Oreo Cupcakes

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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.

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

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

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 5 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

 

MetricUS Customary

 

1x2x3x

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

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