Description
Delicious and moist Oreo Cupcakes topped with a creamy whipped Oreo cream cheese frosting, combining the rich flavor of chocolate with the classic crunch of Oreos. Perfect for parties, celebrations, or any sweet craving.
Ingredients
Scale
Cupcake Batter
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk (room temperature)
- 1/2 cup Hot water
Whipped Oreo Cream Cheese Frosting
- 8 oz Cream cheese (room temperature)
- 2 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1 1/4 cup Powdered sugar (sifted)
- 1 1/2 cup Heavy cream (cold)
- 6 Oreos (crumbs)
Decorations
- Oreo crumbs (from 2 Oreos)
- 6 Oreos cut in half
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter.
- Mix Wet Ingredients: In a large bowl, whisk the oil, white granulated sugar, vanilla extract, eggs, and buttermilk until well combined. Heat the water on the stove until steaming and slowly incorporate it into the wet ingredients, mixing gently.
- Combine Wet and Dry: Gradually pour the sifted dry ingredients into the wet mixture. Whisk until just combined and smooth, being careful not to overmix.
- Fill and Bake: Use a large cookie scoop to evenly distribute the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to rest in the pan for 10 minutes after baking, then transfer them to a wire rack to cool completely before frosting.
- Prepare Oreo Crumbs: Use a food processor to finely crush the 6 whole Oreos into crumbs. Set aside.
- Make Cream Cheese Mixture: In a small bowl, use a hand mixer to beat the cream cheese and 2 tablespoons of heavy cream on high speed for about 1 minute until smooth and creamy.
- Whip Heavy Cream: In a separate metal bowl with a whisk attachment, beat the cold 1 1/2 cups heavy cream, powdered sugar, and vanilla extract on high speed until the mixture begins to thicken.
- Combine and Fold: Add the cream cheese mixture to the whipped cream and continue beating on high speed until stiff peaks form. Remove from mixer and gently fold in the Oreo crumbs with a rubber spatula.
- Decorate: Using a large piping tip (such as Wilton 1A), pipe the whipped Oreo cream cheese frosting onto each cooled cupcake. Top each cupcake with additional Oreo crumbs and half an Oreo for decoration.
Notes
- Make sure all refrigerated ingredients like eggs, buttermilk, and cream cheese are at room temperature for the best texture.
- Use a large piping tip to prevent the Oreo crumbs from clogging the nozzle while decorating.
- Storing cupcakes in the refrigerator is recommended due to the cream cheese frosting; bring to room temperature before serving for best flavor and texture.
- You can substitute Dutch process cocoa with natural cocoa powder, but the flavor and color will differ slightly.
- To save time, Oreo crumbs can be made ahead and stored in an airtight container.
