Description
These decadent Oreo Cupcakes combine rich chocolate cake with a creamy Oreo-infused whipped cream cheese frosting. Perfect for any celebration, they feature moist chocolate cupcakes topped with fluffy whipped cream cheese frosting studded with Oreo crumbs and garnished with Oreo halves and crumbs for extra texture and flavor.
Ingredients
Scale
Chocolate Cupcakes
- 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
Whipped Oreo Cream Cheese Frosting
- 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, whole Oreos processed fine)
- Oreo crumbs (from 2 Oreos for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners and set aside to prepare for the batter.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter and even distribution of leavening agents.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, granulated sugar, vanilla extract, eggs, and buttermilk until combined. Heat the water on the stove until steaming, then slowly incorporate the hot water into the wet mixture to help dissolve the cocoa and create a smooth batter.
- Combine Dry and Wet: Gradually pour the sifted dry ingredients into the wet ingredients, whisking until fully combined but not overmixed to maintain a tender cupcake texture.
- Fill and Bake: Using a large cookie scoop, portion the batter evenly into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the cupcakes rest in the tin for 10 minutes after baking. Then, transfer them to a cooling rack to cool completely before frosting.
- Prepare Oreo Crumbs: Use a food processor to blend 6 whole Oreos into fine crumbs. Set aside the crumbs; these will be folded into the frosting.
- Make Cream Cheese Mixture: In a small bowl, beat the cream cheese and 2 tablespoons of heavy cream on high speed for about 1 minute until smooth and creamy.
- Whip Heavy Cream Mixture: In a separate chilled metal bowl with a mixer fitted with a whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat on high speed until the mixture starts to thicken.
- Combine to Make Frosting: Add the whipped cream cheese mixture to the thickening whipped cream mixture and continue beating on high speed until stiff peaks form.
- Fold in Oreo Crumbs: Remove the bowl from the mixer and gently fold in the Oreo crumbs using a rubber spatula to distribute them evenly without deflating the frosting.
- Decorate Cupcakes: Fit a large piping bag with a Wilton 1A tip to avoid Oreo pieces getting stuck. Pipe the whipped Oreo cream cheese frosting onto each cooled cupcake. Finally, garnish each cupcake with extra Oreo crumbs and half an Oreo on top for decoration and added crunch.
Notes
- Ensure eggs, buttermilk, and cream cheese are at room temperature for smoother mixing and better texture.
- Use a large piping tip like Wilton 1A for easy piping and to prevent clogging from Oreo pieces.
- Do not overmix the batter to keep cupcakes light and moist.
- Allow cupcakes to cool completely before frosting to prevent melting the whipped topping.
- Store cupcakes refrigerated due to the cream cheese frosting and consume within 3 days for best freshness.
