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Oreo Chocolate Cupcakes Recipe

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4.8 from 121 reviews

Delight in these rich and moist Oreo chocolate cupcakes, featuring a decadent cocoa-infused base topped with creamy Oreo frosting and a luscious chocolate coating. Perfect for celebrations or satisfying any chocolate craving, these cupcakes combine classic ingredients with an irresistible twist of crushed Oreos and a glossy chocolate dip.

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk or milk with 1/2 tbsp vinegar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Oreo Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 tsp vanilla extract
  • 6 Oreo cookies, crushed

Chocolate Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp vegetable oil

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to create an even mixture.
  3. Mix Wet Ingredients: In a separate bowl, combine the buttermilk (or milk with vinegar), vegetable oil, egg, and vanilla extract. Mix well to combine these wet ingredients uniformly.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture and stir gently until just combined; overmixing can lead to dense cupcakes.
  5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth and runny. This helps to create moist cupcakes.
  6. Fill and Bake: Pour the batter into the lined cupcake tins, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. Prepare Oreo Frosting: Using a mixer, whip the softened butter until creamy. Gradually add the powdered sugar and heavy cream (or milk), mixing until the frosting is smooth and fluffy. Add vanilla extract and blend well. Gently fold in the crushed Oreo cookies to distribute evenly without breaking them down too much.
  8. Pipe Frosting: Transfer the Oreo frosting to a piping bag fitted with a large round tip. Pipe a tall swirl of frosting onto each cooled cupcake for an attractive finish.
  9. Make Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips with vegetable oil by heating in 30-second intervals, stirring between each until completely smooth.
  10. Dip Cupcakes: Dip each frosted cupcake upside down into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cupcakes onto parchment paper or a wire rack to set.
  11. Chill to Set: Refrigerate the coated cupcakes for 15 to 20 minutes to let the chocolate harden and set perfectly.

Notes

  • Be careful not to overmix the batter to keep the cupcakes light and fluffy.
  • Use room temperature ingredients for better mixing results.
  • If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.
  • Crush Oreos gently to keep some texture in the frosting.
  • Chocolate coating can be substituted with melted white chocolate for variation.

Find it online: https://mealoria.com/oreo-chocolate-cupcakes-recipe/