If you’re a fan of Oreos, these indulgent Oreo Cupcakes are going to become your new favorite treat! With a rich and moist chocolate base, packed with crushed Oreos, and topped with a luscious Oreo buttercream frosting, these cupcakes offer a delightful combination of textures and flavors. Finished with a mini Oreo on top, they’re a crowd-pleaser for parties, celebrations, or simply a sweet treat to satisfy your cravings.
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
10-12 crushed Oreos
For the Oreo Buttercream Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
8 crushed Oreos
Mini Oreos for garnish
Directions:
Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate large bowl, mix the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the crushed Oreos, ensuring they are evenly distributed throughout the batter.
Bake the Cupcakes:
Fill each cupcake liner 2/3 full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
Make the Oreo Buttercream Frosting:
In a large mixing bowl, beat the unsalted butter until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the heavy cream and vanilla extract until the frosting is light and fluffy.
Fold in the crushed Oreos, distributing them evenly throughout the frosting.
Frost and Garnish:
Frost the cooled cupcakes generously with the Oreo buttercream frosting.
Top each cupcake with a mini Oreo for the perfect finishing touch.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the Oreo cupcakes at room temperature. Remove them from the fridge about 20-30 minutes before serving.
Garnish Fresh: If you’re using mini Oreos for garnish, add them just before serving to maintain their crunch.
Pair with Milk: Oreos and milk are a classic combo! Serve your cupcakes with a cold glass of milk for an extra indulgent treat.
Storage Tips:
At Room Temperature: Store the frosted Oreo cupcakes in an airtight container at room temperature for up to 2 days. Make sure they are away from direct sunlight and heat to prevent the frosting from melting.
In the Fridge: If you want to store them longer, place the cupcakes in an airtight container in the fridge for up to 4-5 days. The frosting may firm up slightly, so let them sit at room temperature before serving.
In the Freezer:
Unfrosted Cupcakes: To freeze unfrosted cupcakes, wrap each in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature before frosting.
Frosted Cupcakes: You can freeze frosted cupcakes, but it’s best to flash freeze them first (place them uncovered in the freezer for 1-2 hours until the frosting hardens). Then, wrap them individually and store in an airtight container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Related Recipes:
FAQs:
Can I use store-bought frosting for Oreo cupcakes?
Yes, you can use store-bought frosting as a time-saving alternative. Simply stir in some crushed Oreos to give it that Oreo flavor. However, homemade Oreo buttercream offers a fresher and creamier taste, which pairs perfectly with the cupcakes.
Can I make Oreo cupcakes ahead of time?
Absolutely! You can bake the cupcakes up to 2 days in advance. Store them unfrosted in an airtight container at room temperature. Frost them the day you plan to serve, or freeze the unfrosted cupcakes for longer storage, then thaw and frost before serving.
Can I use different Oreo flavors for these cupcakes?
Yes, you can experiment with different Oreo flavors such as Golden Oreos, Peanut Butter Oreos, or Mint Oreos to create fun variations. Just replace the regular Oreos in the recipe with your preferred flavor.
Why did my cupcakes sink in the middle?
Sinking cupcakes can be caused by overmixing the batter, opening the oven door too early, or using too much leavening agent. To avoid this, mix the batter just until combined, keep the oven door closed during baking, and measure ingredients carefully.
Conclusion:
These Oreo Cupcakes are a must-try for anyone who loves the classic Oreo cookie. With their moist chocolate base, crunchy Oreo bits, and creamy buttercream frosting, they offer a perfect balance of flavors and textures. Easy to make and visually stunning, they’re ideal for any occasion. So, gather your ingredients and treat yourself and your loved ones to these irresistible Oreo Cupcakes today!
📖 Recipe:
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Oreo Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These indulgent Oreo Cupcakes feature a moist chocolate base with crushed Oreos mixed into the batter, topped with a rich and creamy Oreo buttercream frosting. Perfect for Oreo lovers, these decadent cupcakes are easy to make and ideal for parties or special occasions. Garnished with mini Oreos, these cupcakes are a delightful treat for all ages.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
10–12 crushed Oreos
For the Oreo Buttercream Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
8 crushed Oreos
Mini Oreos for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the eggs, sugar, oil, buttermilk, and vanilla extract.
- Gradually combine the wet and dry ingredients, mixing until just combined. Fold in the crushed Oreos.
- Fill the cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract. Fold in the crushed Oreos.
- Frost the cooled cupcakes and garnish with mini Oreos.
Notes
If you don’t have buttermilk, you can substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.
For a firmer frosting, add more powdered sugar; for a softer frosting, add more heavy cream.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 360 kcal
