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A square photo with an Oreo cupcake in the front right. Left behind Oreo cookies. A white background.

Incredibly Tasty and Easy Chocolate Oreo Cupcakes

Andréa
These easy chocolate Oreo Cupcakes are moist, airy, and chocolate-y cupcakes. They're made with classic Oreos and won't disappoint! Making them is surprisingly easy; follow the steps in the recipe, and you'll have delicious cupcakes in no time. Plus, your friends and family will be asking for more!
Prep Time 30 minutes
Cook Time 25 minutes
Afkoeltijd 1 hour
Total Time 1 hour 55 minutes
Course Sweets and Sweet Baking
Cuisine American
Servings 12 cupcakes
Calories 321 kcal

Equipment

  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • Hand Mixer
  • cupcake and muffin pan
  • Cupcake liners
  • Food processor with knife
  • piping bag
  • Wilton icing tip #1A
  • wire rack

Ingredients
 

Chocolate cupcakes

  • 3 tablespoons Dutch unprocessed cocoa
  • 2 teaspoons baking powder
  • 1 cup sugar
  • ⅛ teaspoon salt
  • 1 egg size L, room temperature
  • ⅔ cup milk room temperature
  • ¼ cup sunflower oil
  • 1 teaspoon vanilla extract

Oreo topping

  • 10 Oreo cookies
  • 1 cup cream cheese room temperature
  • ½ stick butter unsalted, room temperature
  • ¾ cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 6 Oreo cookies halved

Ingredients you need per step are listed below the step in Italic

Instructions
 

Chocolate cupcakes

  • Preheat the oven to 350 °F or 320 °F.
  • Take the cupcake pan and put paper liners in the holes.
  • Mix the dry ingredients: flour, cocoa, baking powder, sugar, and salt, in a bowl.
    3 tablespoons Dutch unprocessed cocoa, 2 teaspoons baking powder, 1 cup sugar, ⅛ teaspoon salt
  • Mix the egg, milk, oil, and vanilla extract in a second large bowl until lightly foamy.
    1 egg, ⅔ cup milk, ¼ cup sunflower oil, 1 teaspoon vanilla extract
  • Spoon the flour mixture into the bowl with the egg-milk mixture and mix the batter on low speed until just incorporated.
  • Divide the cupcake batter over the paper cupcakes.
  • Bake in the oven for 20 to 25 minutes (until the cupcakes are done. (* see tips below to check on doneness).
  • Take them out of the tin and put them on a wire rack.
  • Allow cooling to room temperature.

Oreo Frosting

  • Put the Oreo cookies in the kitchen machine and blend until the cookies are very fine
    10 Oreo cookies
  • Mix the cream cheese, butter, confectioner’s sugar, and vanilla extract until fluffy.
    1 cup cream cheese, ½ stick butter, ¾ cup confectioner's sugar, 1 teaspoon vanilla extract
  • Fold in the finely ground Oreo cookies with a spatula.
  • Transfer the topping to a piping bag and pipe a generous swirl on the top of the cupcakes.
  • Decorate each cupcake with a half Oreo cookie just before serving.
    6 Oreo cookies

NOTES

1. Vanilla extract - If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time).
2. Ensure all ingredients are at room temperature; this cake will be the fluffiest, and everything will turn out right away.
3. Cooling - After baking, let the cupcakes cool down to room temperature before piping the topping; otherwise, the topping will melt and run off the cupcake.
4. Oreo and Frosting -
  • 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 Wilton topping 1A.
5. Variations
  • Variation 1: Place an Oreo at the bottom of the paper cupcake tray, scoop the batter on top (and bake the Oreo with it).
  • Variation 2: Mix 50 grams of coarsely ground Oreos through the batter
  • Oreo Loaf Cake: Pour the batter into a 10-inch (26 cm) cake 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).
6. - 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:
  1. Shake the mold lightly. If the top of the cake still moves, it's not done yet.
  2. 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.
  3. Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
7. Oven - When using a conventional oven, set the temperature to 350 °F (ca. 177 °C). In a convection oven, 320 °F (160 °C) is sufficient.
Bake the cake in the bottom third/middle of your oven. The cake is more likely to burn if you bake it at the top of the oven.
8. Storage
If you eat them the same day, you can store them at room temperature.
  • Without topping
    • Room temperature: for three days in an airtight container or plastic wrap.
    • Freezer:  in a freezer box or bag for up to 2 months
  • With topping
    • Fridge - Three days in an airtight container. Take them out of the refrigerator half an hour before serving.
9. The nutritional value is per Chocolate Oreo Cupcake, including the topping.

Nutrition

Calories: 321kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 170mg | Fiber: 1g | Sugar: 32g | Vitamin A: 372IU | Iron: 2mg
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