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–+ servings
Oreo Cupcakes

Irresistible Oreo Cupcakes with Creamy Buttercream Frosting

These Oreo Cupcakes combine rich chocolate and Oreo crunch, making them an irresistible dessert perfect for any gathering.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup boiling water Increases moisture
  • 2 cups granulated sugar Can substitute with brown sugar
  • 3/4 cup Dutch processed cocoa powder Unsweetened cocoa can be a substitute
  • 2 cups all-purpose flour Gluten-free option available
  • 1 tablespoon instant espresso powder Optional
  • 1 teaspoon baking powder Ensure freshness
  • 1 teaspoon baking soda Ensure freshness
  • 1/2 teaspoon salt Can substitute with sea salt
  • 1 cup sour cream Plain yogurt is a good substitute
  • 1/2 cup vegetable oil Olive or coconut oil can work
  • 2 large eggs No substitutes recommended
  • 2 teaspoons vanilla extract Pure vanilla is preferable
For the Oreo Buttercream Frosting
  • 1 cup butter Vegan butter for dairy-free version
  • 4 cups powdered sugar No direct substitute available
  • 1/4 cup whole milk Can substitute with dairy-free milk
  • 1 cup Oreo cookies Can replace with other sandwich cookies

Equipment

  • Muffin Pan
  • Mixing bowls
  • whisk
  • spatula
  • piping bag
  • Oven

Method
 

Step-by-Step Instructions for Oreo Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together dry ingredients: sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk wet ingredients: sour cream, oil, eggs, and vanilla. Slowly stir in boiling water.
  4. Combine the wet and dry mixtures, mixing gently until just combined.
  5. Fill cupcake liners about two-thirds full and bake for 20-23 minutes, until a toothpick comes out clean.
  6. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack.
  7. For frosting, crush Oreo cookies and mix softened butter, powdered sugar, vanilla, and milk until fluffy. Fold in Oreo crumbs.
  8. Frost cooled cupcakes with Oreo buttercream and garnish with additional Oreos if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 220mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow cupcakes to cool completely before frosting.

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