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Oreo Cupcakes Recipe

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★★★★★

4.6 from 73 reviews

Delicious homemade Oreo cupcakes featuring a moist chocolate base and creamy Oreo buttercream frosting, topped with Oreo cookies and crumbs 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 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. Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (320ºF) using the conventional oven setting and line a 12-cup cupcake tray with cupcake liners.
  2. Boil Water: Boil 120 g of water and allow it to cool slightly while you prepare other ingredients.
  3. Mix Dry Ingredients: In a large mixing bowl, combine all dry ingredients including granulated sugar, cocoa powder, flour, instant espresso powder, baking powder, baking soda, and salt. Stir to combine thoroughly.
  4. Mix Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the cooled boiling water carefully to avoid over mixing the eggs.
  5. Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients and gently stir until smooth and free of lumps.
  6. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the tray.
  7. Bake Cupcakes: Bake the cupcakes for 20 to 23 minutes. Once baked, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare Oreo Buttercream – Crush Oreos: Crush 6 Oreo cookies into fine crumbs using a food processor or a rolling pin inside a ziplock bag. Sift the powdered sugar to remove lumps.
  9. Cream Butter: Beat the 200 g butter using a stand or hand mixer with the paddle attachment on medium/high speed for 4 minutes. Scrape down the bowl and continue beating for another 2 minutes until creamy and fluffy.
  10. Add Sugar and Flavorings: Add sifted powdered sugar, vanilla extract, and milk in two parts, mixing low speed until incorporated each time, then beat for 2 more minutes. Scrape the bowl sides, add Oreo crumbs, and mix until evenly combined.
  11. Pipe Frosting: Transfer the buttercream to a piping bag fitted with a round piping tip (such as Wilton 1A).
  12. Decorate Cupcakes: Pipe the buttercream onto the cooled cupcakes and top each with an Oreo cookie and sprinkle extra crushed Oreo crumbs for garnish.

Notes

  • Ensure all wet ingredients are at room temperature for best mixing results.
  • Do not over mix the batter to keep the cupcakes light and fluffy.
  • Use Dutch processed cocoa powder for a richer chocolate flavor.
  • The instant espresso powder enhances the chocolate without making the cupcakes taste like coffee.
  • Make sure the butter used for buttercream is cool but soft to avoid lumps in the frosting.
  • Sprinkle extra Oreo crumbs immediately after piping before the buttercream sets for better adhesion.

Keywords: Oreo cupcakes, chocolate cupcakes, Oreo buttercream, dessert, cupcakes recipe, homemade cupcakes

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