Oreo Cupcakes

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These delicious Oreo cupcakes come to life with a moist chocolate sponge base infused with crunchy Oreo cookie bits and creamy Oreo buttercream frosting!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 447kcal

Author: Katalin Nagy

Equipment

Ingredients

Oreo Chocolate Cupcakes

100 g Granulated sugar
100 g Brown sugar
80 g Oil no flavor vegetable oil
1 Eggs room temperature
120 g Whole milk room temperature
120 g Coffee freshly brewed, room temperature
1 teaspoon Vanilla extract
180 g All purpose flour
50 g Cocoa powder
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
90 g Oreos crushed

Oreo Buttercream Frosting

226 g Unsalted butter 82% fat content European-style butter, use it softened
300 g Powdered sugar Sifted
120 g Oreos crushed into fine crumbs
1 tablespoon Vanilla extract
½ teaspoon Salt
6 tablespoons Heavy cream 36% fat content

Metric - US Customary

Instructions

Oreo Chocolate cupcakes

Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 347℉ (no fan).
Make the Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag and beating them with a rolling pin. Measure it for the cupcake batter and set it aside the rest of the frosting.
With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.
Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, salt then pour the wet ingredients into dry ingredients and fold just until combined. Finally, fold in the Oreo chunks.
Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.

Oreo Buttercream Frosting

Using your stand mixer or electric hand mixer, cream the room-temperature softened butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
Add in the powdered sugar tablespoon by tablespoon at low speed, then turn the mixer back at medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume. Then, add the crushed Oreos and whip it for another minute.
Then, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
Move the frosting into a piping bag fitted with a piping nozzle. Frost the cupcakes with the Oreo buttercream, and decorate according to your liking (e.g. with crushed Oreos).
The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container. Bring them back to room temperature before serving for the frosting to soften.

Notes

You might be able to make more or less cupcakes with this recipe, depending on the size of the cupcake tin cavities.

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
All cupcake ingredients must be at room temperature to properly emulsify: eggs, butter, coffee, and milk.
To make buttercream, use high-fat (36%) heavy cream and good-quality high-fat (82%) butter.
For the best flavor, it is key to use high-quality vanilla. Feel free to try my homemade vanilla extract.

Technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
A digital scale is required for a consistent, happy baking experience.
Do not overwork the cupcake batter. After whipping the wet ingredients, switch to a rubber spatula to incorporate the dry ingredients.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
When making the buttercream, the temperature and texture of the butter is key. Wait until it is soft, however, avoid last-minute microwaving.
When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powder sugar cloud.
This frosting should have the perfect pipeable fluffy texture, but if it is too thick, add more cream (1 tablespoon at a time). If it is too thin, add more powdered sugar (2 tablespoons at a time).
For the base part, it is best to leave the Oreos in smaller chunks. However, for the frosting, make sure that the Oreo crumbs are fine and that there are no visible big chunks left. This is important so that later, you will be able to pipe the frosting out of a nozzle tip. Or, you can make them all together like I do, in that case, it has to be finely crushed.
Note that the Oreo frosting texture is best straight after making it when the butter is at the right temperature (room temperature) and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.

Nutrition