Want an experience of ultimate cupcakes? My chocolate Oreo cupcakes make my dream come true!
They combine the rich, lush, fudgy flavor that is chocolate with great creaminess found in the sandwich chocolate cookies-like the famous Oreo cookie- and an age-old old-fashioned crunch.
But what makes them even extra-special is how they are customized: with some fills, frostings, and decorations switched up, they are honed to your taste. Be it to whip up an occasion to a celebrated one or just for treating oneself, these cupcakes will surely captivate hearts.
Prepare your taste buds for an explosion of flavors that will tantalize and please, with an impression on guests all at once.
CHOCOLATE OREO CUPCAKES RECIPE
12
servings30
minutes20
minutes350
kcalIngredients
- For the Cupcakes:
1 cup (120g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (45g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (120ml) buttermilk
1/4 cup (60ml) vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup (120ml) hot water
10-12 chocolate sandwich cookies (like Oreo or any similar brand with the same style and taste), coarsely chopped
- For the Centers – optional (Choose One):
Oreo Cream Center: 1/2 cup (115g) unsalted butter, 1 cup (125g) powdered sugar, 1 tsp vanilla extract, 4 chocolate sandwich cookies, crushed.
Chocolate Ganache Center: 1/2 cup (120ml) heavy cream, 1/2 cup (85g) semisweet chocolate chips.
Peanut Butter Center: 1/2 cup (130g) creamy peanut butter, 2 tbsp powdered sugar.
- For the Frostings (Choose One):
Oreo Buttercream: 1 cup (230g) unsalted butter, 4 cups (500g) powdered sugar, 1 tsp vanilla extract, 6 chocolate sandwich cookies, finely crushed.
Chocolate Ganache Frosting: 1/2 cup (120ml) heavy cream, 1 cup (170g) semisweet chocolate chips.
Cream Cheese Frosting: 1/2 cup (115g) unsalted butter, 8 oz (225g) cream cheese, 4 cups (500g) powdered sugar, 1 tsp vanilla extract.
- For Decorations:
Whole chocolate sandwich cookies (like Oreo)
Mini chocolate sandwich cookies
Cookie crumbs
Chocolate shavings
Sprinkles
Steps
- For the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners or spray with non-stick spray.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, egg, and vanilla extract. Beat on medium speed until well combined.
- Gradually add hot water, mixing until the batter is smooth. Fold in the chopped chocolate sandwich cookies.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow cupcakes to cool completely before filling and frosting.
- For the Centers:
- Oreo Cream Center: Beat butter until creamy. Add powdered sugar and vanilla extract, and beat until fluffy. Stir in crushed chocolate sandwich cookies. Pipe or spoon a dollop into the center of each cooled cupcake (after hollowing out a small section).
- Chocolate Ganache Center: Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth. Chill until thickened, then pipe into the center of each cupcake.
- Peanut Butter Center: Mix peanut butter and powdered sugar until smooth. Pipe or spoon into the center of each cupcake.
- For the Frostings:
- Oreo Buttercream: Beat butter until creamy. Gradually add powdered sugar and vanilla extract. Mix in finely crushed chocolate sandwich cookies. Frost the cupcakes using a piping bag or spatula.
- Chocolate Ganache Frosting: Repeat the ganache process. Let cool until it thickens enough to pipe or spread on cupcakes.
- Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract. Frost the cupcakes as desired.
- For Decorations:
- Top each cupcake with a whole chocolate sandwich cookie, mini cookies, cookie crumbs, chocolate shavings, or sprinkles. Mix and match decorations for added variety!
Emma’s Notes
Baker’s Tips
- Do Not Over Bake: Test if your cupcakes are done a minute or two before the lowest time recommended so as not to have a dry cupcake.
- Filling Tip: Filled cupcakes can be made using either an apple corer or a small knife to make a little hole in the center of each cupcake and then adding inside your desired filling.
- Smooth Frosting: Leave ganache for a while to cool down to just warm; otherwise, when too cold, it firms up and does not spread easily.
Storage Tips
The unfrosted cupcakes should be stored in an airtight container to retain freshness; this, it is said, will help the sustenance of their quality for no more than 2 days.
Refrigerated: Frosted cupcakes are best stored refrigerated, where they remain fresh for at least up to 4 days. For best flavor and texture, serve cupcakes at room temperature. Freezing: Freeze cupcakes that aren’t iced for up to 2 months; thaw at room temperature and ice before serving. Do not freeze cream cheese frosting; the texture changes. Fun with every bite, in your very own, customizable, chocolate sandwich cookie cupcake!
Enjoy your customizable chocolate sandwich cookie cupcakes!
