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

Oreo Cupcakes

Soft, buttery cupcakes with bits of Oreos, and a creamy dark chocolate frosting!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
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