Oreo Cupcakes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
18 cupcakes
-
Calories
294 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Oreo Cupcakes
Report
These Oreo cupcakes are heaven on a plate! Moist and chocolatey, and topped with cookies and cream frosting and decorated with cookie, these will be a hit!
Share:
Ingredients
Cupcakes
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup Oreo crumbs you’ll need approximately 4-5 oreos
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup oil vegetable or canola
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk see notes for how to make your own buttermilk substitute
Cream Cheese Frosting
- 4 ounces butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 tablespoon Oreo crumbs
- 3 cups powdered sugar
Optional Decorations
- Extra crushed Oreos
- Mini or regular whole Oreos
Instructions
Get prepped
- Preheat the oven to 350° F (180°C)
- Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
Make the cupcake batter
- In a small or medium bowl, whisk together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt. Ensure the dry ingredients are mixed well.
- In a separate large bowl, whisk together the oil and sugar until well combined.
- Add the eggs and vanilla extract and beat until just mixed (don’t over beat)
- Pour in the buttermilk and continue whisking until combined.
- Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
Scoop and bake
- Place two generous tablespoons (I use a small cookie scoop) of batter into each cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted into the center cupcake comes out clean. Allow to cool to room temperature on a cooling rack.
Cream Cheese Frosting:
- In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth.
- Mix in the vanilla extract, Oreo crumbs, and a little powdered sugar. Continue to mix, gradually adding the rest of the powdered sugar until fully combined. Transfer the frosting to a piping bag fitted with a large round tip, or a ziplock bag with the corner cut off.
- Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the center of each cupcake
- Pipe the remaining frosting on top of the cupcakes.
Optional: Decorate
- Sprinkle with Oreo crumbs, or add a whole regular Oreos, or Mini Oreos for decoration.
Equipments used:
Notes
- Mix the dry ingredients the best you can to make sure the Oreo cupcakes bake evenly.
- Try not to over-beat the eggs or the cupcakes may not rise well while baking.
- Make sure the Oreo crumbs are very fine for the frosting so you don’t get chunks of cookies stuck in the piping bag.
- How to store cupcakes
- Room Temperature: I do not recommend storing frosted cupcakes at room temperature because of the cream cheese in the frosting. But you can store unfrosted cupcakes in an airtight container for up to 5 days on the counter.
- Refrigerator: Store in an airtight container in the refrigerator for up to 7 days.
- Frosting can be covered and stored in the refrigerator for up to 5 days. Stir it before using it.
- Freezing instructions
- Store unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.
Nutrition Information
Show Details
Serving
1cupcake
Calories
294kcal
(15%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
206mg
(9%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
264IU
(5%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 294kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 206mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 264IU | 5% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
