Oreo Cupcake Recipe
These cupcakes use a chocolate base, Oreo pieces folded into the batter, and a cookies-and-cream buttercream on top. Crushed Oreos go into both the frosting and the garnish, so the cookie flavor carries through every component. They bake in about 20 minutes and can be frosted once fully cooled.
Equipment
- Muffin pan
- Mixing Bowls
- Hand mixer
- Spatula
- Cupcake Liners
- Piping bag
Ingredients
For the Cupcake Base:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk room temperature
- 12 pieces Oreo cookies whole, plus extra for garnish
For the Frosting:
- ½ cup unsalted butter room temperature
- 2 cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk more if needed
- 8 pieces Oreo cookies crumbled
Instructions
For the Cupcake Base:
- Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners and place one Oreo cookie at the bottom of each liner.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix the sugar, oil, eggs, and vanilla extract using a hand mixer until smooth.
- Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely.
For the Frosting:
- Beat butter until creamy. Gradually add confectioners' sugar, vanilla, and milk, mixing until smooth. Stir in crumbled Oreo cookies.
- Once cupcakes are cool, use a piping bag to frost them, swirling generously on top. Garnish with extra Oreo cookies, if desired.
Notes
Lori’s Tips:
- Ensure ingredients like butter and eggs are at room temperature for ease of mixing.
- For a twist, replace milk with buttermilk for tanginess.
- Use a sturdy, high-quality cocoa powder for the best flavor.
Nutrition
Calories: 349kcalCarbohydrates: 44gProtein: 3gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 53mgSodium: 155mgPotassium: 104mgFiber: 2gSugar: 34gVitamin A: 302IUCalcium: 49mgIron: 1mg
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