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Oreo Cupcakes Recipe

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★★★★★

4.4 from 65 reviews

Deliciously moist Oreo cupcakes topped with a creamy Oreo buttercream frosting, perfect for chocolate lovers and Oreo fans alike. These cupcakes combine rich cocoa, a hint of espresso, and the classic taste of Oreos to create a decadent treat for any occasion.

Ingredients

Scale

Chocolate Cupcake

  • 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

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. Preheat and Prepare Pan: Preheat your oven to 160ºC (320ºF) using conventional heat. Line a 12-cup cupcake tray with cupcake liners to prepare for the batter.
  2. Boil Water: Boil 120 g of water and set it aside to cool slightly while you prepare the other ingredients; this helps bring out the cocoa flavor.
  3. Mix Dry Ingredients: In a large bowl, combine granulated sugar, dutch processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well to incorporate evenly.
  4. Mix Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the just-boiled water gently with a hand whisk. Avoid over-mixing to keep the eggs tender.
  5. Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, gently folding together until there are no lumps and the batter is smooth.
  6. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  7. Bake: Place the cupcake tray in the oven and bake for 20-23 minutes. After baking, let the cupcakes cool in the pan for 5 minutes before removing to cool completely on a wire rack.
  8. Prepare Oreo Buttercream – Crush Oreos: Using a food processor, pulse 6 Oreo cookies until fine crumbs form. Alternatively, crush Oreos in a ziplock bag with a rolling pin.
  9. Make Buttercream Base: In a stand mixer or with a hand mixer fitted with a paddle attachment, beat the butter on medium/high speed for 4 minutes until creamy. Scrape the sides and mix an additional 2 minutes for smoothness.
  10. Add Powdered Sugar and Flavoring: Gradually add the sifted powdered sugar, vanilla extract, and whole milk in two parts, mixing on low speed to combine after each addition. After fully incorporated, beat for 2 more minutes. Scrape down the bowl sides again.
  11. Fold in Oreo Crumbs: Add the Oreo cookie crumbs to the buttercream and mix until evenly distributed.
  12. Pipe and Decorate: Fill a piping bag fitted with a round tip (like Wilton 1A) with the Oreo buttercream. Pipe generous swirls on each cooled cupcake. Garnish each cupcake with a whole Oreo cookie and sprinkle extra crushed Oreos on top.

Notes

  • Be sure eggs and sour cream are at room temperature for a smoother batter and better rise.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • For extra flavor, you can chill the cupcakes after frosting to set the buttercream.
  • If you don’t have an espresso powder, you can omit it or substitute with instant coffee granules.
  • Use a scale for accurate ingredient measurements for best results.

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

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