Okay, picture this: I’m if it’s a Saturday afternoon, you’re craving something seriously decadent, but you don’t want to spend your money on anything. What do you do in the kitchen? Where do these “smart”Chocolate Oreo Cupcakes:What is the love child of a classic chocolate cupcake and everyone’s favorite sandwich cookie? What are those boxed chocolate cupcakes that we grew up with? What is a nostalgic recipe? What’s the best thing about Oreos? Is it really that easy to make these cookies? My family begs for them!
What is Chocolate Oreo Cupcake?
Think of Chocolate Oreo Cupcakes:As an upgrade to your average chocolate cupcake, this is a great cupcake. Is it a moist, rich chocolate cupcake base, studded with crushed Oreo cookies, and topped with Whipped Cream? With a creamy Oreo-infused frosting. I sometimes sneak a whole Oreo into the bottom of each cupcake for an extra surprise! What is chocolate and Oreos, combined into a portable, utterly delicious snack? Is this an irre Is this a comfort food cupcake?
Why you’ll love this recipe?
Where do I start? What I love about this recipe is how easy it is to make. Don’t let the fancy presentation fool you; it’s surprisingly beginner-friendly.
Flavor Explosion: The combination of rich chocolate and creamy Oreo is just divine. The slight bitterness of the chocolate balances perfectly with the sweetness of the Oreo, creating a flavor profile that’s both comforting and exciting.
Super Simple:What are some of the basic ingredients that you already have in your pantry? No fancy equipment or complicated techniques.
Budget FriendlyUnlike other fancy desserts, these cupcakes are made with real ingredients. Affordable staples. How do I get the best flavor without breaking the bank?
Totally Versatile You can customize these cupcakes to your liking! Add different types of Oreos, experiment with different frostings, or even add a swirl of Peanut Butter for an extra kick.
If you’re a fan of chocolate cupcakes or Oreo desserts in general (and who isn’t?), this recipe is a must-try. It’s like my ultimate chocolate lava Cake Recipe got a fun, Oreo-filled makeover. This version is easier to share (or not!), and perfect for parties.
How do you make chocolate oreo cupcakes?
Quick Overview
Making these Chocolate Oreo Cupcakes. is as easy as 1-2-3! You’ll start by mixing the batter, folding in some crushed Oreos, then baking them until they’re perfectly golden. While they cool, you’ll whip up a simple Oreo frosting and then top those gorgeous cupcakes! The secret is in not overmixing the batter and being generous with the Oreo frosting. I promise, this recipe is foolproof, even if you’re not a seasoned baker.
Ingredients
For the Main Batter:
* 1 ½ cups all-purpose flour: I prefer using unbleached flour for a slightly nuttier flavor, but regular all-purpose works just fine.
* ¾ cup unsweetened cocoa powder: Use a good quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa powder will give you a darker, more intense chocolate flavor.
* 1 ½ teaspoons baking powder: This helps the cupcakes rise and become light and fluffy.
* ¾ teaspoon baking soda: This reacts with the cocoa powder to create a tender crumb.
* ¾ teaspoon salt: This enhances the flavors of the other ingredients.
* 1 ½ cups granulated sugar: Feel free to reduce the sugar slightly if you prefer a less sweet cupcake.
* ¾ cup vegetable oil: You can also use canola oil or melted coconut oil.
* 1 ½ cups buttermilk: Buttermilk adds moisture and tenderness to the cupcakes. If you don’t have buttermilk, you can make a substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 ½ cups of regular milk. Let it sit for 5 minutes before using.
* 2 large eggs: Make sure the eggs are at room temperature for best results.
* 2 teaspoons Vanilla Extract: Use a good quality vanilla extract for the best flavor.
* 1 cup boiling water: This helps to bloom the cocoa powder and create a richer chocolate flavor.
* 1 cup crushed Oreo cookies: Roughly crush the Oreo cookies using a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin.
For the Filling:
* 1 package (14.3 ounces) Oreo cookies: Set aside a few whole Oreos for decoration.
* 8 ounces cream cheese, softened: Make sure the cream cheese is completely softened for a smooth and creamy frosting.
* ½ cup (1 stick) unsalted butter, softened: The butter should also be softened to room temperature.
* 4 cups powdered sugar: Add more or less powdered sugar to achieve your desired frosting consistency.
* 1 teaspoon vanilla extract: Again, use a good quality vanilla extract.
* 2-4 tablespoons milk or heavy cream: Add milk or heavy cream to thin out the frosting if needed.
For the Glaze:
* 4 ounces semi-sweet chocolate, chopped: You can also use milk chocolate or dark chocolate, depending on your preference.
* 2 tablespoons butter
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. I always do this first because there’s nothing worse than having your batter ready and realizing you have a lot of time to spare. I haven’t prepped my pan yet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and pepper. Set aside. How do I get rid of baking soda? I find that whisking for about 30 seconds does the trick.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract. Set aside. Whisk until the mixture is smooth and creamy. Is it important to use room temperature eggs for this step, as they emulsify better and create a thick layer of egg yolks? Is there a
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can result in tough cupcakes. The batter should be smooth but not completely homogenous – a few lumps are okay. Then, gently fold in the crushed Oreo cookies.
Step 5: Bake
Fill each cupcake liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 18 minutes, as oven temperatures can vary. The tops should spring back lightly when touched.
Step 6: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. How do I cool completely While the cupcakes are cooling, prepare the glaze by melting the chocolate and butter together in a saucepan. In the microwave or over a double boiler, stirring until smooth. How do you glaze cupcakes? Let the glaze set before frosting.
Step 7: Prepare Filling
While cupcakes are cooling, prepare the Oreo filling. In a large bowl, beat the Cream Cheese and butter together until smooth and creamy. Do not overmix. Gradually add the powdered sugar, beating until light and fluffy. Stir in Oreos and vanilla extract. Set aside. Add milk or heavy cream, 1 tablespoon at a time, until you reach your desired consistency.
Step 8: Frost & Serve
Once the cupcakes are completely cool and the glaze has set, frost them generously with the Oreo filling. Top with a whole Oreo cookie for decoration. Store the cupcakes in an airtight container at room temperature or in the refrigerator.
Step 9: Slice & Serve
Once the cupcakes are completely cool and the frosting has set, they’re ready to slice and serve. I like to use a serrated knife to get clean cut. Serve them at room temperature for the best flavor and texture. For extra fanciness, you can dust the tops with cocoa powder or drizzle them with melted chocolate.
What should I serve it with?
These Chocolate Oreo Cupcakes: are fantastic on their own, but they also pair well with a variety of other treats and beverages.
For Breakfast:I know cupcakes aren’t breakfast food, but they’re a great snack. How do you make a creamy latte? I love a good morning coffee. I’m lazy. How do I enjoy it?
For Brunch:What are some of the best cupcakes to serve at brunch? What are some good brunch recipes?
As Dessert: These cupcakes are the perfect after-dinner treat. Serve them with a scoop of vanilla Ice Cream or a dollop of whipped cream. They also pair well with a glass of milk or a dessert wine.
For Cozy Snacks: Enjoy these cupcakes as a cozy snack on a cold winter’s day. Pair them with a mug of hot chocolate or a cup of tea. They’re also great for movie nights or game nights with friends and family. These Chocolate Oreo Cupcakes are my go-to for birthday parties, holiday gatherings, and bake sales. Everyone loves them, and they always disappear in minutes!
Top Tips for Perfecting Your Chocolate Oreo Cupcakes
Over the years, I’ve learned a few tricks that can take your Chocolate Oreo Cupcakes from good to absolutely amazing. Here are my top tips:
Cocoa Powder Quality: Don’t skimp on the cocoa powder. A good quality cocoa powder will make a huge difference in the flavor of your cupcakes. I prefer using Dutch-processed cocoa powder for a richer, more intense chocolate flavor.
Don’t Overmix: Overmixing the batter can result in tough, dry cupcakes. Mix the wet and dry ingredients until just combined, and then gently fold in the crushed Oreo cookies.
Oreo Cookie Crumbs: Adjust the amount of Oreo cookies to your preference. I like to use a generous amount for maximum Oreo flavor, but you can use less if you prefer a more subtle Oreo taste.
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
Frosting Consistency: Adjust the amount of powdered sugar and milk in the frosting to achieve your desired consistency. I prefer a thick, creamy frosting, but you can make it thinner by adding more milk.
Oven Temperature: Oven temperatures can vary, so it’s important to keep an eye on your cupcakes while they’re baking. Start checking them around 18 minutes, and bake them until a toothpick inserted into the center comes out clean.
Storing and Reheating Tips
To keep your Chocolate Oreo Cupcakes fresh and delicious for as long as possible, follow these storage tips:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. The frosting may soften slightly at room temperature, so it’s best to store them in the refrigerator if you want to maintain a firmer frosting.
Refrigerator Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 days. The frosting will firm up in the refrigerator, so let the cupcakes sit at room temperature for a few minutes before serving.
Freezer Instructions: Freeze the cupcakes for up to 2 months. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container. Thaw the cupcakes in the refrigerator overnight before serving.
Glaze Timing Advice: I usually wait to add the glaze until just before serving, as it can become sticky during storage. If you do glaze the cupcakes ahead of time, store them in a single layer to prevent the glaze from sticking to other cupcakes.
Frequently Asked Questions
Final Thoughts
These Chocolate Oreo Cupcakes are seriously one of my favorite recipes. They’re incredibly easy to make, bursting with flavor, and always a crowd-pleaser. What I love most is that I almost always have the ingredients to make it on hand! Whether you’re baking for a special occasion or just craving a sweet treat, these cupcakes are guaranteed to hit the spot. If you enjoyed this recipe, be sure to check out my other cupcake recipes, like my classic vanilla cupcakes or my decadent chocolate lava cupcakes. Happy baking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. Don’t forget to rate the recipe and share your own variations. Enjoy!
Chocolate Oreo Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the crushed Oreos.
- Fill the muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
