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Oreo Cupcakes

Indulgent Oreo Cupcakes That Will Make Your Day Brighter

Indulge in these Oreo Cupcakes that promise a delightful chocolate experience with every delicious bite!
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Boiling Water Essential for the recipe, do not substitute with cold water.
  • 1 cup Granulated Sugar Consider replacing part with brown sugar for a richer flavor.
  • 3/4 cup Dutch Processed Cocoa Powder Provides a deep chocolate flavor.
  • 1 cup All-Purpose Flour For a lighter texture, opt for cake flour.
  • 1 teaspoon Instant Espresso Powder Can be omitted if sensitive to coffee.
  • 1 teaspoon Baking Powder Ensure it's fresh for proper rise.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper rise.
  • 1/2 teaspoon Salt Essential for flavor enhancement.
  • 1 cup Sour Cream Plain yogurt can serve as an acceptable substitute.
  • 1/2 cup Vegetable Oil Can use melted butter for added depth of flavor.
  • 2 large Large Eggs Ensure they're at room temperature.
  • 1 teaspoon Vanilla Extract Real vanilla gives the best taste.
For the Oreo Buttercream
  • 1 cup Oreo Cookies Crushed to incorporate signature flavor.
  • 1/2 cup Butter Opt for unsalted butter for better control over sweetness.
  • 2 cups Powdered Sugar Adjust based on preferred sweetness level.
  • 1 teaspoon Vanilla Extract A splash goes a long way!
  • 2 tablespoons Whole Milk Substitute with cream for a richer texture.

Equipment

  • Oven
  • Cupcake Tin
  • mixing bowls
  • whisk
  • piping bag

Method
 

Steps
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tin with paper liners.
  2. In a large bowl, whisk together granulated sugar, Dutch processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine sour cream, vegetable oil, large eggs, and vanilla extract. Slowly add boiling water while whisking gently.
  4. Gently fold the wet ingredients into the dry mixture until no lumps remain.
  5. Divide the batter evenly among the lined cupcake wells. Bake in the preheated oven for 20-23 minutes.
  6. While the cupcakes cool, crush the Oreo cookies into fine crumbs. Cream the unsalted butter, then gradually add powdered sugar.
  7. Once cupcakes are completely cooled, generously frost each cupcake with the Oreo buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature to enhance texture. For best results, cool completely before frosting.

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