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Oreo Cupcakes Recipe

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4.2 from 14 reviews

These decadent Oreo Cupcakes combine moist cocoa-flavored cupcakes with a creamy Oreo-infused buttercream frosting, finished with a classic Oreo cookie on top. Perfect for celebrations or a delicious treat, this recipe yields 12 rich and flavorful cupcakes with a smooth, luscious texture and an irresistible cookie crunch.

Ingredients

Cupcakes

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water

Buttercream Frosting

  • 1 cup (224g) unsalted butter
  • 3 1/2 cups (403g) powdered sugar
  • 1 tsp vanilla extract
  • 4–5 tbsp (60-75ml) heavy cream
  • 1 cup (134g) Oreo crumbs (from about 11–12 Oreos)

Decoration

  • 12–14 Oreos, for decoration

Instructions

  1. Preheat and Prepare: Preheat your oven to 300°F (148°C) and line a cupcake pan with liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth and combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and mix thoroughly. Then add the hot water and mix until the batter is completely combined and thin.
  5. Fill and Bake: Pour the batter into cupcake liners, filling each about halfway. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
  6. Cool Cupcakes: Remove the cupcakes from the oven and allow to cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
  7. Prepare Buttercream: In a large mixer bowl, beat the unsalted butter until smooth and creamy. Gradually add half the powdered sugar and continue to beat until smooth.
  8. Add Flavor and Texture: Mix in the vanilla extract and 2 tablespoons of heavy cream. Then add the Oreo crumbs and blend until incorporated.
  9. Finish Frosting: Add the remaining powdered sugar and beat until the buttercream is smooth and fully combined. Add 2 to 3 more tablespoons of heavy cream as needed to reach desired piping consistency.
  10. Decorate Cupcakes: Fit a piping bag with a large round tip (such as Ateco #809) and pipe the Oreo buttercream onto each cooled cupcake. Top each with a whole Oreo cookie for an elegant finish.

Notes

  • If the batter is too thin, ensure your measurements are accurate, as hot water creates a thinner batter but results in a moist cupcake.
  • For best results, use room temperature butter and egg to ensure even mixing.
  • You can substitute vegetable oil with canola oil or another neutral oil.
  • The frosting consistency can be adjusted with more or less heavy cream depending on your piping preference.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://lauracooks.com/oreo-cupcakes-recipe/