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Oreo Cupcakes Recipe

Oreo Cupcakes Recipe
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★★★★★

5.3 from 11 reviews

Deliciously moist chocolate Oreo cupcakes topped with a creamy Oreo buttercream frosting. These cupcakes perfectly combine rich cocoa, the crunch of Oreo cookies, and smooth, sweet buttercream for an irresistible treat perfect for any occasion.

Ingredients

Scale

For the Chocolate Cupcakes

  • 120 g boiling water
  • 200 g granulated sugar
  • 50 g Dutch processed cocoa powder
  • 160 g all-purpose flour
  • 1 tsp instant espresso powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 120 g sour cream (room temperature)
  • 75 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ tsp vanilla extract
  • 6 Oreo cookies (for blending into batter)

For the Oreo Buttercream

  • 200 g butter (cool, room temperature)
  • 315 g powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp whole milk (room temperature)
  • 12 Oreos for decoration + extra for crumbling on top

Instructions

  1. Prepare Oven and Liners: Preheat the oven to 160ºC (320ºF) using the conventional oven setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Boil Water: Boil the 120 grams of water and let it cool slightly while you assemble other ingredients.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, Dutch processed cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Mixing ensures even distribution of leavening agents.
  4. Mix Wet Ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, and vanilla extract together. Gradually add the boiled water and mix gently to combine without over-beating, to avoid toughening the batter.
  5. Combine Wet and Dry: Slowly pour the wet ingredients into the bowl with dry ingredients while gently stirring. Mix until the batter is smooth and free of lumps. Fold in the 6 crushed Oreo cookies to incorporate them evenly.
  6. Fill and Bake: Divide the batter evenly among the 12 lined cupcake cups. Bake for 20-23 minutes. After baking, allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
  7. Prepare Oreo Buttercream: Crush 6 to 8 Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Sift the powdered sugar to remove lumps.
  8. Cream Butter: Using a stand mixer or hand mixer with paddle attachment, beat the butter on medium-high speed for 4 minutes, scraping down the bowl once. Continue mixing for an additional 2 minutes until light and fluffy.
  9. Add Sugar and Flavorings: Add the powdered sugar, vanilla extract, and milk in two parts, mixing on low speed until fully incorporated after each addition. Beat for 2 more minutes until smooth.
  10. Incorporate Oreo Crumbs: Fold in the Oreo crumbs into the buttercream and mix until evenly distributed.
  11. Decorate Cupcakes: Transfer the buttercream into a piping bag fitted with a round tip (such as Wilton 1A). Pipe the buttercream onto cooled cupcakes. Top each with a whole Oreo cookie and sprinkle extra crushed Oreos on top for garnish.

Notes

  • Ensure eggs and sour cream are at room temperature to promote smooth batter and even baking.
  • Do not over-mix the batter once wet ingredients are added to prevent dense cupcakes.
  • You can substitute vegetable oil with melted coconut oil for a different flavor profile.
  • If you do not have Dutch processed cocoa powder, natural cocoa powder can be used but the flavor and color may differ slightly.
  • Store cupcakes in an airtight container at room temperature for up to 2 days; refrigerate if longer storage is needed.
  • To keep the buttercream smooth, avoid adding too much milk at once; add in small increments until desired consistency is achieved.

Nutrition

Keywords: Oreo cupcakes, chocolate cupcakes, Oreo buttercream, dessert cupcakes, easy cupcakes, chocolate dessert

Find it online: https://zarameals.com/oreo-cupcakes-recipe/