Oreo Cupcakes Recipe

Introduction

Oreo cupcakes combine rich chocolate cake with a creamy Oreo buttercream, creating a delightful treat that Oreo fans will love. These cupcakes are perfect for celebrations or an indulgent everyday dessert.

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
• 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. Step 1: Preheat the oven to 160ºC (320ºF) conventional setting and line a 12-cup cupcake tray with liners.
2. Step 2: Boil the water and measure 120 g, then let it cool slightly while preparing other ingredients.
3. Step 3: In a large bowl, combine all the dry ingredients: sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt. Stir until evenly mixed.
4. Step 4: In another bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and the boiled water. Avoid overmixing the eggs.
5. Step 5: Gradually add the wet ingredients into the dry ingredients, gently stirring until the batter is smooth and lump-free.
6. Step 6: Divide the batter evenly among the cupcake liners and bake for 20-23 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: For the buttercream, crush 6 Oreos into fine crumbs using a food processor or by crushing them in a ziplock bag with a rolling pin. Sift the powdered sugar.
8. Step 8: Beat the butter with a mixer on medium-high speed for 4 minutes, scrape the bowl, and continue beating for 2 more minutes.
9. Step 9: Add the powdered sugar, vanilla extract, and milk in two additions, mixing on low speed until fully incorporated each time. Scrape the bowl again and mix in the Oreo crumbs until combined.
10. Step 10: Transfer the buttercream to a piping bag fitted with a round tip (such as Wilton 1A).
11. Step 11: Pipe the buttercream onto the cooled cupcakes and decorate each with a whole Oreo and some crushed Oreo crumbs on top.

Tips & Variations

• For extra moisture, add a tablespoon of coffee instead of boiling water to deepen the chocolate flavor.
• Use gluten-free flour to make these cupcakes suitable for gluten intolerance.
• Try adding a pinch of cinnamon or chili powder to the dry ingredients for a subtle spicy twist.
• If you don’t have instant espresso powder, strong brewed coffee can be a substitute but use slightly less liquid water.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. Buttercream does not freeze well, so it is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them the next day. Keep them covered tightly to maintain moisture.

Can I use a different cookie instead of Oreos?

Absolutely! Any chocolate sandwich cookie can work in the buttercream. Just crush them finely for a smooth texture.

Oreo Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

Delicious and moist Oreo Cupcakes topped with a creamy Oreo buttercream frosting, perfect for any celebration or dessert craving. These chocolate cupcakes are enriched with espresso powder for depth and decorated with crushed Oreos for extra crunch and flavor.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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

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 and prepare pan: Preheat the oven to 160ºC (320ºF) using a conventional oven setting. Line a 12-cup cupcake tray with cupcake liners to keep the cupcakes from sticking.
2. Boil water: Boil 120 g of water and allow it to cool slightly while gathering and measuring other ingredients.
3. Mix dry ingredients: In a large bowl, combine the granulated sugar, dutch processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir thoroughly to evenly mix all dry ingredients.
4. Combine wet ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiling water together gently using a hand whisk, being careful not to overmix the eggs.
5. Combine wet and dry: Slowly pour the wet mixture into the bowl with the dry ingredients, stirring gently until the batter is smooth and lump-free.
6. Portion and bake: Divide the cake batter evenly into the lined cupcake tins. Bake for 20 to 23 minutes until a toothpick inserted comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare Oreo crumbs: Crush 6 Oreo cookies into fine crumbs using a food processor or placing them in a ziplock bag and rolling over them with a rolling pin.
8. Make buttercream: Using a stand or hand mixer with paddle attachment, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the sides and mix for another 2 minutes.
9. Add sugar and flavor: Sift the powdered sugar. Add powdered sugar, vanilla extract, and whole milk in two additions, mixing on low speed until each addition is fully incorporated, beating for 2 minutes after each. Scrape the bowl down.
10. Incorporate Oreo crumbs: Fold in the crushed Oreo cookie crumbs into the buttercream until completely combined.
11. Decorate cupcakes: Fill a piping bag fitted with a round tip (such as Wilton 1A) with the Oreo buttercream. Pipe frosting generously on each cooled cupcake.
12. Garnish: Top each cupcake with a whole Oreo cookie and sprinkle additional crushed Oreo crumbs for an elegant finish and extra texture.

Notes

• Ensure eggs and sour cream are at room temperature for better batter incorporation and texture.
• Do not overmix the batter to avoid dense cupcakes.
• Let cupcakes cool completely before frosting to prevent melting.
• You can replace whole milk with any milk alternative if preferred.
• For a more intense chocolate flavor, use high-quality Dutch-processed cocoa powder.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

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