Oreo Chocolate Cupcakes

When it comes to indulgent desserts, Oreo Chocolate Cupcakes rank high on the list of favorites. Imagine biting into a rich, chocolatey cupcake, only to discover delightful chunks of Oreo in every bite. This recipe is perfect for birthday parties, casual get-togethers, or simply treating yourself after a long day. With layers of cookies and cream buttercream and a decadent chocolate ganache, these cupcakes are not just a dessert; they’re an experience. I’ve whipped up these cupcakes countless times, and they never fail to impress.

What Makes This Recipe Special

The beauty of Oreo Chocolate Cupcakes lies in their unique flavor combination and texture. The richness of the cocoa contrasts beautifully with the crunch of crushed Oreos, creating a moist and satisfying treat. These cupcakes are budget-friendly and easy to make, making them ideal for beginners and seasoned bakers alike. Whether you’re celebrating a holiday, a special occasion, or just want something sweet to brighten your day, these cupcakes fit the bill perfectly.

“These cupcakes are an absolute hit at our family gatherings! Not only do they taste divine, but they also look stunning.” – A happy baker

Your Easy Cooking Guide

Making these delectable Oreo Chocolate Cupcakes is a breeze! The process involves mixing dry and wet ingredients, folding in those delightful Oreo crumbs, and layering on a rich buttercream and ganache. The entire method is straightforward, which means you can spend less time in the kitchen and more time enjoying your sweet creation.

Gather Your Ingredients

To make these scrumptious cupcakes, you will need the following:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup crushed Oreo cookies
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 cup heavy cream
• 6 ounces semisweet chocolate, chopped

Feel free to substitute with gluten-free flour or dairy-free options if necessary.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure even distribution.
3. Add Wet Ingredients: Incorporate eggs, milk, vegetable oil, and vanilla extract. Beat the mixture for about 2 minutes on medium speed until well combined.
4. Add Boiling Water and Oreos: Stir in the boiling water until incorporated; your batter should be thin. Gently fold in the crushed Oreos.
5. Fill Cupcake Liners: Pour the batter into your cupcake liners, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 18-20 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool completely.
7. Make Cookies and Cream Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar; mix until smooth, then stir in more crushed Oreo cookies.
8. Prepare Chocolate Ganache: Heat the heavy cream in a saucepan until just boiling. Pour it over the chopped chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.
9. Frost and Drizzle: Once the cupcakes are cool, frost them generously with the cookies and cream buttercream and drizzle with chocolate ganache. Enjoy!

Perfect Pairings for Oreo Chocolate Cupcakes

Serve these delightful cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. Pair them with a tall glass of cold milk or a warm cup of coffee to balance the sweetness. You can even add some fresh berries on the side for a pop of color and freshness.

Storing Leftovers

To keep your Oreo Chocolate Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need them to last longer, consider refrigerating them, where they’ll stay fresh for about a week. If you make a large batch, you can freeze them for up to two months; just thaw them in the fridge overnight before enjoying.

Pro Chef Tips

• Sifting Cocoa Powder: For a smoother batter, sift your cocoa powder before adding it to the dry ingredients.
• Don’t Overmix: When incorporating the wet and dry ingredients, be careful not to overmix—the batter should be just combined.
• Chill the Ganache: If you prefer a thicker ganache for more controlled drizzling, allow it to chill in the refrigerator for a few minutes before using.

Creative Twists

Feel free to get creative with this recipe! You can swap out the crushed Oreos for other cookies like Nutter Butter for a peanut butter twist. For a mint-flavored version, add some peppermint extract to the buttercream. You could also experiment with different chocolate types for the ganache, using milk or dark chocolate instead.

Your Questions Answered

How long does it take to prepare?
The total preparation time is about 15 minutes; baking takes an additional 18-20 minutes.

Can I use gluten-free flour?
Yes! You can substitute all-purpose flour with a gluten-free blend, and the results should be just as delicious.

How do I store leftover cupcakes?
Keep them in an airtight container at room temperature for up to three days, or refrigerate for about a week. You can also freeze them for up to two months.

With this guide, you’re ready to bake and enjoy some extraordinary Oreo Chocolate Cupcakes. Don’t be surprised if they become a household favorite!

Oreo Chocolate Cupcakes

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• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Indulge in rich chocolate cupcakes filled with Oreo chunks and topped with cookies and cream buttercream and chocolate ganache.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup crushed Oreo cookies
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 cup heavy cream
• 6 ounces semisweet chocolate, chopped

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Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Incorporate eggs, milk, vegetable oil, and vanilla extract. Beat for about 2 minutes on medium speed.
4. Stir in boiling water until incorporated; fold in crushed Oreos.
5. Pour batter into cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.
7. Beat softened butter until creamy. Gradually add powdered sugar; mix until smooth, then stir in more crushed Oreos for the buttercream.
8. Heat heavy cream until just boiling, pour over chopped chocolate, let sit, then stir until smooth to prepare the ganache.
9. Frost cooled cupcakes with cookies and cream buttercream and drizzle with chocolate ganache. Enjoy!

Notes

These cupcakes are budget-friendly and suitable for various dietary needs with substitutions available.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 28g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg

Keywords: cupcakes, dessert, chocolate, Oreo, baking