Oreo Cupcakes

Decadent, rich, creamy, and flavourful, these Oreo cupcakes are among the most delicious homemade baked goods you can try.

About These Oreo Cupcakes

• These Oreo Cupcakes combine a fluffy vanilla cupcake with a decadent chocolate cupcake. I prefer making this kind of cupcake by adding crushed Oreos to the plain cupcakes; however, you can also make Oreo Cupcakes by adding Oreos to the chocolate cupcakes.
• These cupcakes are topped with luscious, creamy Oreo frosting, which adds a ton of flavour and texture.
• The preparation and baking are very easy, and you can make them for any fun gatherings, such as birthdays.
• The Ingredients for the cupcakes and the frosting are very simple and handy. The only part of these cupcakes you need to purchase is the Oreo Cookies. Oreos are packed with flavour and texture from the crunchy cookies and the smooth cream inside.

How To Make These Cupcakes

• For The Cupcakes, line the cupcake pan cavities with parchment paper and preheat the oven to 350F.
• Sift all dry ingredients and set them aside.
• Use the stand or hand mixer to beat the sugar and oil.
• Add the egg and vanilla extract and mix until the eggs are incorporated.
• Mix the buttermilk and sour cream separately and add to the batter.
• Sift in the dry ingredients and use a rubber spatula to fold them gently.
• Crush about ten Oreo cookies using a food processor or a rolling pin. Do not crush them to fine crumbs; we want the chunks to be no smaller than a pea. Add the crushed cookies to the batter and gently mix the batter.
• Scoop the batter into the lined cupcake pan and fill the liners only to ⅔ of the way. Bake them for 15-18 minutes, and let them cool completely before frosting.

How To Make The Oreo Frosting

• Be sure to use the room temperature butter.
• Using the whisk attachment, beat the butter for about 10 minutes. Yes, 10 minutes. This makes the butter smooth, creamy, and light. Stop the mixer and scrape the sides and bottom of the bowl to incorporate all the butter. There should not be any yellow butter in the bottom of the pan.
• Add the powdered sugar in ¼ cup at a time and mix well after each addition.
• Add the vanilla extract and mix well. The buttercream should be smooth, creamy, and spreadable. If it is too stiff, add a couple of tablespoons of heavy cream; if it is too runny, add ¼ cup of powdered sugar.
• Crush five to six Oreos to a finer crush and mix into the buttercream. I say finer crumb because it makes it easier to pipe it to the cupcakes.
• To pipe the frosting on the cupcakes, use the Wilton M1 piping tip or any other tip you desire.

See more cupcake recipes here:

Oreo Chocolate Cookies

Red Oreo Brownies

Chocolate Cherry Cupcakes,

High Hat Chocolate Strawberry Cupcakes,

Nescafe Cupcakes

Storing: These Cupcakes store well in an airtight container in the fridge for one week or frozen for up to one month.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe