Description

Oreo Cupcakes are the ultimate dessert for chocolate lovers and Oreo enthusiasts. These soft, fluffy cupcakes are infused with rich cocoa and studded with crushed Oreos, then topped with a luscious Oreo buttercream frosting. Perfect for birthdays, celebrations, or a sweet indulgence at home, these delectable treats are sure to impress family and friends. With easy-to-follow steps, even novice bakers can whip up this delightful recipe in no time. Get ready to enjoy a chocolatey delight that’s as visually appealing as it is delicious!

Ingredients

Scale

120g boiling water
200g granulated sugar
50g Dutch processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
½ tsp salt
120g sour cream (room temperature)
75g vegetable oil
2 large eggs (room temperature)
1 ½ tsp vanilla extract
6 Oreo cookies
200g butter (cool room temperature)
315g powdered sugar
1 tsp vanilla extract
2 tsp whole milk (room temperature)
12 Oreos for decoration + extra for crumbling on top

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Instructions

Preheat oven to 180°C (350°F) and line a muffin tin with cupcake liners.
In a mixing bowl, combine boiling water and cocoa powder; stir until smooth.
Add sugar, sour cream, oil, eggs, and vanilla; mix well.
In another bowl, whisk flour, espresso powder, baking powder, baking soda, and salt; gradually add to wet mixture.
Fill cupcake liners two-thirds full and bake for 20–22 minutes until a toothpick comes out clean.
For frosting: Beat butter until creamy, slowly add powdered sugar; mix in vanilla and milk. Fold in crushed Oreos.
Once cupcakes cool completely, frost with Oreo buttercream and top with additional crushed Oreos.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 320
Sugar: 30g
Sodium: 180mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg