These are chocolate cupcakes with an Oreo frosting. They were made for Father’s Day because they were that impressive. These cupcakes are moist with a tasty frosting which has an Oreo flavor. The leftovers from this recipe is what I used to make my Oreo cake pops.
Using a stand or hand mixer, whisk the wet ingredients into the dry ingredients using a hand or stand mixer. Once it is really smooth and free of lumps, pour them into cupcake liners in a muffin tray. I used my 12-hole muffin tray. Bake these chocolate cupcakes for just under 30 minutes to keep it moist enough.
I like to work on the frosting after the cupcakes are baked and cooled down. This allows the cupcakes to be cool enough to be frosted successfully. A hot cupcake lets the frosting slide right off. The Oreo buttercream has no chocolate and has Oreo crumbs instead. You could crush your Oreos in a blender or food processor to get those fine crumbs. Whisk it last into your buttercream and keep this refrigerated as your cupcakes bake. Take it out when the chocolate cupcakes are cooled to room temperature and decorate using piping bags or a ziplock bag.
Make cake pops using any leftover chocolate Oreo cupcakes!
Ingredients
Chocolate Cupcakes
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoons salt
1 teaspoon baking powder
2 large eggs, at room temperature
1 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1/4 cup almond/dairy milk, at room temperature
1 teaspoon vanilla extract
Oreo buttercream
1 cup unsalted butter, at room temperature
4 cups icing (confectioners') sugar, sifted
4 tablespoons cream
10 Oreos, crushed into crumbs
Instructions
Chocolate cupcakes
- Preheat the oven to 400°F/205°C.
- Using a hand or stand mixer, whisk the flour, cocoa powder, salt and baking powder together.
- In a separate bowl, whisk the softened butter, granulated sugar, vanilla extract and eggs together, adding the milk last.
- Combine the mixture in steps 1&2 until smooth. This is your cupcake batter.
- Line a 12-hole muffin tray with cupcake liners.
- Pour the cupcake batter 1/2 cup full in each hole.
- Bake in the preheated oven for 15 minutes, checking with a toothpick. If the toothpick comes out dry it's ready.
- Let the cupcakes cool in the muffin tray before taking them out. Whiles the cupcakes cool, make your buttercream.
Oreo buttercream
- Using a hand or stand mixer, whisk the butter until it is silky smooth.
- Add in a few cups of the confectioners' (icing) sugar into the same bowl as the butter, and whisk it together, scraping the sides as you go along to catch any stray sugar. Do this for about 2 minutes.
- Whisk in the vanilla extract and whipping cream. Add the crushed Oreos at this stage and whisk until it turns slightly grey. This is your buttercream.
- Place this buttercream into piping bags and directly pipe this onto your cooled cupcakes.
- Refrigerate the frosted cupcakes for at least 1 hour to set the buttercream.
- Store any cupcake leftovers in airtight containers in the fridge for 4 days or in the freezer for about 2 months.
Notes
Use leftover cupcakes to make cake pops!