The Ultimate Oreo Cupcakes Recipe: Irresistible Chocolate & Cream Perfection
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Prepare yourself for an extraordinary treat with these incredible Oreo Cupcakes! They are exceptionally delicious, surprisingly easy to bake, and guaranteed to become a new favorite. Featuring a super soft, deeply chocolatey cupcake base crowned with the most luscious Oreo buttercream you’ll ever taste, this recipe is a dream come true for any Oreo and chocolate enthusiast. The frosting is wonderfully smooth, incredibly soft, and bursting with delightful Oreo flavor, making every bite an experience to savor.
These delightful Oreo cupcakes are a breeze to assemble, yet they deliver an intense, satisfying blend of Oreo and rich chocolate flavor. Each cupcake boasts an unbelievably tender and moist chocolate cake, perfectly complemented by a smooth, creamy Oreo buttercream. The combination of textures and flavors creates a truly memorable dessert that’s both comforting and decadent.
Indulge in these chocolate cupcakes that are not only incredibly soft and moist but also bursting with rich cocoa notes. This Oreo cupcake recipe transcends expectations, making them an ideal choice for virtually any occasion. Whether you’re celebrating holidays, birthdays, or simply looking for a special treat to brighten an ordinary day, these cupcakes are sure to impress and delight everyone who tries them.
For those who adore cupcakes and wish to explore more delightful variations, be sure to try our Lemon Poppy Seed Cupcakes for a bright and zesty flavor, the classic Red Velvet Cupcakes with their signature tang, and the intensely rich Chocolate Fudge Cupcakes for the ultimate chocolate fix. Each recipe offers a unique and satisfying baking experience.
WHY THIS RECIPE WORKS
This Oreo Cupcake recipe isn’t just another dessert; it’s a carefully crafted creation designed for maximum flavor and ease. Here’s why these cupcakes will quickly become a cherished favorite:
- Unforgettable Oreo Buttercream: The star of this recipe is undoubtedly the rich, luscious Oreo buttercream. It’s generously packed with finely crushed Oreo cookies, ensuring a burst of authentic Oreo flavor in every swirl. The texture is impeccably smooth and velvety, making it an absolute dream to pipe and an irresistible complement to the chocolate cake. It’s designed to melt in your mouth, leaving a sweet, satisfying crunch from the cookie bits.
- Perfectly Soft Chocolate Cupcake: Beneath that glorious frosting lies a chocolate cupcake that is truly in a league of its own. It’s engineered to be incredibly soft, moist, and tender, with a deep chocolate flavor that isn’t overly sweet. Best of all, these cupcakes are surprisingly quick and easy to prepare, making them accessible even for novice bakers. The perfect balance of ingredients ensures a delicate crumb that holds up beautifully under the buttercream.
- Effortless Showstopper: You don’t need to be a professional baker to create these stunning treats. This recipe is designed to be straightforward and achievable, yet the results are nothing short of spectacular. These Oreo cupcakes are true showstoppers, perfect for impressing guests at any party, celebration, or simply as a special weekend indulgence. Their striking appearance, combined with their irresistible taste, ensures they’ll be the first dessert to disappear from the table.
INGREDIENT NOTES
Crafting the perfect Oreo cupcake starts with understanding your ingredients. While a full list is provided in the recipe card below, here are some key ingredients and important notes to ensure your baking success:
- Eggs: For optimal results, it’s crucial to bring your eggs to room temperature before baking. Take them out of the fridge approximately 30 minutes to an hour before you plan to start mixing, depending on the warmth of your kitchen. Room temperature eggs emulsify better with other ingredients, creating a smoother batter and a lighter, more even cake crumb.
- Sour Cream: Sour cream is a secret weapon for achieving incredibly soft and tender cupcakes. Its acidity reacts with the baking soda, creating a lighter texture, while its fat content contributes to exceptional moisture. Like eggs, measure out your sour cream and allow it to come to room temperature for 30 minutes to an hour before use. This helps it incorporate smoothly into the batter, preventing curdling and ensuring a consistent texture.
- Boiled Water: Don’t skip this step! Heating a kettle of water before you begin baking is essential. Add the boiled water to a measuring cup and let it cool down slightly while you prepare the remaining ingredients. Adding warm, but not piping hot, water to the cocoa powder helps to “bloom” the cocoa, intensifying its chocolate flavor and creating a richer, deeper color in your cupcakes.
- Cocoa Powder: For the best flavor and a beautiful dark hue, I highly recommend using high-quality Dutch-processed cocoa powder. My personal favorite is from Valrhona, known for its superior taste. Dutch-processed cocoa is less acidic than natural cocoa, resulting in a smoother, mellower chocolate flavor and a darker crumb.
- Instant Espresso Powder: A touch of instant espresso powder is a fantastic addition. I use Nescafe Gold espresso powder because it dissolves quickly and boasts a great flavor from 100% Arabica coffee. The espresso doesn’t make the cupcakes taste like coffee; instead, it subtly enhances and deepens the chocolate flavor, making it even more pronounced and rich without overpowering the other ingredients.
- Vegetable Oil: Unlike some cake recipes that rely solely on butter, using a flavor-neutral oil, such as canola oil, helps keep these cupcakes exceptionally moist. Oil remains liquid at room temperature, contributing to a more tender and moist crumb that stays fresh longer than cakes made predominantly with butter.
STEP BY STEP INSTRUCTIONS
Creating these delicious Oreo Cupcakes is a straightforward process, requiring just two bowls, a hand whisk, and either a stand mixer or an electric hand mixer. You will also need a 12-cup cupcake tin and a set of cupcake liners.
The complete, detailed recipe with exact measurements is provided down below in the recipe card.
Before you begin your baking adventure, remember to preheat your oven to 160ºC/320ºF (conventional oven setting). Then, line a 12-cup cupcake tin with standard cupcake paper liners, preparing it for the batter.
STEP 1: Crafting the Cake Batter Base. In a large mixing bowl, combine all of your dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Whisk them thoroughly to ensure everything is evenly distributed and combined. In a separate mixing bowl, add all of the wet ingredients, including the pre-cooled boiled water, room temperature sour cream, vegetable oil, eggs, and vanilla extract. Use a hand whisk to gently whisk these wet ingredients together until they are just combined. Avoid over-mixing the wet ingredients to prevent toughening the eggs.
STEP 2: Combining and Baking. Gradually pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently stir the mixture with a whisk or spatula until it forms a smooth, cohesive batter, making sure there are no lumps remaining at the bottom of the bowl. Be careful not to overmix, as this can lead to dry cupcakes. Once your batter is ready, divide it evenly among the 12 prepared cupcake liners. Bake them in the preheated oven for approximately 20-23 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the hot pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
STEP 3: Preparing the Oreo Buttercream Base. For the buttercream, first prepare your Oreos by blending 6 cookies in a food processor until they form fine crumbs. If you don’t have a food processor, you can place them in a ziplock bag and crush them thoroughly with a rolling pin until very fine. Next, sift your powdered sugar to ensure a lump-free frosting. In a stand mixer fitted with a paddle attachment, or using an electric hand mixer, beat the cool room temperature butter for a full 4 minutes on medium to high speed. This creaming process incorporates air, making the buttercream light and fluffy.
STEP 4: Finishing the Buttercream. After creaming the butter, gradually add the sifted powdered sugar, vanilla extract, and room temperature whole milk to the mixer in two parts. Mix on low speed, allowing each addition to be fully incorporated before adding the next. Once all ingredients are in, scrape down the sides of the bowl to ensure everything is well combined. Give the buttercream a final mix on low speed for another 2 minutes to make it incredibly smooth and remove any remaining air bubbles. Finally, gently fold in the finely crushed Oreo crumbs. Mix just until they are evenly distributed throughout the buttercream, being careful not to overmix.
STEP 5: Frosting and Decorating. Once your glorious Oreo buttercream is ready, transfer it to a piping bag fitted with a round piping tip, such as a Wilton 1A, for a classic, elegant swirl. Pipe generous amounts of buttercream onto each cooled chocolate cupcake. To complete your masterpieces, decorate each cupcake with a whole Oreo cookie on top and sprinkle extra crushed Oreos for an added crunch and visual appeal. Your irresistible Oreo Cupcakes are now ready to be enjoyed!
EXPERT BAKING TIPS
Achieving baking perfection often comes down to a few key techniques and habits. Here are some expert tips to ensure your Oreo Cupcakes turn out flawlessly every time:
- Embrace a Kitchen Scale: My recipes, including this one, are primarily developed using grams for ingredient measurements. This is by far the most precise way to measure your ingredients, offering unparalleled accuracy compared to volume measurements (cups and spoons). Using a kitchen scale ensures consistent results every single time, eliminates guesswork, and prevents common baking errors caused by inaccurate measuring. It’s a small investment that makes a huge difference in your baking success.
- Avoid Overmixing Your Batter: Once your wet and dry ingredients are combined, resist the urge to vigorously mix the batter. Overmixing develops the gluten in the flour excessively, leading to tough, dense, and chewy cupcakes rather than soft and tender ones. I always recommend using a spatula for a final gentle fold after everything appears mixed. This ensures that any pockets of dry ingredients at the bottom of the mixing bowl are fully incorporated without overworking the batter. Mix just until no streaks of flour remain.
- Choose the Right Baking Pans: The type of baking pan you use significantly impacts the final texture and color of your cupcakes. For the best result, opt for an aluminum baking pan. These pans are typically light in color, which means they reflect heat rather than absorbing it. This allows the cupcakes to bake more gently and evenly, resulting in a softer crumb and lighter crust. If you use a dark-colored baking pan, it will absorb more heat, leading to a darker crust and potentially a dryer cupcake interior. Always ensure your pan is lined with cupcake paper liners for easy removal and consistent baking.
- Fill Cupcake Liners Evenly: For uniform baking and a professional appearance, aim to fill each cupcake liner about two-thirds full. An ice cream scoop is a fantastic tool for this, ensuring consistent portions across all 12 cupcakes. Evenly sized cupcakes bake more uniformly, preventing some from being overdone while others are underbaked.
- Don’t Open the Oven Door Prematurely: Resist the temptation to open the oven door during the first two-thirds of the baking time. A sudden drop in temperature can cause your cupcakes to collapse or sink in the middle. Trust the process and your oven’s temperature. Only open the door once the minimum baking time has passed and you’re ready to check for doneness.
FAQ
Absolutely! This recipe is easily adaptable for mini cupcakes. Simply follow all the instructions as written for preparing the batter and buttercream. When it comes to baking, you’ll need a mini cupcake tin lined with mini paper liners. Reduce the baking time significantly; mini cupcakes typically bake for 8-10 minutes. Always use a cake tester or toothpick to check for doneness – it should come out clean when inserted into the center.
Yes, these Oreo cupcakes are perfect for preparing in advance! For best results, bake the cupcakes a day or two ahead and store them unfrosted in an airtight container at room temperature. They will remain fresh and moist for 1-2 days. The Oreo buttercream can also be made up to a week in advance and stored in an airtight container in the fridge. When you’re ready to assemble and serve, take the frosting out of the fridge and let it come to room temperature for at least 30 minutes to an hour. Before piping, give the frosting a good stir or a quick whip with your mixer to remove any air bubbles and restore its smooth, fluffy texture. Then, simply pipe the frosting onto your cooled cupcakes, decorate, and enjoy!
The most reliable way to determine if your cupcakes are perfectly baked is to use a cake tester or a simple toothpick. Once the recipe’s recommended baking time has elapsed, gently insert the cake tester or toothpick into the very center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, your cupcakes are fully baked and ready to be removed from the oven. If you see wet crumbs, bake for an additional 2-3 minutes and test again. Avoid overbaking, as this can lead to dry cupcakes.
STORAGE
Proper storage is key to keeping your delicious Oreo Cupcakes fresh and enjoyable. Frosted Oreo Cupcakes should be stored in an airtight container in the fridge. This helps to maintain the integrity of the buttercream and keeps the cupcakes fresh. They are best enjoyed within 1-2 days of being frosted.
If you’re preparing ahead or have leftover unfrosted cupcakes, store them in an airtight container at room temperature for 1-2 days. For longer storage, unfrosted cupcakes can be frozen for up to 2-3 months. Simply thaw them at room temperature before frosting. Any unused Oreo buttercream can be stored in an airtight container in the fridge for up to 1 week, or frozen for up to 1 month. Before using chilled or frozen frosting, allow it to come to room temperature, then give it a thorough stir or a quick whip with a hand mixer to remove any air bubbles and restore its smooth consistency. Once softened and refreshed, pipe the frosting onto your cupcakes, decorate, and they are ready to be savored.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Oreo Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
Ingredients
CHOCOLATE CUPCAKE
- 120 g boiling water
- 200 g granulated sugar
- 50 g dutch processed cocoa powder
- 160 g all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
OREO BUTTERCREAM
- 6 Oreo cookies
- 200 g butter cool room temperature
- 315 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk room temperature
- 12 Oreos for decoration + extra for crumbling on top
Instructions
CHOCOLATE CUPCAKE
- To begin, preheat your oven to 160ºC/320ºF using a conventional oven setting. Line a 12-cup cupcake tray with 12 standard cupcake liners, ensuring it’s ready for the batter.
- Start by boiling the specified amount of water. Weigh out the water and set it aside to cool slightly while you prepare the remaining ingredients. It should be warm but not scalding hot when added to the batter.120 g boiling water
- In a large mixing bowl, combine all of your dry ingredients: granulated sugar, Dutch-processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Use a whisk to give it a thorough stir, making sure everything is well combined and no lumps remain.200 g granulated sugar, 50 g dutch processed cocoa powder, 160 g all-purpose flour, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate mixing bowl, add all of the wet ingredients, including the room temperature sour cream, vegetable oil, large eggs, and vanilla extract. Incorporate the pre-cooled boiled water into this mixture. Using a hand whisk, gently whisk these ingredients together until they are just combined. Be careful not to mix too vigorously, which can overaerate the eggs and lead to a less tender cupcake.120 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Slowly and steadily pour the wet ingredients mixture into the bowl containing the dry ingredients. Gently stir everything together with a whisk or spatula until the batter is just combined and there are no dry pockets or lumps remaining. Be mindful not to overmix, as this can result in tough cupcakes.
- Carefully divide the prepared chocolate cake batter evenly among the 12 cupcake liners in your baking pan. Bake them in the preheated oven for 20-23 minutes. To check for doneness, insert a cake tester or toothpick into the center of a cupcake; it should come out clean. Allow the cupcakes to cool in the hot pan for approximately 5 minutes before gently removing them and transferring them to a wire rack to cool down completely. Cooling completely is essential before frosting.
OREO BUTTERCREAM
- First, prepare your Oreo cookies. Blend 6 Oreo cookies in a food processor until they are reduced to very fine crumbs. Alternatively, place them in a ziplock bag and crush them thoroughly with a rolling pin. Next, ensure your powdered sugar is sifted to prevent any lumps in your buttercream, guaranteeing a smooth texture.6 Oreo cookies, 315 g powdered sugar
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the cool room temperature butter for a full 4 minutes on medium to high speed until it becomes light and fluffy. Stop the mixer, scrape down the sides of the bowl thoroughly, and then continue mixing for an additional 2 minutes to ensure optimal aeration and a creamy base.200 g butter
- With the mixer on low speed, gradually add the sifted powdered sugar, vanilla extract, and room temperature whole milk in two separate additions. Mix each addition until it is fully incorporated into the butter. Once all ingredients are added, scrape down the sides of the bowl one last time. Give the buttercream a final mix on low speed for 2 minutes to ensure it is perfectly smooth and free of air bubbles. Finally, gently fold in the finely crushed Oreo cookie crumbs until they are evenly distributed.1 teaspoon vanilla extract, 2 teaspoon whole milk
- Once your luxurious Oreo buttercream is ready, transfer it to a piping bag. For best results and a beautiful swirl, use a large round piping tip, such as a Wilton 1A.
- Now for the fun part! Pipe generous swirls of the Oreo buttercream onto each of your completely cooled chocolate cupcakes. For a stunning finish, decorate each cupcake with a whole Oreo cookie on top and sprinkle additional crushed Oreo crumbs for extra texture and visual appeal. Serve immediately and enjoy!12 Oreos for decoration + extra for crumbling on top