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:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
