Chocolate Oreo Cupcakes – Scrumptiously moist and fluffy chocolate cupcakes stuffed full of Oreo crumbs, and topped with a thick and creamy Oreo crumb buttercream frosting!
I haven’t brought you all an Oreo recipe in a while, so here’s one that’ll quickly become a favourite and will be made time and time again – Chocolate Oreo Cupcakes!
These cupcakes are definitely one of my favourites. Simply because I love Oreo cookies, and of course, chocolate cupcakes. 😉 I have made sure to load these cupcakes with plenty of Oreo crumbs to ensure that you will taste Oreos in every bite. You Oreo lovers are gonna love them!
These cupcakes are super easy to make. There’s no creaming method involved, meaning no mixer required (only for the frosting, of course!). Simply whisk together the dry ingredients in one bowl, and the wet ingredients in another, then mix the two together until smooth and combined. Divide the batter between muffin cases, and bake for 15 – 17 minutes. Once cooled, make your frosting, and pipe away!
You can garnish with whole Oreo cookies, or even more Oreo crumbs. It’s entirely up to you how you want to make these cupcakes extra pretty.
I hope you enjoy my Chocolate Oreo Cupcakes!
Chocolate Oreo Cupcakes
For the Cupcakes
- 1 cup cake flour* 100g
- 1/2 cup cocoa powder 50g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Oreo crumbs 50g, about 5 Oreos
- 2 large eggs room temperature
- 3/4 cup light or dark brown sugar 150g
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter 115g, melted
- 1/2 cup greek style yoghurt 120g
For the Frosting
- 4 cups icing/powdered sugar 500g
- 1 cup unsalted butter 226g, softened
- 1 cup Oreo crumbs 100g, about 10 Oreos
- 3 - 4 tablespoons milk
For the Cupcakes
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and Oreo crumbs. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
Divide the batter evenly between the muffin cups, filling only 2/3 full.
Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean with moist crumbs. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the Oreo crumbs and milk until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You can also frost the cupcakes using a palette knife like pictured. Decorate with whole Oreos, or more Oreo crumbs.
Notes*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well. Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge. Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.