Looking for the perfect Valentine's day gift to your loved ones? Or to yourself?
These Oreo Cupcakes stuffed with more Oreos than you think are guaranteed to win everyone's hearts.
These cupcakes might be one of the best things I've ever baked up -- they have a chocolate base stuffed with buckets of Oreo chunks, frosted with an Oreo buttercream, sprinkled with more Oreo crumbs and topped with a full Oreo. Tell me you're not drooling already! Because, I certainly am, just typing this out.
The best part in this recipe (and any cupcake recipe to be honest) is piping the frosting. You can pipe it however your heart desires -- I personally love a mountain of frosting on mine.
And if you feel like being super extra (I sure did), slide in a full medium sized Oreo halfway through just like in the photo on the right above. More Oreos the better, right?!
Speaking of frosting and more Oreos, here are a couple of things to keep in mind:
Blend the Oreos: Make sure to crush the Oreos well in a blender/food processor before folding them in to the buttercream frosting (during Step 6 in the recipe below) instead of crushing them by hand. We do not want any big chunks of biscuits in our frosting because, those will clog the piping bag while applying the frosting. Not fun at all and I learned this the hard way.
Refrigerate the finished cupcakes: If you do chose to top the frosting with full Oreos and do not serve those cupcakes right away/or have some left over, make sure to refrigerate them. Otherwise, the Oreos will get soggy and soft and will lost it's crunchy-ness.
The rest of the recipe is pretty simple and super fun.
And with that, I wish you all a wonderful V-Day filled with delicious sweets. Oh and here's a kind reminder to love yourself first <3.
Other Valentine's treats to try:
Prep Time: 1 hour
Cook Time: 22 - 27 minutes
Total Time: 1 hour and 27 minutes
Serves: 12 Standard Size Cupcakes
For the Cupcakes:
1 cup all purpose flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup vegetable oil
1/2 cup buttermilk (If you do not have buttermilk, simply make it my mixing 1/2 cup milk with 1/2 tbsp lemon juice)
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder
3/4 cup Oreo chunks
For the Frosting:
1 cup softened, unsalted butter
3 cups icing sugar
2.5 tbsp whipping cream
1 tsp vanilla extract
3/4 cup crushed Oreo crumbs (Make sure to crush the Oreos well in a blender/food processor -- otherwise big chunks will clog your piping bag while frosting. Not fun!)
Prepare a 12-tin cupcake pan with cupcake liners. Preheat oven to 350° F.
In a large bowl, mix sifted flour, cocoa, baking powder, baking soda, and salt. Then, add in both brown and granulated sugars and mix well. Then, add the oil, buttermilk, egg, and vanilla extract and whisk until fully incorporated.
In a medium measuring cup, mix the instant coffee powder and the boiling water. Then, add this coffee mixture to the flour mixture and mix well until all is combined. Finally, fold in the Oreo chunks.
Evenly distribute the batter between all 12 prepared cupcake tins (fill about 3/4 of each tin)
Bake for 22-27 minutes until a toothpick inserted into the center of the cupcakes come out clean.
While the cupcakes are baking, prepare the Oreo buttercream frosting. In a large bowl, beat the butter until smooth using a hand/stand mixer. Then, add the icing sugar 1 cup at a time. Mix well after each addition. Next, add the whipping cream followed by vanilla extract and continue to beat on medium speed until fully incorporated and creamy. Finally, fold in the Oreo crumbs.
Once the cupcakes are baked, transfer to a cooling rack and let cool. Spoon the buttercream into a piping bag and apply on each cupcake. Top with more Oreo crumbs if you wish.
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