Get ready to experience a mind-blowing dessert that combines the rich, decadent world of chocolate cupcakes with everyone's favorite cookie - Oreos! These aren't just any cupcakes; they're a heavenly explosion of chocolate and cookie goodness that will make your dessert dreams come true. Whether you're looking to impress your friends, treat yourself, or create a show-stopping dessert, these Oreo Frosted Chocolate Cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup crushed Oreo cookies
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Additional Oreo cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in 3/4 cup of the crushed Oreo cookies into the batter, reserving the remaining 1/4 cup for frosting decoration.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter in a large mixing bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed. Slowly pour in heavy cream and continue beating until the frosting is light and fluffy.
- Fold in the remaining crushed Oreo cookies into the frosting.
- Once cupcakes are completely cool, pipe or spread the Oreo frosting generously on top of each cupcake.
- Garnish each cupcake with an additional whole or half Oreo cookie for decoration.
- Refrigerate for 15 minutes to set the frosting before serving. Cupcakes can be stored in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure all your ingredients like eggs, buttermilk, and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked.
- Frosting Technique: For a professional look, use a piping bag with a star tip to create beautiful frosting swirls.
- Oreo Crushing Tip: Place Oreos in a sealed plastic bag and crush with a rolling pin for consistent, even crumbs.
- Make Ahead: These cupcakes can be made a day in advance and stored in an airtight container, making them perfect for parties and gatherings.
- Serving Suggestion: Let the cupcakes sit at room temperature for 10-15 minutes before serving to ensure the frosting is soft and creamy.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 4g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 75mg
