Oreo Cupcakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 Cupcakes
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Calories
425 kcal
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Course
Dessert, Baked Goods
Oreo Cupcakes
Description
These Oreo Cupcakes start with a batter made from all-purpose flour, cocoa powder, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, and whole milk. The dry ingredients are sifted, and then alternately added to the creamed butter and sugar mixture along with milk to create a smooth batter. Crushed Oreos are folded gently into the batter before spooning into lined muffin tins and baking until a toothpick comes out clean.
Once cooled, the cupcakes are topped with a buttercream frosting made by beating butter until fluffy, then incorporating icing sugar, milk, vanilla, and crushed Oreos for added texture and chocolate flavor. These cupcakes balance moist chocolate cake with the crunch and distinctive taste of the cookie pieces, appealing to those who enjoy chocolate sandwich cookies in a baked form.
Nutritional information is provided as an estimate and should be used as a guide only without guarantee of accuracy.
Ingredients
- 150 g all-purpose flour
- 50 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 115 g butter Room temperature, unsalted
- 150 g granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 120 ml milk whole
- 12 Oreo cookies Crushed
For The Frosting:
- 115 g butter Unsalted, room temperature
- 250 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 6 Oreo cookies Crushed
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with 12 paper cases.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Add the dry ingredients to the wet mixture in 3 parts, alternating with the milk. Mix until just combined.
- Fold in the crushed Oreo cookies.
- Spoon the batter evenly into the paper cases, filling each case about two-thirds full.
- Bake for 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually add in the icing sugar and beat until smooth.
- Add the whole milk and continue beating until the frosting is light and fluffy.
- Fold in the crushed Oreo cookies.
- Once the cupcakes are completely cool, frost them with the Oreo frosting using a piping bag or a knife.
- Serve and enjoy these delicious chocolate Oreo cupcakes with creamy and crunchy Oreo frosting on top.
Notes
- Nutritional information is approximate and offered solely as a courtesy without guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 218mg | 9% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 540IU | 11% |
| Vitamin D | 1µg | 5% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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