Oreo Cupcakes
Indulge in the delightful world of Oreo Cupcakes, where rich chocolate cake meets creamy frosting for a sweet treat that pleases all palates. These cupcakes feature a moist chocolate base infused with the crunch of Oreo cookies, topped with a luscious buttercream that’s impossible to resist. Perfect for celebrations, family gatherings, or an afternoon pick-me-up, they are simple enough to whip up on busy weeknights yet impressive enough to wow your guests.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 120 g boiling water
- 200 g granulated sugar
- 50 g Dutch processed cocoa powder
- 160 g all-purpose flour (or gluten-free blend)
- 1 tsp instant espresso powder
- 120 g sour cream (room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 200 g butter (cool room temperature)
- 315 g powdered sugar
- 12 Oreos for decoration
Instructions
- Preheat the oven to 175°C (350°F). In a bowl, mix boiling water and cocoa powder until smooth.
- In another bowl, combine sugar, flour, espresso powder, baking powder, baking soda, and salt. Add sour cream, oil, eggs, and vanilla extract; mix until combined. Gradually stir in the cocoa mixture.
- Fill cupcake liners two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy; gradually add powdered sugar and mix in vanilla and milk. Fold in crushed Oreos.
- Frost cooled cupcakes and garnish with additional Oreo pieces.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 345
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://www.kitchenstorydaily.com/oreo-cupcakes/