Oreo Cupcakes

We’re going all out today with cookies inside and on top of cupcakes. These are buttery little cakes, filled with chopped chocolate Oreos (I’m not a fan of the vanilla version, although feel free to use whatever flavour you like), topped with a quick chocolate buttercream frosting that’s not too sweet, made with Dutch-process cocoa for that authentic Oreo feel. Crushed Oreos on top, but of course!

I have made Oreo cupcakes before but they needed a more classic version and new photos. For the frosting, I just went with instinct and my flavour preferences, but the cupcake recipe is adapted from Sally’s Baking Addiction with a few changes. I used a whole egg instead of an egg white for more richness and creamed the butter and sugar instead of using melted butter. The result is a light, fluffy, tender cake that rises beautifully and is so good just by itself!

I like these cupcakes best at room temperature because buttercream hardens in the fridge. However, they do need to be kept chilled at all times and you can set them out for about 20 minutes before eating. The Oreos inside the batter create a nice little bite without being overwhelmingly sweet or anything. The perfect contrast with the dark chocolate frosting! I tend to avoid giant amounts of frosting per cupcake but you can certainly double the amount if you like.

I made a small batch of cupcakes because well, it’s sort of dangerous to have too many lying around at home! You can definitely double the recipes for more. These really are the perfect overlap between cookies and cake! Let me know how you like them 🙂

Oreo Cupcakes

Soft, buttery cupcakes with bits of Oreos, and a creamy dark chocolate frosting!

Prep Time: 30 minutes mins

Cook Time: 25 minutes mins

Total Time: 55 minutes mins

Makes: 6 cupcakes

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Ingredients

  

For the cupcakes

• 1/2 cup + 1/3 cup all-purpose flour (100 gms)
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• Pinch of salt if using unsalted butter
• 1/2 cup butter, at room temperature (115 gms)
• 1/2 cup caster sugar (95 gms)
• 1 egg, at room temperature (see notes)
• 1 tsp vanilla extract
• 1/3 cup milk (80 ml)
• 2 tbsps plain yoghurt, at room temperature
• 7 to 8 chocolate Oreos, chopped

For the frosting

• 1/2 cup butter, at room temp (115 gms)
• 2 tbsps cocoa powder, sifted (Dutch-process cocoa recommended)
• 1/2 cup icing sugar, sifted (30 gms)
• Crushed Oreos for decoration

Instructions

• Preheat the oven to 175 C. Grease or line 6 muffin moulds.
• In a bowl, sift the flour, baking powder, baking soda and salt, if using. Set aside.
• In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the egg and vanilla and beat to combine.
• Pour in the milk, and then add the flour mixture and yoghurt alternately, starting and ending with the flour. This prevents the batter from curdling because of the acid in yoghurt.
• Fold in the chopped Oreos gently. Divide the batter among the muffin moulds and top with more Oreo pieces if you like. Bake for 20 to 25 minutes until the tops are browned and a toothpick poked in the center comes out clean.
• Allow the cupcakes to cool for 10 minutes, then remove from the muffin moulds and set aside to cool completely.
• To make the frosting, beat the butter, cocoa and sugar till smooth and fluffy. If you would like a thicker frosting, you can add more sugar. If the frosting seems too soft, chill it for 10 minutes. Spread it on the top of the cupcakes or pipe it on as you like. Add more crushed Oreos and dig in! Store in the fridge for a week, letting them come to room temperature before eating.

Notes

*You can try this recipe for an eggless variation.

*Adapted from Sally's Baking Addiction

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