Oreo Cupcakes
These Oreo cupcakes are to die for!! They're made from scratch, and are surprisingly easy to make. This cupcake recipe can be made in one bowl, and is topped with loads of homemade Oreo frosting.
Servings: 12
Calories: 534kcal
Ingredients
Chocolate Cupcake Batter
- 3/4 cup hot water 180ml
- 1 1/2 tsp instant espresso or coffee 3g
- 1/3 cup milk or dark chocolate chips 60g
- 1/3 cup black cocoa powder 32g
- 3/4 cup all-purpose flour 98g
- 3/4 cup granulated sugar 150g
- 1/2 tsp fine salt 2g
- 1/2 tsp baking soda 3g
- 2 large eggs, room temperature 112g
- 1/3 cup vegetable or canola oil 70g
- 1 tsp white vinegar 4ml
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1 cup roughly chopped Oreos 150g
Oreo Buttercream Frosting
- 1/2 cup crushed Oreo cookie crumbs - about 6 cookies 75g
- 1 cup unsalted butter, room temperature 226g
- 3 1/2 cups powdered sugar 454g or 1 lb. box
- 1/4 cup heavy whipping cream, room temperature 60ml
- 2 tsp vanilla extract or vanilla bean paste 8ml
- 1/2 tsp fine salt 3g
Additional Decorations/Tools:
- Stand mixer
- Whisk and paddle attachments for stand mixer
- Large piping bag
- Wilton 1M Frosting tip
Instructions
Chocolate Oreo Cupcakes:
- Begin by preheating the oven to 350°F /175°C. Place cupcake liners in baking pans.
- Add 3/4 cup of (VERY) hot water into a large bowl.
- Mix in 1 1/2 tsp of coffee or espresso powder and stir lightly until dissolved.
- Carefully pour in 1/3 cup chocolate chips and 1/3 cup of black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
- Pour the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
- Mix in 2 eggs, one at a time.
- Then add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla. Mix until the batter is smooth - it will be thin!
- Fold in the crushed Oreos with a rubber spatula.
- Fill cupcake liners 3/4 full and bake for about 18 minutes, or until a toothpick comes out clean (or with minimal crumbs).
- Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
Oreo Frosting:
- Crush the entire oreo cookies in a food processor until no large bits remain. Set aside.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment in a stand mixer or in a large bowl with a hand mixer. Mix until smooth.
- Slowly add in 3 1/2 cups of powdered sugar on a low speed. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds. Halfway through add 1/4 cup of heavy cream to make the frosting easier to mix.
- Once fully combined, mix in 2 tsp vanilla extract and 1/2 tsp fine salt on low.
- Add in 1/2 cup of crushed Oreos, and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Decorating These Oreo Cupcakes:
- Place the frosting into a large piping bag fitted with a Wilton 4B frosting tip.
- Pipe a generous swirl on top of each cupcake, and top with some additional crushed Oreos.
- If desired, drizzle with chocolate ganache and leftover bits of crushed oreo.
Video
Notes
If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-10 minutes.
These cupcake can be made in advance! If stored unfrosted in an airtight container, they can last for:
- 2 days at room temp
- Up to a week in the fridge
- Up to 3 months in the freezer
Nutrition
Serving: 1 | Calories: 534kcal | Carbohydrates: 52g | Protein: 5g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Cholesterol: 81mg | Sodium: 408mg | Fiber: 2g | Sugar: 32g