Oreo Cupcakes
If you’re an Oreo lover, you’re in for a treat! These Oreo cupcakes are moist, chocolatey, and topped with a creamy frosting that incorporates everyone’s favorite cookie. Perfect for birthdays, gatherings, or just because, these cupcakes will satisfy your sweet tooth and impress your guests. Follow this easy recipe to create a batch of deliciousness that everyone will love!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 8 crushed Oreo cookies
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Additional Oreo cookies for topping
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 20 minutes, with a cooking time of 18-20 minutes.
Nutritional Value
Each cupcake contains approximately 250 calories, 12g of fat, 36g of carbohydrates, and 3g of protein. This nutritional information is based on a serving size of one cupcake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine vegetable oil, eggs, vanilla extract, and buttermilk.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the crushed Oreo cookies gently.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar.
- Mix in heavy cream until you reach your desired consistency, then pipe onto the cooled cupcakes.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free version. Additionally, replace buttermilk with almond milk mixed with a teaspoon of vinegar for a dairy-free option.
Serving and Pairings
These Oreo cupcakes pair well with a glass of cold milk or a scoop of vanilla ice cream. They’re perfect for celebrations or as a sweet treat after dinner.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to three days. For longer storage, they can be frozen for up to three months. Thaw at room temperature before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not preheating the oven may result in uneven baking.
- Using expired baking powder can affect rise.
- Skipping the cooling time can cause frosting to melt.
- Not measuring ingredients accurately can alter the texture.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For extra chocolate flavor, add chocolate chips to the batter.
- Let cupcakes cool completely before frosting.
- Decorate with mini Oreo cookies for a fun touch.
FAQs
Can I make these cupcakes gluten-free?
Yes, by substituting regular flour with a gluten-free flour blend, you can easily make these cupcakes gluten-free. Ensure all other ingredients are also gluten-free.
How can I make the frosting less sweet?
To reduce the sweetness of the frosting, you can use less powdered sugar and add a pinch of salt. Adding cream cheese can also balance the sweetness.
Can I add more Oreos to the recipe?
Absolutely! You can fold additional crushed Oreos into the batter or sprinkle them on top of the frosting for extra crunch and flavor.
What’s the best way to store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature to keep them fresh. If you plan to keep them longer, consider freezing them.
Are these cupcakes suitable for kids?
Yes, these Oreo cupcakes are kid-friendly and make a great treat for parties and celebrations. Just be mindful of any allergies.
Conclusion
Oreo cupcakes are a delightful treat that combines rich chocolate flavor with the beloved taste of Oreos. Perfect for any occasion, they are sure to please everyone. Enjoy making and sharing these cupcakes with family and friends!
Oreo Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 8 crushed Oreo cookies
- 1 cup butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Additional Oreo cookies for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine vegetable oil, eggs, vanilla extract, and buttermilk.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the crushed Oreo cookies gently.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar.
- Mix in heavy cream until you reach your desired consistency, then pipe onto the cooled cupcakes.