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