Introduction

These Oreo cupcakes combine rich chocolate cake with creamy Oreo buttercream for a truly indulgent treat. Perfect for celebrations or whenever you need a sweet pick-me-up, they are simple to make and sure to impress.

The image shows several chocolate cupcakes on a white marble cake stand, each cupcake has a dark brown base, topped with two thick swirled layers of light cream frosting speckled with dark cookie crumbs, and finished with a whole dark chocolate sandwich cookie stuck into the top center of the frosting. Around the cake stand and in the background, there are more sandwich cookies, both lying flat and standing upright. The surface beneath the stand is a white marbled texture, and the background is softly blurred with warm creamy tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 160ºC (320ºF) using a conventional oven and line a 12-cup cupcake tray with cupcake liners.
Step 2: Boil the water and set it aside to cool slightly while preparing other ingredients.
Step 3: In a large bowl, combine all dry ingredients: sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt. Stir well to mix.
Step 4: In another bowl, whisk together all wet ingredients including sour cream, vegetable oil, eggs, vanilla extract, and the warm water. Be gentle to avoid overmixing the eggs.
Step 5: Slowly pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free.
Step 6: Divide the batter evenly among the 12 cupcake liners and bake for 20–23 minutes. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Meanwhile, make the Oreo buttercream. Crush 6 Oreo cookies into fine crumbs using a food processor or a rolling pin in a ziplock bag. Sift the powdered sugar.
Step 8: Beat the butter in a mixer on medium-high speed for 4 minutes, scraping the bowl sides, then beat for another 2 minutes until creamy.
Step 9: Gradually add powdered sugar, vanilla extract, and milk in two portions, mixing on low speed until well combined. Scrape the bowl as needed.
Step 10: Fold in the crushed Oreo crumbs until evenly incorporated.
Step 11: Transfer the buttercream to a piping bag fitted with a round tip (like Wilton 1A) and pipe onto the cooled cupcakes.
Step 12: Decorate each cupcake with a whole Oreo cookie and sprinkle extra Oreo crumbs on top.

Tips & Variations

For extra moist cupcakes, ensure eggs and sour cream are at room temperature before mixing.
You can substitute vegetable oil with melted coconut oil for a subtle twist.
Try adding a pinch of cinnamon to the batter to enhance the chocolate flavor.
Use gluten-free flour if needed, ensuring the blend includes xanthan gum for structure.
To save time, prepare cupcakes a day ahead and frost them the next day for best texture.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving. The buttercream can firm up when chilled, so allow about 30 minutes for softening or gently warm by hand if needed.

How to Serve

A set of chocolate cupcakes each with three layers: the bottom is a dark brown cupcake with a moist, slightly textured surface inside a dark brown wrapper; the middle layer is a thick swirl of light gray frosting with black specks, smooth and creamy, forming two round swirls; the top layer features a whole chocolate sandwich cookie pressed into the frosting, standing upright, and sprinkled with small cookie crumb bits. The cupcakes sit on a white marble cake stand with a short pedestal and a white marbled surface beneath with scattered cookie crumbs and whole cookies. The background is a soft beige with a faint white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but Dutch processed cocoa is less acidic and results in a smoother flavor. If substituting with natural cocoa powder, consider adding a little baking soda to balance acidity.

Do I have to use instant espresso powder?

No, the instant espresso powder enhances the chocolate depth but can be omitted. The cupcakes will still be delicious without it.