Chocolate Cupcakes with Oreo Buttercream Recipe
Deliciously moist and rich chocolate cupcakes topped with a creamy Oreo buttercream frosting. Perfect for parties and celebrations, these cupcakes combine intense chocolate flavor with the crunchy texture of Oreo cookies for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 30 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcake Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (2%)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Oreo Buttercream Frosting Ingredients
- 1 cup salted butter (room temperature)
- 2 teaspoons vanilla extract
- 4 Tablespoons milk or heavy cream
- 4 cups powdered sugar
- 16 Oreo cookies (crushed)
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line 30 muffin cups with paper baking liners. In a large bowl, stir together sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Add eggs, milk, vegetable oil, and vanilla extract, then beat on medium speed for 2 minutes to create a smooth batter. Carefully stir in the boiling water; the batter will be thin, which is normal for moist cupcakes.
- Bake Cupcakes: Pour the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare Oreo Buttercream Frosting: In a large bowl, cream the room temperature salted butter with vanilla extract and milk or heavy cream until smooth and fluffy. Gradually add the powdered sugar, beating continuously until the frosting is creamy and light. Gently fold in the crushed Oreo cookies until evenly incorporated.
- Frost Cupcakes: Once the cupcakes have completely cooled, generously frost them with the Oreo buttercream using a spatula or piping bag. Serve immediately or refrigerate until ready to enjoy. The frosting is best consumed within a day or two for optimal freshness.
Notes
- Be sure the cupcakes are completely cooled before frosting to prevent melting the buttercream.
- You can use either milk or heavy cream in the frosting; heavy cream will produce a richer, creamier texture.
- For added decoration, reserve some crushed Oreos to sprinkle on top of the frosted cupcakes.
- These cupcakes freeze well; freeze unfrosted cupcakes and thaw before frosting for best results.
Keywords: Chocolate cupcakes, Oreo buttercream, chocolate dessert, party cupcakes, easy cupcake recipe