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Oreo Cupcakes

Decadent Oreo Cupcakes That Will Steal Your Heart

Deliciously moist Oreo Cupcakes that combine rich chocolate flavor and creamy Oreo buttercream, ideal for any celebration.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Boiling Water Essential for texture.
  • 1 cup Granulated Sugar
  • 1 cup Dutch Processed Cocoa Powder Can substitute with unsweetened cocoa but may alter flavor depth.
  • 1 cup All-Purpose Flour
  • 1 teaspoon Instant Espresso Powder Omit if sensitive to coffee; does not alter main flavor significantly.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Sour Cream Can substitute with buttermilk for a slightly different flavor.
  • 1/2 cup Vegetable Oil Can use melted butter for added flavor.
  • 2 large Eggs Binds ingredients and provides structure.
  • 1 teaspoon Vanilla Extract
  • 8 cookies Oreo Cookies Crushed for flavor in the buttercream and decorative topping.
For the Oreo Buttercream
  • 1 cup Butter Should be at room temperature for easy mixing.
  • 3 cups Powdered Sugar
  • 2 tablespoons Whole Milk Adjust for desired consistency.
  • 4 cookies Oreo Cookies Crushed into fine crumbs for flavor in the frosting.

Equipment

  • mixing bowl
  • Cupcake Tray
  • Whisk
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions for Oreo Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder until no lumps remain.
  3. In a separate bowl, mix sour cream, oil, eggs, vanilla extract, and boiling water until smooth.
  4. Pour wet ingredients into the dry mixture and stir gently until just combined, avoiding over-mixing.
  5. Divide batter among cupcake liners, filling each about two-thirds full. Bake for 20-23 minutes.
  6. Cool the cupcakes in the tray for 5 minutes before transferring them to a wire rack to cool completely.
  7. Crush Oreo cookies for the buttercream. Cream room temperature butter until fluffy, then gradually add powdered sugar.
  8. Mix in crushed Oreo cookies, vanilla extract, and milk until smooth and spreadable.
  9. Frost cooled cupcakes with the buttercream and top with a whole Oreo and additional crushed Oreos.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Make sure butter for frosting is at room temperature to achieve a smooth texture. Customize flavors by trying different Oreo varieties.

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