Oreo Cupcakes

These Oreo Cupcakes are a delightful treat for any Oreo lover, combining the rich, chocolatey goodness of cupcakes with the classic creaminess of Oreo cookies. Each cupcake features a surprise Oreo base, a moist chocolate cake, and a decadent Oreo buttercream frosting. Perfect for parties or a sweet indulgence, these cupcakes are sure to impress with their flavor and presentation.

Ingredients:

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
  • 12 Oreo cookies

For the Oreo Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 10 Oreo cookies, finely crushed

For Garnish:

  • Additional Oreo cookies, halved or crushed (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Prepare the Cupcake Batter:
    • In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
    • In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
    • Stir in the hot water until the batter is smooth and well combined.
  3. Prepare the Cupcakes:
    • Place an Oreo cookie at the bottom of each cupcake liner.
    • Fill each liner about two-thirds full with the cupcake batter, covering the Oreo.
  4. Bake:
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Oreo Buttercream Frosting:
    • In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
    • Add the heavy cream and vanilla extract, beating until the frosting is light and fluffy.
    • Fold in the finely crushed Oreos until evenly distributed.
  6. Frost the Cupcakes:
    • Once the cupcakes are completely cool, pipe or spread the Oreo buttercream frosting onto each cupcake.
    • Garnish with additional Oreo halves or crushed Oreos if desired.
  7. Serve and Enjoy:
    • Enjoy these delicious Oreo cupcakes with a cold glass of milk or your favorite beverage.

These Oreo cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

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