Oreo Cupcakes
Indulge in the ultimate cookies-and-cream experience with these decadent Oreo Cupcakes! Featuring a moist chocolate cupcake base infused with crushed Oreo pieces, these treats are perfectly balanced by a luscious Oreo buttercream frosting. With their rich cocoa flavor, tender crumb, and frosting flecked with cookie crumbs, these cupcakes are as visually stunning as they are delicious. Topped with a festive garnish of Oreo halves or extra cookie crumbles, they make an irresistible dessert for celebrations, parties, or just because. Ready in just 40 minutes, these cupcakes are a delightful blend of chocolatey goodness and creamy indulgence that Oreo lovers won't be able to resist. Perfect for satisfying sweet cravings, these Oreo Cupcakes are the ultimate dessert for any cookies-and-cream enthusiast!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 10 pieces Oreo cookies
- 1 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 6 pieces Additional Oreo cookies (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
Roughly chop 10 Oreo cookies and gently fold them into the batter.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
To make the frosting, beat the softened butter in a large bowl using a hand or stand mixer until creamy.
Gradually sift in the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream and vanilla extract, and beat until the frosting is fluffy and smooth.
Crush 6 Oreo cookies into fine crumbs and fold them into the frosting.
Pipe the Oreo frosting onto the cooled cupcakes using a piping bag fitted with your desired tip.
Garnish each cupcake with half of an Oreo cookie or extra crushed Oreos for decoration.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 63.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
