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chocolate cupcakes with oreo

Chocolate Cupcakes With Oreo Buttercream

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 large mixing bowls
  • 2 medium mixing bowls
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Fine mesh sieve for sifting
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag optional
  • 1 large piping tip optional
  • 1 plastic bag and rolling pin or food processor for crushing Oreos

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup hot coffee or hot water
  • 1 cup unsalted butter room temperature
  • 3 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract
  • 10 Oreo cookies finely crushed filling included
  • 1 pinch fine salt
  • 6 Oreo cookies halved

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and whisk just until no dry streaks remain.
  • Carefully pour in the hot coffee (or hot water) and whisk until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely, about 25 minutes.
  • While the cupcakes cool, place the Oreo cookies for the frosting in a plastic bag and crush them very finely with a rolling pin, or pulse them in a food processor.
  • In a large mixing bowl, beat the softened butter with a hand or stand mixer on medium speed for 2–3 minutes until pale and fluffy.
  • Gradually add the powdered sugar, 1 cup at a time, beating on low speed at first, then increasing to medium until fully incorporated.
  • Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 1–2 minutes until light and creamy.
  • Add the finely crushed Oreos to the buttercream and mix on low speed until evenly distributed.
  • If the frosting is too thick, add a tiny splash of cream; if too thin, add a few tablespoons of powdered sugar and mix again.
  • Once the cupcakes are completely cool, transfer the Oreo buttercream to a piping bag fitted with a large tip, or prepare a spatula for spreading.
  • Pipe or spread a generous swirl of Oreo buttercream on top of each cupcake.
  • Garnish each cupcake with half an Oreo cookie on top, if using.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before mixing, which helps create a smoother batter and fluffier frosting. Crush the Oreos for the buttercream very finely so they don’t clog your piping tip and so the frosting stays silky. Avoid overbaking the cupcakes; checking them a minute or two early can keep them moist and tender. If making them ahead, store unfrosted cupcakes in an airtight container at room temperature and refrigerate the frosted ones if keeping longer than one day, letting them come back to room temperature before serving so the buttercream is soft and flavorful.
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