Oreo Cupcakes
About this recipe
Looking for a dessert that’s easy to make, fun to eat, and perfect for any occasion? Say hello to my Oreo cupcakes! These are the ultimate crowd-pleasers, with a moist dark chocolate sponge tucked between a crunchy Oreo base and a dreamy cookies and cream frosting- think creamy, fluffy, and loaded with crushed Oreos. You can swirl it on top, sprinkle extra cookie crumbs, or even pop a mini Oreo on each cupcake. Whether it’s a party, picnic, or just a weekend treat, these cupcakes are super easy to transport and always a hit! What makes them extra special? They’re super simple to whip up and such fun to decorate, perfect for all the family or friends to make.
Cupcakes tend to be super simple to make from home, but have you ever gone to a bakery or café and wondered how they manage to take something that seems simple and turn it into a masterpiece?! Well I wont gatekeep, my secret is...BUTTERMILK! Adding buttermilk to the cupcakes is a total game-changer! It makes the cupcakes super moist and tender, giving them that melt-in-your-mouth texture we all love. The acidity in buttermilk works its magic with the baking soda, making the cupcakes light, fluffy, and perfectly balanced. Plus, it increases the chocolate flavour, giving the sponge a richer, deeper taste. It also keeps the batter smooth and helps the cupcakes rise evenly, so they look as amazing as they taste. So if you're trying to achieve that bakery vibe from home, try using buttermilk, the little changes can really make all the difference!
So, if you’re looking for a no-fuss treat that’s guaranteed to put smiles on faces, my Oreo cupcakes are the way to go. They’re indulgent, playful, and ridiculously delicious. Give them a try—you won’t regret it!
Ingredients
Chocolate Sponge:
- 80g butter softened
- 50ml oil
- 250g caster sugar
- 2 large eggs
- 160g plain flour
- 80g dark chocolate powder
- 200ml buttermilk
- 10g baking powder
- 12 oreos
Oreo Buttercream:
- 150g Unsalted Butter
- 350g Icing Sugar
- 10 crushes oreo biscuits
Ingredients
Instructions
- Preheat your oven to 180°C (350°F) and line a cupcake tin with cupcake liners and a oreo in each liner.
- In a mixing bowl, cream together the softened butter, oil and sugar until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the plain flour and dark chocolate powder into the mixture and mix until just combined.
- Gradually pour in the buttermilk while mixing on low speed until the batter is smooth and well combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Oreo buttercream frosting. In a mixing bowl, beat the unsalted butter until creamy.
- Gradually add the icing sugar, beating well after each addition until the frosting is smooth and fluffy.
- Crush 10 Oreo biscuits into small pieces and fold them into the buttercream frosting until evenly distributed, if using a piping tip make sure these are very small pieces, if not it may get stuck in tip.
- Once the cupcakes are completely cool, pipe or spread the Oreo buttercream frosting onto the cupcakes.
- Garnish with additional Oreo crumbs or a mini Oreo cookie on top if desired.
- Serve and enjoy your delicious Oreo cupcakes!
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