
4. 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.
5. 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.
6. In a small bowl, combine the baking soda and vinegar. Add to the batter and mix on low speed until combined. Do not overbeat.
7. Pour batter on top of Oreos and fill liners until they are 2/3 of the way full. Remove cookie dough balls from freezer and place one in the center of each cupcake.
8. Bake in preheated oven for 16-18 minutes, or until toothpick inserted into the cake comes out clean.
9. Allow to cool in pans for about 10 minutes, then transfer to wire rack to cool completely.

For the Oreo Cream Cheese Frosting:

1. Remove filling from 12 Oreos, and set aside for later.
2. Crush Oreo wafers into VERY fine crumbs using a food processor or by hand in a ziploc bag using a rolling pin.
3. In a stand mixer bowl fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, cream cheese and reserved Oreo cream filling until smooth and fluffy.
4. 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.
5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Icing Colors 1oz-Red Red
• 
  Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
• 
  Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
• 
  Ateco Plastic Coated Decorating Bag, 18-Inch
• 
  Wilton Decorating Tip, No.8B Star Open Stock (402-8800)
• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
• 
  KitchenAid Ultra Power 5-Speed Hand Mixer (Emp Red)
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 261mgCarbohydrates: 54gFiber: 1gSugar: 41gProtein: 4g

BON APPÉTIT!

Love, Dedra

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