Description
Oreo Cupcakes are moist chocolate cupcakes packed with crushed Oreo cookies and topped with a creamy cookies-and-cream buttercream frosting. Perfect for birthdays, parties, or anytime you’re craving a delicious chocolate and cookies treat.
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 8 Oreo cookies, finely crushed
Topping
- 12 whole Oreo cookies
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, vegetable oil, whole milk, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing, which can cause dense cupcakes.
- Add Crushed Oreos: Carefully fold in the 12 crushed Oreo cookies, evenly distributing them through the batter for added texture and flavor.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18–20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
- Cool: Remove cupcakes from the oven and allow them to cool completely in the pan or on a wire rack, which is essential for frosting application.
- Prepare Frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Mix in heavy cream and vanilla extract, then fold in the finely crushed Oreo cookies until evenly incorporated.
- Frost Cupcakes: Using a spatula or piping bag, spread or pipe the cookies-and-cream buttercream frosting onto each cooled cupcake evenly.
- Decorate: Top each frosted cupcake with a whole Oreo cookie for a classic finishing touch that enhances presentation and flavor.
Notes
- Use room-temperature ingredients such as eggs and butter for the best batter texture and frosting consistency.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Mini Oreos can be used as an alternative decorative topping for added visual appeal and bite-sized bites.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
