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Oreo Chocolate Cupcakes Recipe

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Delicious and moist Oreo chocolate cupcakes topped with a creamy Oreo frosting and dipped in a rich chocolate coating. Perfect for chocolate lovers looking for a decadent treat that combines classic chocolate cupcake flavors with the crunch and taste of real Oreos.

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk or milk with 1/2 tbsp vinegar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Oreo Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 tsp vanilla extract
  • 6 Oreo cookies, crushed

Chocolate Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp vegetable oil

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to ensure even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk (or milk with vinegar), vegetable oil, egg, and vanilla extract until smooth.
  4. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients and stir gently without overmixing to keep the batter light.
  5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth and runny. This will help create moist cupcakes.
  6. Fill and Bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cupcakes to cool completely on a wire rack before frosting.
  8. Prepare Oreo Frosting: Using a mixer, whip the softened butter until creamy. Gradually add the powdered sugar and heavy cream (or milk), mixing until smooth. Add vanilla extract and blend well. Fold in crushed Oreo cookies gently to evenly distribute throughout the frosting.
  9. Pipe Frosting: Using a piping bag fitted with a large round tip, pipe a tall swirl of Oreo frosting onto each cooled cupcake.
  10. Melt Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips with vegetable oil in 30-second intervals, stirring after each until fully smooth.
  11. Dip Cupcakes: Dip each frosted cupcake upside down into the melted chocolate coating, allowing any excess to drip off.
  12. Set and Chill: Place the dipped cupcakes on parchment paper or a wire rack to set. Refrigerate for 15–20 minutes to firm up the chocolate coating.

Notes

  • Make sure cupcakes are completely cooled before frosting to prevent melting.
  • Use fresh Oreos for the frosting to maintain crunch.
  • The boiling water helps intensify the chocolate flavor and creates moist cupcakes.
  • If you don’t have buttermilk, milk with vinegar is a great substitute.
  • Chocolate coating can be substituted with melted white chocolate for variation.
  • Store cupcakes in an airtight container and refrigerate to maintain freshness and coating integrity.

Find it online: https://oliviabakes.com/oreo-chocolate-cupcakes-recipe/