These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie! A secret ingredient makes these cookies and cream cupcakes the perfect choice to add to your next dessert table!
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Ingredients
Chocolate Oreo Cupcakes
1 ½cupsall-purpose flour or cake flour
¼cupunsweetened cocoa powder
1teaspooninstant espresso powder
½cupOreo crumbs
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
⅓cupvegetable or canola oil
1cupsugar
2largeeggsroom temperature
1teaspoonpure vanilla extract
½cupbuttermilk
Cream Cheese Frosting
½cupbutterroom temperature
8ouncescream cheeseroom temperature
1teaspoonpure vanilla extract
1tablespoonOreo crumbs
3cupspowdered sugar
crushed Oreos, mini Oreos, Oreosoptional for decoration
Instructions
Oreo Cupcakes
Preheat the oven to 350°F. Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
In a small or medium bowl, stir together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt with a whisk. Make sure the dry ingredients are mixed well.
In a separate large bowl, combine the oil and sugar and whisk together.
Add the eggs and vanilla extract, and beat until just mixed.
Pour in the buttermilk and continue whisking until combined.
Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
Spoon 2 heaping tablespoons of batter into each cupcake liner. Bake for 15-18 minutes or until a toothpick inserted into the cupcakes in the middle of the pan comes out clean. Cool to room temperature on a cooling rack.
Cream Cheese Frosting
Cream Cheese Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, use an electric hand mixer at medium speed to cream the butter and cream cheese until smooth.
Add the vanilla extract, Oreo crumbs, and a little bit of the powdered sugar, and continue mixing at medium speed. Gradually add more of the powdered sugar until it’s all mixed in. Transfer the frosting to a piping bag or ziplock bag with a large round tip.
Assembly
Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the holes.
Pipe the rest of the frosting over the cupcakes and decorate with Oreo crumbs, regular Oreos, or Mini Oreos.