Print

Oreo Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Oreo Cupcakes are a rich, moist chocolate cupcake with a hidden Oreo cookie at the bottom, topped with a creamy Oreo buttercream frosting. A fun and indulgent treat!

Ingredients

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 12 Oreo cookies (for the bottom of the cupcakes)
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (or milk)
  • 6–8 Oreo cookies, crushed (for the frosting)
  • 12 Oreo cookies, for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
  5. Gradually add the boiling water to the batter, mixing continuously. The batter will thin out.
  6. Place one Oreo cookie at the bottom of each cupcake liner.
  7. Spoon the cupcake batter evenly into the cupcake liners, filling each about 2/3 full. The batter should cover the Oreo cookies at the bottom.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed until incorporated.
  10. Add vanilla extract and heavy cream, and beat until smooth and fluffy. Fold in the crushed Oreo cookies.
  11. Once cupcakes are completely cool, frost with the Oreo buttercream. Garnish with an additional whole Oreo cookie on top, if desired.
  12. Serve and enjoy!

Notes

For extra creamy filling, use Double Stuff Oreos for the bottom and in the frosting.Try adding peanut butter to the frosting for a Peanut Butter Oreo Cupcake variation.For mini cupcakes, use a mini muffin tin and bake for 10-12 minutes.For a tangy twist, try Oreo Cheesecake Frosting with cream cheese mixed in the buttercream.

Nutrition

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