Incredibly Tasty and Easy Chocolate Oreo Cupcakes

Incredibly Tasty and Easy Oreo Cupcake Recipe - Surprise Your Friends and Family!

Oreos are popular, and not for nothing because they taste delicious. The two chocolate cookies with a delicious cream layer are almost irresistibly delicious.

Now I see all kinds of variants appearing, but the original variant is still the best for me. So I had to do something with that! It became chocolate cupcakes with delicious Oreo buttercream.

And these chocolate Oreo Cupcakes are wonderfully creamy and smooth and have the perfect full chocolate taste. Use Oreo crumbs for a cream cheese frosting that gives this bake an extra tasty topping.

This recipe is easy to make with readily available ingredients and the perfect proportions. They are easy to prepare and delicious for young and old alike! A real treat as a dessert, at birthday parties, or for Sunday sweet baking.

And are you in need of more Oreo inspiration? This Oreo ice cream (which you can make without an ice cream maker) or an Oreo trifle with brownie is also highly recommended!

What do you need for Chocolate Cupcakes with Oreo Frosting?

To prepare these Chocolate Oreo Cupcakes, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

Ingredients Chocolate cupcakes

• Flour - Use regular all-purpose flour for these cupcakes.
• Baking powder - Makes the chocolate cupcake to rise, making it airy. If you want to know more about baking powder and possible substitutes, you will find a blog about baking powder and soda here.
• Salt - Balances the flavor in the cupcakes.
• Milk - Makes the cupcake lighter and firmer.
• Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural pure vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
• Cocoa - For a rich and deep chocolate flavor.
• Sugar - Sweetener for the cupcakes
• Egg - Provides a full flavor to the cupcakes and binds the batter.
• Sunflower oil - Using vegetable oil instead of butter makes the cupcakes moist.

Ingredients Oreo Topping

• Oreo cookies - A whole Oreo cookie consists of two cocoa biscuits with a soft sweet white filling (the cream) in between. Oreos are also available, covered with chocolate, other fillings, flavors, and mini Oreo cookie. Classic Oreos have been used in this recipe.
• Butter - Use unsalted butter in frosting or buttercream. This has a firmer structure and contains less moisture. More moisture gives a limp buttercream. That is why you should preferably not use low-fat margarine or margarine.
• Vanilla Extract - For a hint of vanilla flavor.
• Cream cheese - Is a white, creamy, spreadable type of cheese. It has a mild taste. Natural cream cheese is used here. It gives the frosting a creamy taste and keeps it firm.
• Confectioner's Sugar - For sweetening the topping. Use confectioner's sugar instead of sugar; otherwise, you may end up with granules.

How to prepare Moist Cupcakes with Oreo Buttercream

You can find a printable recipe with a detailed description at the bottom of this blog.

1. Mix the flour, cocoa, baking powder, sugar, and salt in a bowl. Mix the wet ingredients: milk, oil, and vanilla extract in a second large mixing bowl until frothy. While mixing on low, scoop the flour mixture into the bowl and mix until just combined.
2. Place paper cups in the cupcake shape and divide the batter over the cups. Bake the cupcakes for 20–25 minutes in a preheated oven at 350 °F (ca. 177 °C). Let cool to room temperature. On a cooling rack.
3. Finely grind the Oreo cookies in a food processor. Mix the cream cheese, butter, icing sugar, and vanilla extract until fluffy. Add the fine crumbs and mix well.
4. Put the Oreo buttercream frosting in a piping bag and pipe a generous dollop on the cooled cupcakes. Top the cupcake with half an Oreo cookie.

Serve the cupcakes at room temperature. If you make them the day before, wait to add the Oreo cookie as a topping and store them in a sealed box in the refrigerator. Then, take them out of the fridge 30 minutes before serving.

Tips, Substitutions, and Variations

• Ensure all ingredients are at room temperature; this cake will be the fluffiest, and you'll get the best Oreo cupcakes.
• After baking, let the cupcakes cool down to room temperature before you pipe the topping. Otherwise, the topping will melt and run off the cupcake.
• Doneness - Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, and other times they get hotter). And if you don't know your oven very well yet, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three simple ways:
  • Shake the mold lightly. If the top of the cake still moves, it's not done yet.
  • Press the center of a cake with your finger. If the print springs back immediately, the cake is ready. If a dimple remains visible, they need to bake a little longer.
  • Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
• Ensure your Oreos are well ground if you want to pipe the frosting. Use a food processor with a knife for this.
• Because you use ground Oreo, you take a nozzle with a large opening rather not a cartel. It clogs very quickly. For these cupcakes, I use a Wilton piping tip 1A.
• Variation 1: Place an Oreo at the bottom of the paper cupcake tray, scoop the batter on top (and bake the Oreo with it). After baking, you'll get an Oreo at the bottom of the cupcake.
• Variation 2: Mix 2 oz. (50 grams) of coarsely crushed Oreos through the batter
• Also fun: bake an Oreo Cake. Pour the batter into a 10-inch (26 cm) cake loaf tin and bake in the oven at 350 °F (ca. 177 °C) for 1 hour. Let cool to room temperature. Cover the outside of the cake with the Oreo cream or pipe dollops of Oreo frosting on it (as with this chocolate ganache cake).