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Oreo Cupcakes

Delicious and moist chocolate cupcakes filled with Oreo pieces and topped with creamy frosting, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup crushed Oreos (about 8-10 cookies)
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cups heavy cream
  • 1 teaspoon vanilla extract
  • Additional crushed Oreos for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. In a separate bowl, mix together the oil, eggs, vanilla, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crushed Oreos.
Baking
  1. Distribute the batter evenly among the cupcake liners, filling each around 2/3 full.
  2. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Frosting
  1. In a mixer, beat the softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla. Beat until fluffy.
  2. Once cooled, pipe or spread your frosting on top of each cupcake and garnish with crushed Oreos.

Notes

For a buttermilk substitute, add a tablespoon of vinegar to a cup of milk and let it sit for about 5 minutes. Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for about a week. They can also be frozen for up to 2-3 months.