Oreo Cupcakes
Oreo Cupcakes
Ingredients
For the Cupcakes (Dry Ingredients)
- 1 cup white granulated sugar
- 1 cup plain flour, sifted
- 1/3 cup dark cocoa powder, sifted
- 1/2 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- 1/2 teaspoon salt
For the Cupcakes (Wet Ingredients)
- 1 egg
- 1/2 cup warm coffee
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cookies and Cream Icing
- 12 Oreo cookies, finely pulsed
- 250 grams unsalted butter, softened
- 3 cups icing sugar, sifted
- as needed milk, optional
For the Extras
- 12 Oreo cookies, for the bottom of each cupcake
Instructions
- 1
Preheat your oven to 175 degrees Celsius. Line a cupcake baking tray with cupcake liners.
⏱️ 5 min•🌡️ 175
- 2
In a large mixing bowl, combine the sifted plain flour, sifted dark cocoa powder, white granulated sugar, sifted baking powder, sifted baking soda, and salt. Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 3
In a separate small bowl, whisk the egg. Then, add the warm coffee, buttermilk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until fully combined.
⏱️ 3 min
- 4
Pour the entire wet ingredient mixture into the large bowl containing the dry ingredients. Whisk the mixture until a smooth, uniform chocolate batter is formed. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Place one whole Oreo cookie (from the 'Extras' list) at the bottom of each prepared cupcake liner.
⏱️ 2 min
- 6
Using a scoop or spoon, fill each cupcake liner approximately two-thirds full with the prepared batter, ensuring it covers the Oreo cookie at the bottom.
⏱️ 5 min
- 7
Place the cupcake tray into the preheated oven and bake for 18 minutes.
⏱️ 18 min•🌡️ 175
- 8
Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding to the icing step. This will take at least 60 minutes.
⏱️ 60 min
- 9
While the cupcakes are cooling, prepare the Cookies and Cream Icing. Place the 12 Oreo Cookies (from the 'Cookies and Cream Icing' list) into a food processor. Pulse the Oreos until they are finely crushed into crumbs. (If a food processor is not available, you can crush them by hand, but this may make piping difficult).
⏱️ 3 min
- 10
In a large mixing bowl, add the 250 grams of softened unsalted butter. Use a hand mixer to beat the butter until it is light, fluffy, and pale in color.
⏱️ 3 min
- 11
Gradually add the 3 cups of sifted icing sugar to the creamed butter. Continue mixing with the hand mixer on a low speed initially to incorporate the sugar, then increase speed until the frosting is smooth and well combined.
⏱️ 3 min
- 12
Add the finely pulsed Oreo crumbs to the butter and icing sugar mixture. Mix with the hand mixer until the Oreo crumbs are evenly distributed throughout the frosting, giving it a speckled appearance. If the frosting consistency is too thick, add milk (optional), a small amount at a time, until the desired piping consistency is achieved.
⏱️ 3 min
- 13
Transfer the finished cookies and cream icing into a piping bag fitted with a Wilton 2D Piping tip.
⏱️ 2 min
- 14
Once the cupcakes have completely cooled, pipe the cookies and cream icing onto the top of each cupcake in a decorative swirl or rose pattern.
⏱️ 5 min
- 15
Serve and enjoy your delicious Oreo cupcakes!
Kitchen Tools
Nutrition Facts (per serving)
Oreo Cupcakes
For the Cupcakes (Dry Ingredients)
- 1 cup white granulated sugar
- 1 cup plain flour, sifted
- 1/3 cup dark cocoa powder, sifted
- 1/2 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- 1/2 teaspoon salt
For the Cupcakes (Wet Ingredients)
- 1 egg
- 1/2 cup warm coffee
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cookies and Cream Icing
- 12 Oreo cookies, finely pulsed
- 250 grams unsalted butter, softened
- 3 cups icing sugar, sifted
- as needed milk, optional
For the Extras
- 12 Oreo cookies, for the bottom of each cupcake
Instructions
- 1
Preheat your oven to 175 degrees Celsius. Line a cupcake baking tray with cupcake liners.
⏱️ 5 min•🌡️ 175 - 2
In a large mixing bowl, combine the sifted plain flour, sifted dark cocoa powder, white granulated sugar, sifted baking powder, sifted baking soda, and salt. Whisk all the dry ingredients together thoroughly until well combined.
⏱️ 5 min - 3
In a separate small bowl, whisk the egg. Then, add the warm coffee, buttermilk, vegetable oil, and vanilla extract. Whisk these wet ingredients together until fully combined.
⏱️ 3 min - 4
Pour the entire wet ingredient mixture into the large bowl containing the dry ingredients. Whisk the mixture until a smooth, uniform chocolate batter is formed. Be careful not to overmix the batter.
⏱️ 3 min - 5
Place one whole Oreo cookie (from the 'Extras' list) at the bottom of each prepared cupcake liner.
⏱️ 2 min - 6
Using a scoop or spoon, fill each cupcake liner approximately two-thirds full with the prepared batter, ensuring it covers the Oreo cookie at the bottom.
⏱️ 5 min - 7
Place the cupcake tray into the preheated oven and bake for 18 minutes.
⏱️ 18 min•🌡️ 175 - 8
Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack before proceeding to the icing step. This will take at least 60 minutes.
⏱️ 60 min - 9
While the cupcakes are cooling, prepare the Cookies and Cream Icing. Place the 12 Oreo Cookies (from the 'Cookies and Cream Icing' list) into a food processor. Pulse the Oreos until they are finely crushed into crumbs. (If a food processor is not available, you can crush them by hand, but this may make piping difficult).
⏱️ 3 min - 10
In a large mixing bowl, add the 250 grams of softened unsalted butter. Use a hand mixer to beat the butter until it is light, fluffy, and pale in color.
⏱️ 3 min - 11
Gradually add the 3 cups of sifted icing sugar to the creamed butter. Continue mixing with the hand mixer on a low speed initially to incorporate the sugar, then increase speed until the frosting is smooth and well combined.
⏱️ 3 min - 12
Add the finely pulsed Oreo crumbs to the butter and icing sugar mixture. Mix with the hand mixer until the Oreo crumbs are evenly distributed throughout the frosting, giving it a speckled appearance. If the frosting consistency is too thick, add milk (optional), a small amount at a time, until the desired piping consistency is achieved.
⏱️ 3 min - 13
Transfer the finished cookies and cream icing into a piping bag fitted with a Wilton 2D Piping tip.
⏱️ 2 min - 14
Once the cupcakes have completely cooled, pipe the cookies and cream icing onto the top of each cupcake in a decorative swirl or rose pattern.
⏱️ 5 min - 15
Serve and enjoy your delicious Oreo cupcakes!