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Oreo Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/oreo-cupcakes-recipe/