Description
These indulgent Oreo cupcakes feature a moist chocolate base with crushed Oreos mixed in, topped with a creamy Oreo buttercream frosting and a mini Oreo for the perfect finishing touch. Perfect for Oreo lovers and dessert enthusiasts alike.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 10-12 crushed Oreos
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 8 crushed Oreos (for frosting)
- Mini Oreos for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, oil, buttermilk, and vanilla extract.
- Gradually combine the wet and dry ingredients, then fold in the crushed Oreos.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- To make the frosting, beat the butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and crushed Oreos until smooth and fluffy.
- Frost the cooled cupcakes and top with mini Oreos for garnish.
Notes
- Use room temperature ingredients for best results.
- Chill the frosting slightly if it becomes too soft.
- You can adjust the sweetness by reducing powdered sugar slightly.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 38g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
