Chocolate Oreo Cupcakes Recipe

Simple Oreo buttercream frosting on light, moist chocolate cupcakes. This Chocolate Oreo Cupcake is the perfect dessert for Oreo fans!

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INGREDIENTS

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INGREDIENTS

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INSTRUCTIONS

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Warm the oven up to 177°F (350°C). Use 16 cupcake liners to line two 12-count muffin pans or one 24-count muffin pan. Set them aside.

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Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix granulated and brown sugar. Mix oil, buttermilk, egg, and vanilla until combined.

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Mix instant espresso powder or granules with ½ cup boiling water until fully dissolved. Mix everything in the bowl until just combined. Thin batter.

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About halfway fill 16 cupcake liners with batter. Bake the cupcakes at 350°F for 17–20 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

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Take the cupcakes out of the oven and carefully remove them from the pan. Place them on a wire rack to cool completely.

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In a stand mixer with the paddle attachment or a large electric mixer bowl, beat the butter on medium speed for 1 minute until smooth.

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Mix well after adding each cup powdered sugar. Mix heavy whipping cream and vanilla extract on medium-high speed until creamy. Mix Oreo crumbs on low-medium speed, scraping the bowl as needed.

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After the cupcakes have cooled, pipe the frosting on them and put a mini Oreo on top of each one. Serve and have fun!

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Chocolate Oreo Cupcakes Recipe

Simple Oreo buttercream frosting on light, moist chocolate cupcakes. This Chocolate Oreo Cupcake is the perfect dessert for Oreo fans!

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

Warm the oven up to 177°F (350°C). Use 16 cupcake liners to line two 12-count muffin pans or one 24-count muffin pan. Set them aside.

Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix granulated and brown sugar. Mix oil, buttermilk, egg, and vanilla until combined.

Mix instant espresso powder or granules with ½ cup boiling water until fully dissolved. Mix everything in the bowl until just combined. Thin batter.

About halfway fill 16 cupcake liners with batter. Bake the cupcakes at 350°F for 17–20 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Take the cupcakes out of the oven and carefully remove them from the pan. Place them on a wire rack to cool completely.

In a stand mixer with the paddle attachment or a large electric mixer bowl, beat the butter on medium speed for 1 minute until smooth.

Mix well after adding each cup powdered sugar. Mix heavy whipping cream and vanilla extract on medium-high speed until creamy. Mix Oreo crumbs on low-medium speed, scraping the bowl as needed.

After the cupcakes have cooled, pipe the frosting on them and put a mini Oreo on top of each one. Serve and have fun!

also see

also see

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