Description
Delight in these rich and moist Oreo Cupcakes topped with a luscious whipped Oreo cream cheese frosting. Perfect for chocolate lovers, these cupcakes combine the deep flavor of Dutch cocoa with the creamy texture of a cream cheese-based frosting filled with crushed Oreos, making a delectable treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk (room temperature)
- 1/2 cup Hot water
Frosting Ingredients
- 8 oz Cream cheese (room temperature)
- 2 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1 1/4 cup Powdered sugar (sifted)
- 1 1/2 cup Heavy cream (cold)
- 6 Oreos (crumbs)
- Oreo crumbs from 2 Oreos (for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the oil, white granulated sugar, vanilla extract, eggs, and buttermilk until smooth. Heat the water on the stove until steaming, then slowly add it to the wet mixture, whisking continuously.
- Make Batter: Pour the dry ingredients into the wet ingredients and whisk until just combined, creating a smooth chocolate batter.
- Scoop and Bake: Using a large cookie scoop, fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven for 17-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Oreo Crumbs: Using a food processor, finely grind 6 Oreos into crumbs. Set aside.
- Make Cream Cheese Mixture: In a small bowl, beat the room temperature cream cheese and 2 tablespoons of heavy cream on high speed for 1 minute until creamy and smooth.
- Whip Heavy Cream: In a separate metal mixing bowl with a whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat on high speed until the mixture begins to thicken.
- Combine Cream and Oreo Crumbs: Add the cream cheese mixture to the whipped cream and beat on high speed until stiff peaks form. Remove from the mixer and fold in the Oreo crumbs gently using a rubber spatula.
- Decorate Cupcakes: Using a large piping bag fitted with a Wilton 1A tip, pipe the whipped Oreo cream cheese frosting onto each cooled cupcake. Sprinkle extra Oreo crumbs on top and garnish with half an Oreo cookie on each cupcake.
Notes
- Ensure eggs, buttermilk, and cream cheese are at room temperature for best mixing results.
- Sifting powdered sugar helps avoid lumps in the frosting.
- Use a large piping tip to prevent Oreo crumbs from clogging while decorating.
- You can substitute canola oil with vegetable oil or melted butter for slight flavor variation.
- Store cupcakes in the refrigerator due to cream cheese frosting and consume within 2-3 days for optimal freshness.
