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Oreo Chocolate Cupcakes Recipe

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4.8 from 94 reviews

Delight in these rich and moist Oreo chocolate cupcakes, featuring a smooth chocolate batter, creamy Oreo-studded frosting, and a decadent chocolate coating. Perfectly baked and frosted, they offer a delicious twist on classic chocolate cupcakes with the beloved crunch of Oreo cookies.

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk or milk with 1/2 tbsp vinegar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Oreo Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 tsp vanilla extract
  • 6 Oreo cookies, crushed

Chocolate Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp vegetable oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix the buttermilk (or milk with vinegar), vegetable oil, large egg, and vanilla extract thoroughly.
  4. Make Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently just until incorporated without overmixing. Then, slowly stir in the boiling water until the batter is smooth and runny.
  5. Fill and Bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Let the cupcakes cool completely.
  6. Prepare Oreo Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and heavy cream (or milk), mixing until smooth and fluffy. Stir in vanilla extract. Fold in the crushed Oreo cookies gently to distribute them evenly throughout the frosting.
  7. Pipe Frosting: Using a piping bag fitted with a large round tip, pipe a tall swirl of the Oreo frosting onto each cooled cupcake to create a beautiful, textured finish.
  8. Make Chocolate Coating: Melt the semi-sweet chocolate chips together with vegetable oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the mixture is smooth and glossy.
  9. Dip Cupcakes: Carefully dip each frosted cupcake upside down into the melted chocolate, allowing excess to drip off. Place the dipped cupcakes on parchment paper or a wire rack to set the coating.
  10. Set Coating: Refrigerate the chocolate-coated cupcakes for 15–20 minutes to let the chocolate harden and the coating fix firmly.

Notes

  • Use buttermilk or milk with vinegar to add acidity, which helps tenderize the cupcake and activate the baking soda for better rise.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Boiling water in the batter intensifies the cocoa flavor and ensures a smooth texture.
  • Crushed Oreos in the frosting add delightful crunch and flavor contrast.
  • The chocolate coating adds a rich finish and helps keep the frosting in place.
  • Store cupcakes in the refrigerator after coating to maintain freshness and chocolate firmness.

Find it online: https://mealsbykate.com/oreo-chocolate-cupcakes-recipe/