If you’re looking for a sweet treat that combines the beloved flavors of chocolate and cream, these Oreo cupcakes are the perfect choice. With a rich chocolate base and a fluffy Oreo frosting, each bite is a delightful experience. Whether for a birthday party or a cozy night in, these cupcakes will surely please everyone. Let’s dive into this simple yet satisfying recipe!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 12 Oreo cookies, crushed
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract (for frosting)
- Extra Oreo cookies for decoration
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is approximately 20 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each Oreo cupcake (1 cupcake) contains approximately 350 calories, 15g fat, 55g carbohydrates, and 4g protein.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients.
- Mix until just combined, being careful not to overmix.
- Fold in the crushed Oreo cookies gently.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and heavy cream.
- Mix in the vanilla extract and beat until fluffy. Frost the cooled cupcakes and top with an Oreo cookie.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Also, use coconut oil instead of vegetable oil for a different flavor profile.
Serving and Pairings
These Oreo cupcakes pair wonderfully with a glass of milk or a scoop of vanilla ice cream. They also make a great addition to any dessert table.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. Reheat in the microwave for a few seconds if desired. Freezing is possible; just wrap them well in plastic wrap.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not measuring ingredients accurately can affect texture and taste.
- Skipping the cooling step before frosting can cause the frosting to melt.
- Using old baking powder or soda can result in flat cupcakes.
- Not filling the liners properly can lead to uneven baking.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Don’t skip the buttermilk; it adds moisture and flavor.
- For extra flavor, add a pinch of espresso powder to the batter.
- Use a piping bag for a professional-looking frosting finish.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day in advance. Just store them properly and frost them closer to serving time to keep the frosting fresh.
How can I make the frosting less sweet?
To reduce sweetness, add more butter or a pinch of salt, which can help balance the flavors.
Can I use gluten-free flour?
Absolutely! Just ensure to use a 1:1 gluten-free flour blend for best results.
How do I prevent the cupcakes from sticking?
Make sure to line your muffin tin with cupcake liners or grease the pan thoroughly.
What can I use instead of Oreos?
You can use any chocolate sandwich cookie as a substitute, or even homemade chocolate cookies for a unique twist.
Conclusion
These Oreo cupcakes are a delightful treat that brings joy to any occasion. With their rich flavor and creamy frosting, they are sure to impress. Whether you’re baking for friends or family, this recipe is sure to become a favorite!
Oreo Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 12 Oreo cookies crushed
- 1 cup unsalted butter for frosting
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract for frosting
- Extra Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients.
- Mix until just combined, being careful not to overmix.
- Fold in the crushed Oreo cookies gently.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and heavy cream.
- Mix in the vanilla extract and beat until fluffy. Frost the cooled cupcakes and top with an Oreo cookie.
