If you’re searching for a delightful dessert that’s sure to impress both family and friends, look no further than these mouth-watering Oreo cupcakes. A standout sugary treat, these perfectly moist cupcakes blend the rich, chocolatey taste of Oreos with light, fluffy cake, making them an irresistible indulgence.
I first discovered this recipe when trying to recreate a childhood favorite I used to enjoy with my grandmother. Every Saturday morning, we would bake a batch of cupcakes to take to our local picnic spot by the lake. Adding Oreos to our traditional family cupcake mix became an instant hit, creating cherished memories that I now share with my own children on our weekend baking adventures.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and universal appeal. With a few standard kitchen staples and some crushed Oreos, you can whip up a batch of cupcakes that capture that delicious cookies-and-cream flavor. Perfect for any occasion, these cupcakes are both easy to make and always a crowd-pleaser. Plus, the soft and tender crumb paired with the creamy frosting ensures you’ll end up with a professional-looking dessert each time.
Ingredients Notes
Here’s what you’ll need to craft these delightful cupcakes. For the butter, make sure it’s unsalted and at room temperature to ensure a smooth mix. Any variety of Oreos will do, even those fun seasonal editions. If you prefer a richer chocolate flavor, consider using dark cocoa powder as a substitute for standard cocoa.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make for easy removal once baked.
Step 2
In a large bowl, cream the butter and sugar until light and fluffy. This usually takes about 3-4 minutes. A hand mixer or stand mixer will make this step quicker and easier.
Step 3
Add in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. Gradually add the flour, baking powder, and cocoa powder, mixing until just combined.
Step 4
Gently fold in the crushed Oreos, being careful not to overmix the batter. Fill each cupcake liner about 2/3 full with the batter.
Step 5
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting with your favorite Cream Cheese or vanilla frosting, garnishing with additional Oreo crumbs.
Storage Options
Store the cupcakes in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. These cupcakes also freeze wonderfully—simply wrap each unfrosted cupcake in plastic wrap and place in a freezer-safe bag for up to a month. Thaw at room temperature before serving.
Variations & Substitutions
If you’re catering to certain dietary needs, consider using gluten-free flour and gluten-free Oreos. For a flavor twist, try adding a teaspoon of peppermint extract during the winter holidays or a pinch of cinnamon for a warm dash of spice.
Serving Suggestions
Enjoy these Oreo cupcakes after lunch or dinner as a sweet finish. They also make the perfect addition to holiday gatherings, picnics, and birthday parties. Serve with a tall glass of cold milk or alongside a scoop of vanilla Ice Cream for an extra special treat.
Frequently Asked Questions
Can I use pre-made frosting? Absolutely! Pre-made frosting is a great time-saver if you’re in a pinch. While homemade frosting tends to be fresher and tastier, using a good-quality store-bought option will also complement these cupcakes well.
What should I do if my cupcakes sink in the middle? This can happen if the oven door is opened too frequently or the batter is overmixed, incorporating too much air. Ensure your batter is gently mixed and resist peeking inside the oven while they bake.
How can I tell if the cupcakes are done? It’s best to use a toothpick or skewer. Insert it into the center of a cupcake; if it comes out clean or with just a couple of moist crumbs attached, they’re ready to come out of the oven.
Oreo Cupcakes Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder preferably Dutch-processed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs room temperature
- 0.5 cup milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water for a thinner batter
- 12 whole Oreo cookies coarsely chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients and beat until well combined.
- Carefully stir in the boiling water until the mixture is smooth.
- Fold in the chopped Oreo cookies, then divide the batter evenly among the prepared cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
