Description
Delicious and moist Oreo Cupcakes topped with a rich whipped Oreo cream cheese frosting, perfect for parties and Oreo lovers. These cupcakes combine chocolate cake infused with cocoa and Oreos and a creamy, fluffy frosting studded with Oreo crumbs for a delightful texture and flavor.
Ingredients
Scale
Cupcake Batter
- 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)
Decoration
- Oreo crumbs (from 2 Oreos)
- 6 Oreos cut in half
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Set aside to prepare 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 even mixing and removes lumps. Set this bowl aside.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, white granulated sugar, pure vanilla extract, eggs, and buttermilk until well combined. Heat the water on the stove just until steaming and gradually add the hot water into the wet mixture while stirring. This helps to bloom the cocoa and create a moist texture.
- Combine Dry and Wet: Pour the sifted dry ingredients into the wet ingredients. Whisk until the batter is smooth and fully combined, taking care not to overmix.
- Scoop Batter: Using a large cookie scoop, portion the batter evenly into the cupcake liners, filling each about 3/4 full to allow room for rising during baking.
- Bake: Place the cupcake tin in the preheated oven and bake for 17-20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them sit in the pan for 10 minutes. Then transfer them to a cooling rack to cool completely before frosting to prevent melting.
- Prepare Oreo Crumbs: Use a food processor to finely crush 6 whole Oreos into crumbs. Set aside for use in the frosting.
- Beat Cream Cheese and Heavy Cream: In a small bowl, use a hand mixer to beat the room temperature cream cheese with 2 tablespoons of heavy cream on high speed for 1 minute until creamy and smooth.
- Make Whipped Cream Base: In a large metal bowl with a mixer and whisk attachments, combine the cold heavy cream (1 1/2 cups), sifted powdered sugar (1 1/4 cups), and vanilla extract. Beat on high speed until the mixture starts to thicken.
- Combine Cream Cheese and Whipped Cream: Add the beaten cream cheese mixture to the heavy cream whipped base. Beat on high speed until stiff peaks form, creating a fluffy, stable frosting.
- Fold in Oreo Crumbs: Gently fold in the Oreo crumbs into the frosting using a rubber spatula, ensuring even distribution without deflating the mixture.
- Decorate Cupcakes: Using Wilton tip 1A or a large star tip, pipe the whipped Oreo cream cheese frosting generously onto the cooled cupcakes. Top each cupcake with additional Oreo crumbs and half an Oreo cookie for decoration.
Notes
- Room temperature ingredients are crucial to ensuring a smooth batter and frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Ensure cupcakes are completely cool before frosting to prevent melting of the frosting.
- A large piping tip is recommended to prevent Oreo pieces from clogging the tip during decorating.
- You can substitute half and half or whole milk for buttermilk, but flavor and texture might slightly differ.
