Okay, friend, let me tell you about these Chocolate Oreo Cupcakes. Honestly, they’re like the cooler, more delicious cousin of a regular chocolate cupcake. Remember those days when we’d sneak Oreos straight from the package? Well, this is that same joy, just all dressed up in cupcake form. They’re fudgy, moist, and have that irresistible Oreo crunch. If you love chocolate, and let’s be real, who doesn’t, these are going to be your new go-to. Forget those bland bakery cupcakes – these are bursting with flavor and surprisingly easy to whip up. This Chocolate Oreo Cupcakes Recipe.What is a game changer?
What is the recipe for Chocolate Oreo Cupcakes?
Think of these as your classic chocolate cupcake, but elevated with the magic of Oreo cookies. It’s essentially a rich chocolate batter with crushed Oreos folded in, baked to perfection, and then topped with a creamy frosting (sometimes with even more Oreo crumbles!). The name says it all, really – it’s that simple! It’s the perfect combination of soft, chocolatey goodness and that satisfying crunch from the Oreos. For me, these cupcakes aren’t just a dessert; they are a burst of nostalgia. Every bite takes me back to simpler times, sharing cookies and milk with my siblings after school. So, grab your ingredients and let’s make some memories with this Chocolate Oreo Cupcakes Recipe.!
Why you’ll love this recipe?
Why do I love chocolate oreo cupcakes? First and foremost, the flavor! It’s a decadent chocolate explosion balanced perfectly with the subtle vanilla creaminess of the dark chocolate. What I love about this is how easy it is to make. I don’t need to be a professional baker to make these. What are some of the best ingredients to cook? How can I make this recipe without any fancy ingredients? Plus, they are incredibly versatile. Can you add different toppings for your Oreos? This recipe is a guaranteed crowd-pleaser, perfect for parties, bake sales, or just for that cozy night in. Is it true that once you try these cupcakes, you will never look at another cupcake the same way again? What are some of the best cupcakes? Let’s go and bake these cookies!Chocolate Oreo Cupcakes Recipe.!
How to Make Chocolate Oreo Cupcakes Recipe
Quick Overview
Making these Chocolate Oreo Cupcakes Recipe. is a piece of cake (pun intended!). You’ll start by making a simple chocolate batter, folding in some crushed Oreos, and then baking them until golden brown. While they cool, you’ll whip up a delicious frosting, and then decorate the cupcakes with even more Oreo goodness. The whole process is straightforward and shouldn’t take more than an hour from start to finish. Don’t be intimidated if you’re new to baking, I’ve made this foolproof so you can whip up these delicious treats with total confidence!
Ingredients
For the Main Batter:
* 1 ½ cups all-purpose flour: I always use unbleached for the best flavor.
* ¾ cup unsweetened cocoa powder: Use good quality for that rich chocolate taste.
* 1 ½ cups granulated sugar: Feel free to reduce it by a tablespoon or two if you prefer a less sweet cupcake.
* 1 ½ teaspoons baking powder: This is what gives your cupcakes that lovely lift.
* ¾ teaspoon baking soda: Don’t skip this – it reacts with the cocoa powder for extra fluffiness.
* ¾ teaspoon salt: Enhances all the other flavors.
* ¾ cup buttermilk: Makes the cupcakes super moist. If you don’t have any, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
* ½ cup vegetable oil: Keeps the cupcakes nice and tender.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 2 teaspoons vanilla extract: Adds a touch of warmth.
* ¾ cup boiling water: This helps to bloom the cocoa powder, intensifying the chocolate flavor.
* 15 Oreo cookies, crushed: Coarsely crushed is best, so you still get those yummy chunks.
For the Frosting:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s really soft, but not melted. * 3 cups powdered sugar: Sift it to avoid any lumps in your frosting. * 14 cup milk: What is the best vanilla extract to use? A must for that classic vanilla flavor. * 10 Oreo cookies, finely crushed. What are some of the best oreos to add to a frosting?
What are the steps to
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 is nothing worse than a mad dash for liners as your batter is.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and baking soda. Set aside. Make sure everything is well combined. This is so the rising agents are evenly distributed.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. The mixture will be fairly homogenous, this is a good thing!
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cupcakes. Slowly pour in the boiling water and mix until the batter is smooth. It will be quite thin, but don’t worry, that’s normal. Fold in the coarsely crushed Oreos.
Step 5: Prepare Filling
No filling in this recipe, these cupcakes are the stars!
Step 6: Layer & Swirl
How do I make cupcake liners? Spoon the batter into the prepared cupcake cups, filling each about two-thirds full. I use an Ice Cream scoop for even distribution – it’s a lifesaver! No swirling, just spooning here.
Step 7: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – oven temperatures can vary. If they’re browning too quickly, you can tent them with foil. If your toothpick still has batter on it after 20 minutes, leave them in for 2-3 more minutes.
Step 8: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack to cool completely. How do I cool my How do I make a frosting for cupcakes? In a large bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating until smooth. Add the butter and vanilla extract and beat until smooth. Pour the frosting over the top of the cupcake. Fold in the crushed Oreos. Once the cupcakes are completely cool, frost them with Oreo frosting.
Step 9: Slice & Serve
If you have extra Oreo crumbles, or a cookie, sprinkle the top of the cupcakes with more or less oreoli. Garnish with fresh mint. Serve immediately and enjoy! I like to put my frosting in the fridge for about 30 minutes before serving to let the frosting set a bit.
What should I serve it with?
How do I make Oreo Cupcakes?
For Breakfast:Pair them with a strong cup of coffee or latte. The bitterness of coffee balances the sweetness of the cupcakes perfectly. What’s a good way to crumble some on top of yogurt?
For Brunch:Serve with a mimosa and fresh fruit. What are some good examples of desserts that add a touch of decadence to any brunch?
As Dessert:What are the best after meals? For an extra indulgent treat, serve them with vanilla ice cream or a drizzle of chocolate.
For Cozy Snacks:What are some great side dishes to serve with a glass of cold milk or hot chocolate? What are some of the best comfort foods?
My family loves to have these with a scoop of vanilla ice cream. The combination of cold ice cream and rich cupcakes is the perfect balance.
How do I make Chocolate Oreo Cupcakes?
How do I make cupcakes?
Mixing Advice:Be careful not to overmix the batter. Overmixing develops gluten in the flour, resulting in tough cupcakes. Mix until just combined.
Ingredient Swaps:If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar. If you like a richer flavor, substitute vegetable oil for melted butter.
Baking Tips:Make sure your oven is properly preheated. If an oven is too cold, it will result in flat, dense cupcakes.
Glaze Variations: For a different flavor, you can add a teaspoon of peppermint extract to the frosting for a mint chocolate Oreo cupcake.
I learned the hard way that overmixing is the enemy of cupcakes. Now, I am super cautious of this. I also found that adding the boiling water really helps to bloom the cocoa powder, giving the cupcakes an extra rich chocolate flavor. Trust me on this one – it makes a difference!
Storing and Reheating Tips
Here’s how to keep your Chocolate Oreo Cupcakes fresh and delicious:
Room Temperature: You can store these cupcakes at room temperature for up to 2 days in an airtight container. They’re best if eaten fresh, though!
Refrigerator Storage: For longer storage, you can keep them in the refrigerator for up to a week in an airtight container. This will keep them really moist, I have done this many times!
Freezer Instructions: To freeze, wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before serving.
Glaze Timing Advice: I prefer to frost my cupcakes right before serving, but if you’re storing them, it’s fine to frost them ahead of time. Just be aware that the frosting may become slightly sticky if stored at room temperature.
Frequently Asked Questions
Final Thoughts
So, there you have it – my super easy and oh-so-delicious Chocolate Oreo Cupcakes Recipe. I promise you, these cupcakes are worth every single calorie. They’re perfect for any occasion, from birthday parties to cozy nights in. If you love this recipe, you should also try my Chocolate Lava Cakes or my Double Chocolate Chip Cookies – they’re just as irresistible! I really hope you love these as much as my family and I do. I can’t wait to hear how yours turn out!
Chocolate Oreo Cupcakes Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 tsp baking powder
- 0.75 tsp baking soda
- 0.5 tsp salt
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup crushed Oreos
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the crushed Oreos.
- Fill cupcake 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.
