Go Back
–+ servings
Oreo Cupcakes

Decadent Oreo Cupcakes That Will Wow Your Taste Buds

These Oreo Cupcakes are a delightful fusion of chocolatey goodness and creamy indulgence, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup boiling water Helps bloom the cocoa, enhancing the chocolate flavor.
  • 1 1/2 cups granulated sugar Adds sweetness and structure to the cupcakes.
  • 3/4 cup Dutch processed cocoa powder Provides a rich chocolate flavor and deep color.
  • 1 1/2 cups all-purpose flour Creates the structure base for the cupcakes.
  • 1 teaspoon instant espresso powder Enhances the chocolate flavor; optional but recommended.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Works with acidic ingredients to create lift.
  • 1/2 teaspoon salt Balances sweetness and elevates flavors.
  • 1 cup sour cream Adds moisture and tenderness.
  • 1/2 cup vegetable oil Keeps the cupcakes moist.
  • 2 large eggs Bind the ingredients together.
  • 2 teaspoons vanilla extract Adds depth to the flavor.
  • 4 Oreos Oreo cookies (for Buttercream) Provides distinct Oreo flavor.
For the Buttercream Frosting
  • 1 cup butter The creamy base for the frosting.
  • 4 cups powdered sugar Sweetens the buttercream.
  • 1/4 cup whole milk Adjusts consistency for easy piping.
  • 2 Oreos Oreos for Decoration Enhances visual appeal on top.

Equipment

  • 12-cup cupcake tin
  • Mixing bowls
  • whisk
  • Stand mixer
  • Piping bag
  • Rolling Pin
  • Food Processor

Method
 

Step-by-Step Instructions for Oreo Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tin with colorful liners.
  2. In a large mixing bowl, combine granulated sugar, Dutch processed cocoa powder, all-purpose flour, baking powder, baking soda, instant espresso powder, and salt. Whisk together until smooth.
  3. In a separate bowl, whisk together sour cream, vegetable oil, eggs, boiling water, and vanilla extract until combined.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until combined.
  5. Evenly divide the batter among the cupcake liners, filling each about two-thirds full.
  6. Bake for 20-23 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
  7. Crush the Oreo cookies into fine crumbs. Beat softened butter until creamy, then add powdered sugar and milk until smooth.
  8. Fold the crushed Oreo cookies into the buttercream until evenly distributed.
  9. Once the cupcakes are cool, pipe the Oreo buttercream on top and garnish with a whole Oreo and cookie crumbs.

Nutrition

Serving: 1cupcakeCalories: 380kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 160mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure the boiling water cools slightly before mixing to prevent cooking the eggs. Don't overmix to maintain fluffiness. Store unfrosted cupcakes at room temperature for 1-2 days, frosted ones in the fridge for 3-5 days.

Tried this recipe?

Let us know how it was!