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    Oreo Cupcakes

    April 4, 2024 by Julie Marie 10 Comments

    16.8K shares
    Jump to Recipe

    This post may contain affiliate links.

    These incredible Oreo Cupcakes are so delicious and easy to make. These super soft chocolate cupcakes are topped with the most luscious Oreo buttercream you’ll ever try. It's so smooth and soft and full of delicious flavor. This recipe is perfect for any Oreo chocolate lover.

    These delicious Oreo cupcakes are super easy to put together and are full of Oreo and chocolate flavor. They have an incredibly soft chocolate cupcake and topped with a smooth Oreo buttercream.

    These chocolate cupcakes taste so good and are incredibly soft and moist. This Oreo cupcake recipe is beyond amazing and they are perfect for any occasion like the holidays, birthdays or any other celebration.

    For more cupcake recipes, try Lemon Poppy Seed Cupcakes, Red Velvet Cupcakes and Chocolate Fudge Cupcakes.

    Jump to:
    • WHY THIS RECIPE WORKS
    • INGREDIENT NOTES
    • STEP BY STEP INSTRUCTIONS
    • EXPERT BAKING TIPS
    • FAQ
    • STORAGE
    • Oreo Cupcakes

    WHY THIS RECIPE WORKS

    • Oreo buttercream: The most luscious Oreo buttercream. It is full of crushed Oreo to maximize the flavor.
    • Chocolate cupcake: The chocolate cupcakes are incredibly soft and so quick and easy to make
    • Showstopper: These Oreo cupcakes are so easy to make and true showstopper.

    INGREDIENT NOTES

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Eggs: Take the eggs out of the fridge 30 minutes to 1 hours before baking (depending how warm your kitchen is).
    • Sour Cream: Sour cream makes for a softer and more tender cupcake. Measure out the sour cream and let it come to room temperature 30 minutes to 1 hours before baking (depending how warm your kitchen is).
    • Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
    • Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
    • Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
    • Vegetable oil: Use a flavor neutral oil, such as canola.

    STEP BY STEP INSTRUCTIONS

    Here is how to make and bake these Oreo Cupcakes. These cupcakes needs two bowl, a hand whisk and a stand mixer or electric hand mixer. You will also need a 12-cup cupcake tin and cupcake liners.

    The full recipe is down below in the recipe card.

    Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tin lined with cupcake paper liners.

    STEP 1: In a large mixing bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined. In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.

    STEP 2: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Divide the cupcake batter into the 12 cupcake liners and bake them for 20-23 minutes.

    STEP 3: For the buttercream, sift the powdered sugar and blend the oreo cookies in a food processor until fine crumbs or add them to ziplock bag and with a rolling pin crush the Oreos into fine crumbs. Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes.

    STEP 4: Add the powdered sugar, vanilla paste and milk in 2 parts. Mixing on low speed until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes. Finally add finely crushed Oreo and mix it into the buttercream.

    STEP 5: Add the Oreo frosting to a piping bag with a round piping tip e.g. a Wilton 1A. Pipe the buttercream of the cupcakes, and decorate with an whole Oreo and crushed Oreos.

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

    FAQ

    Can they be made into mini cupcakes?

    Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean. 

    Can it be made a day ahead?

    Store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and unused frosting in an airtight container in the fridge for up to 1 week. When ready to pip the buttercream on the cupcakes, let the frosting come to room temperature before giving is stir to remove the air bubbles. Then pip the frosting on the cupcakes and they are ready to be enjoyed.

    When do you know when a cupcakes are done?

    I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcakes and once it comes out clean, with no cake batter on it, they are done.

    STORAGE

    Store the frosted Oreo Cupcakes in an airtight container in the fridge. They are best enjoyed within 1-2 days.

    Store unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and unused frosting in an airtight container in the fridge for up to 1 week. Let the frosting come to room temperature before giving is stir to remove the air bubbles. Then pip the frosting on the cupcakes and they are ready to be enjoyed.

    Other Cupcake Recipes To Try

    • 25 Best Summer Dessert Ideas
    • Biscoff Cupcakes
    • 20 Best Easter Dessert Ideas
    • White Chocolate Peppermint Cupcakes

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Oreo Cupcakes

    These incredible Oreo Cupcakes are so delicious and easy to make. These super soft chocolate cupcakes are topped with the most luscious Oreo buttercream you’ll ever try. It's so smooth and soft and full of delicious flavor. This recipe is perfect for any Oreo chocolate lover.
    5 fra 7 stemmer
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 22 minutes mins
    Total Time 42 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 466 kcal

    Equipment

    • 12-cup cupcake pan

    Ingredients
     
     

    CHOCOLATE CUPCAKE

    • 120 g boiling water
    • 200 g granulated sugar
    • 50 g dutch processed cocoa powder
    • 160 g all-purpose flour
    • 1 teaspoon instant espresso powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 120 g sour cream room temperature
    • 75 g vegetable oil
    • 2 large eggs room temperature
    • 1 ½ teaspoon vanilla extract

    OREO BUTTERCREAM

    • 6 Oreo cookies
    • 200 g butter cool room temperature
    • 315 g powdered sugar
    • 1 teaspoon vanilla extract
    • 2 teaspoon whole milk room temperature
    • 12 Oreos for decoration + extra for crumbling on top

    Instructions
     

    CHOCOLATE CUPCAKE

    • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
    • Start by boiling the water and weigh out the water so it can cool down a bit while preparing the other ingredients.
      120 g boiling water
    • In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
      200 g granulated sugar, 50 g dutch processed cocoa powder, 160 g all-purpose flour, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      120 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
    • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
    • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    OREO BUTTERCREAM

    • Blend the oreo cookies in a food processor until fine crumbs or add them to ziplock bag and with a rolling pin crush the Oreos into fine crumbs. Sift the powdered sugar.
      6 Oreo cookies, 315 g powdered sugar
    • Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
      200 g butter
    • Add the powdered sugar, vanilla paste and milk in 2 parts. Mix on low speed until each addition is fully incorporated, mixing for 2 minutes. Scrape down the sides of the bowl and lastly add the Oreo cookie crumbs and mix until combined.
      1 teaspoon vanilla extract, 2 teaspoon whole milk
    • Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A.
    • Pipe the buttercream of the cupcakes and decorate with an Oreo and extra Oreo crumbs.
      12 Oreos for decoration + extra for crumbling on top

    Nutrition

    Calories: 466kcalCarbohydrates: 62gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 69mgSodium: 307mgPotassium: 125mgFiber: 2gSugar: 47gVitamin A: 521IUVitamin C: 0.1mgCalcium: 39mgIron: 2mg
    Keyword chocolate cupcake, cupcakes, oreo
    Tried this recipe?Let us know how it was!

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    Filed Under: All Recipes, Cupcake Recipes Tagged With: chocolate cake, cupcakes, Oreo

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    Comments

      5 from 7 votes (4 ratings without comment)

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    1. Alia

      October 11, 2024 at 9:44 am

      Hello,
      I’m trying to bake those today . May I know why do I need to have boiled water if I will coop it down ? Can I just use room temp water ?

      Reply
    2. Meg

      October 06, 2024 at 5:50 pm

      5 stars
      These cupcakes turned out PERFECTLY. I am not a great baker, all I did was follow the recipe, and everyone at our party was amazed at how delicious they were. This recipe was so detailed and I am so grateful, as they couldn't have been better! Thank you, Julie Marie!

      Reply
    3. Maxine Bowey

      August 28, 2024 at 7:25 pm

      Can I use this recipe to fill muffin cases with instead of cupcakes?

      Reply
      • Julie Marie

        September 09, 2024 at 12:23 pm

        Yes absolutely 🙂

        Reply
    4. Sheila Equinan

      April 21, 2024 at 3:25 pm

      Hi, can use buttermilk instead of sour cream?

      Reply
      • Julie Marie

        April 22, 2024 at 8:01 am

        Yes absolutely 🙂

        Reply
    5. Nosicelo

      April 10, 2024 at 9:15 am

      5 stars
      Hi Julie I love everything in your recipes look yummy 😋 🤤🤤💕❤️I will be glad if I could get the recipes book

      Reply
    6. Nosicelo

      April 10, 2024 at 9:10 am

      5 stars
      Omg Julie🤤🤤 everything in your recipes look yummy 😋, I will be glad if I have your your recipe book ❤️💕💕💕💝

      Reply
    7. Amber Cox

      April 06, 2024 at 6:03 am

      I can't wait to try these! It's there any substitute for the Expresso? I can't stand the coffee taste.

      Reply
      • Julie Marie

        April 22, 2024 at 8:52 am

        So happy to hear that. You can just remove the espresso powder from the recipe 🙂

        Reply

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

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