why make this recipe
Oreo Cupcakes are a delightful treat that brings together the rich flavor of chocolate cupcakes and the beloved taste of Oreos. They are perfect for celebrations, parties, or simply satisfying your sweet tooth. These cupcakes are easy to make and will impress your family and friends with their delicious taste and stunning appearance. Plus, who can resist a cupcake topped with Oreo buttercream?
how to make Oreo Cupcakes
To make these delicious Oreo Cupcakes, you’ll start with the chocolate cupcake base. The combination of cocoa powder and espresso powder makes these cupcakes rich and flavorful. After baking, you will add a creamy Oreo buttercream frosting that takes them to the next level.
Ingredients:
- 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 cupcake batter)
- 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
Directions:
- Make the Chocolate Cupcake: Preheat your oven to 180°C (350°F) and line a cupcake tin with paper liners. In a bowl, combine the boiling water, granulated sugar, and cocoa powder. Stir until smooth.
- In another bowl, mix the flour, espresso powder, baking powder, baking soda, and salt together. In a separate mixing bowl, beat the sour cream, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, followed by the chocolate mixture. Stir in the crushed Oreos. Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Oreo Buttercream: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and mix until combined. Add vanilla extract and milk, then mix until creamy. Crush the additional Oreos and fold them into the buttercream.
- Once the cupcakes are cool, frost each with the Oreo buttercream. Top with extra Oreos for decoration and sprinkle crushed Oreos on top for an extra touch.
how to serve Oreo Cupcakes
Serve Oreo Cupcakes at room temperature for the best taste and texture. They are perfect for parties, family gatherings, or as a special treat after dinner. You can also pair them with a scoop of vanilla ice cream for a delicious dessert combo.
how to store Oreo Cupcakes
You can store Oreo Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving.
tips to make Oreo Cupcakes
- Make sure your butter and eggs are at room temperature for the best results.
- Don’t over-mix the batter; mix until just combined for light and fluffy cupcakes.
- Use a piping bag for frosting to make your cupcakes look even more beautiful.
- Feel free to adjust the amount of crushed Oreos in your frosting for a more intense flavor.
variation
You can experiment with different flavors by using vanilla cupcakes instead of chocolate, or try adding different types of cookies in the frosting. You could also incorporate some cream cheese into the buttercream for a tangy twist.
FAQs
1. Can I use another type of cookie instead of Oreos?
Yes, you can use different cookies, but remember that the flavors will change. Try using chocolate chip cookies or any other favorite cookie for a different taste.
2. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and frost them a day before serving. Just store them properly until you’re ready to enjoy.
3. How do I get fluffy cupcakes?
To achieve fluffy cupcakes, be sure to not over-mix the batter. Mix until just combined and allow the batter to rest for a few minutes before baking.
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Oreo Cupcakes
Ingredients
For the 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
- 1/2 tsp salt
- 120 g sour cream (room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
- 6 cookies Oreo cookies (for the cupcake batter) Crushed
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 cookies Oreos for decoration Plus extra for crumbling on top
Instructions
Make the Chocolate Cupcake
- Preheat your oven to 180°C (350°F) and line a cupcake tin with paper liners.
- In a bowl, combine the boiling water, granulated sugar, and cocoa powder. Stir until smooth.
- In another bowl, mix the flour, espresso powder, baking powder, baking soda, and salt together.
- In a separate mixing bowl, beat the sour cream, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, followed by the chocolate mixture. Stir in the crushed Oreos.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Oreo Buttercream
- In a large bowl, beat the butter until smooth.
- Gradually add the powdered sugar and mix until combined.
- Add vanilla extract and milk, then mix until creamy.
- Crush the additional Oreos and fold them into the buttercream.
Frosting and Serving
- Once the cupcakes are cool, frost each with the Oreo buttercream.
- Top with extra Oreos for decoration and sprinkle crushed Oreos on top for an extra touch.
