Zesty and full of flavor, these Oreo cupcakes are the perfect treat for any occasion. Combining the classic taste of Oreos with a moist cupcake base, they’re sure to be a hit with both kids and adults alike.
Why This Recipe Works
- The combination of crushed Oreos in the batter adds a delightful crunch and deep chocolate flavor.
- Cream cheese frosting complements the cupcakes perfectly, adding a tangy contrast to the sweetness.
- Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
- 1 tbsp vinegar
- 12 Oreo cookies, crushed
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional Oreo cookies for garnish
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and cocoa for a uniform taste.
Combine Wet Ingredients
In another bowl, mix the vegetable oil, water, vanilla extract, and vinegar. The vinegar reacts with the baking soda to help the cupcakes rise, so don’t skip it!
Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Frost and Garnish
Once cooled, frost the cupcakes with the cream cheese frosting and garnish with additional Oreo cookies. The contrast between the creamy frosting and crunchy cookies is irresistible.
Tips and Tricks
For an extra Oreo punch, place a whole Oreo at the bottom of each cupcake liner before adding the batter. This creates a surprise cookie base. Also, ensure all ingredients are at room temperature to achieve a smooth frosting. Lastly, don’t overmix the batter to keep the cupcakes light and fluffy.
Recipe Variations
- Add a teaspoon of instant espresso powder to the batter for a mocha twist.
- Substitute the cream cheese frosting with chocolate ganache for a richer option.
- Mix in mini chocolate chips for added texture and chocolatey goodness.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend and ensure your Oreos are gluten-free. The texture might be slightly different, but they’ll still be delicious.
How do I store these cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best taste and texture.
Can I freeze these cupcakes?
Yes, you can freeze them without the frosting for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Summary
These Oreo cupcakes are a fun and delicious treat that combines the classic cookie with a moist cupcake and creamy frosting. Perfect for parties or a sweet snack, they’re sure to please any crowd.