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–+ servings

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 4 stemmer
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 466 kcal

Equipment

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
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