Description
Deliciously rich Oreo Cupcakes featuring moist chocolate cupcakes topped with a creamy whipped Oreo cream cheese frosting. Perfect for gatherings, these cupcakes combine the classic chocolate flavor with Oreo cookie crumbs for a delightful treat.
Ingredients
Scale
Chocolate Cupcakes
- 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)
- Oreo crumbs (2 Oreos for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, pure vanilla extract, eggs, and buttermilk until well combined. Heat the water on the stove until steaming, then slowly mix the hot water into the wet ingredients to help bloom the cocoa powder and create a smooth batter.
- Combine Wet and Dry: Gradually pour the dry ingredients into the wet ingredients and whisk until the batter is smooth and fully combined without overmixing.
- Scoop and Bake: Using a large cookie scoop, fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Oreo Crumbs: Using a food processor, blend 6 whole Oreos until fine crumbs form. Set aside.
- Beat 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 1 minute until creamy and smooth.
- Whip Heavy Cream and Sugar: In a separate large metal bowl, add 1 1/2 cups of cold heavy cream, sifted powdered sugar, and vanilla extract. Using a mixer with a whisk attachment, beat on high speed until the mixture begins to thicken.
- Combine Frosting: Add the whipped cream cheese mixture to the whipped heavy cream mixture and beat on high speed until stiff peaks form, ensuring a fluffy, stable frosting.
- Fold in Oreo Crumbs: Remove the bowl from the mixer and gently fold in the Oreo crumbs using a rubber spatula to evenly distribute them without deflating the frosting.
- Decorate Cupcakes: Using a large piping tip (Wilton 1A recommended), pipe the whipped Oreo cream cheese frosting onto the cooled cupcakes. Garnish each with additional Oreo crumbs and half an Oreo for decoration.
Notes
- Ensure all your ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter and better texture.
- Use a large piping tip to prevent Oreo pieces from clogging the nozzle while decorating.
- Cooling cupcakes completely before frosting prevents the frosting from melting.
- For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives, though texture may vary.
- Store cupcakes covered in the refrigerator for up to 3 days to keep the frosting fresh.
