["Chocolate Oreo Cupcakes | Recipes

Ingredients
Method

Ingredients

Cupcakes
- 125 g All purpose flour
- 1 large Egg
- 1 tsp Instant espresso powder (or instant coffe granules)
- 120 ml Boiling water
- 30 g Cocoa powder (unsweetened)
- 0.5 tsp Salt
- 120 ml Buttermilk
- 80 ml Vegetable oil
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 100 g light or dark Brown sugar (packed)
- 0.5 tsp Baking soda
- 0.75 tsp Baking powder
Oreo Buttercream
- 9 Oreos (finely crushed)
- 1 tsp Vanilla extract
- 30-45 ml Double cream
- 360 g Icing sugar
- 230 g Unsalted butter (softened to room temperature)
- 16 mini Oreos (optional)

Method

1

To make the cupcakes: Preheat the oven to 177°C. Line two 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.

2

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.

3

Add the instant espresso powder (or instant coffee granules) to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.

4

Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 177°C for 17-20 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean and the tops spring back when lightly touched.

5

Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

6

To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.

7

Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the Oreo crumbs on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.

8

Pipe the buttercream on the cooled cupcakes and top each one with a mini Oreo. Serve and enjoy!

Comments & Ratings

More Oreo recipes

	125 g	All Purpose Flour
	1 large	Egg
	9	Oreos (finely crushed)
	1 tsp	Vanilla Extract
	0 30-45 ml	Double Cream
	360 g	Icing Sugar
	230 g	Unsalted Butter (softened to room temperature)
	1 tsp	Instant Espresso Powder (or instant coffe granules)
	120 ml	Boiling Water
	30 g	Cocoa Powder (unsweetened)
	0.5 tsp	Salt
	120 ml	Buttermilk
	80 ml	Vegetable Oil
	100 g	Granulated Sugar
	1 tsp	Vanilla Extract
	100 g light or dark	Brown Sugar (packed)
	0.5 tsp	Baking Soda
	0.75 tsp	Baking Powder
	16 mini	Oreos (optional)

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Chocolate Oreo Cupcakes

Ingredients

Cupcakes

Oreo Buttercream

Method

1

2

3

4

5

6

7

8

Comments & Ratings