Description
Deliciously rich chocolate cupcakes topped with a creamy Oreo buttercream frosting, perfect for any celebration!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- ½ cup crushed Oreo cookies
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk (if needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients; mix until just combined.
- Carefully stir in the boiling water until the batter is smooth (it will be thin).
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting them.
- Beat the softened butter until creamy for the Oreo buttercream.
- Gradually add powdered sugar, mixing until well combined.
- Stir in the crushed Oreos and vanilla extract, adding milk if the frosting is too thick.
- Frost the cooled cupcakes with the Oreo buttercream and sprinkle with more crushed Oreos if desired.
Notes
Store in an airtight container at room temperature for up to three days. Freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cupcakes, Oreo buttercream, dessert, baking, treats