Description
Indulge in these delightful Oreo cupcakes featuring rich chocolate cake, creamy filling, and a crunchy cookie topping—perfect for any celebration or sweet craving!
Ingredients
Scale
For the Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole or as preferred)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup crushed Oreo cookies
For the Frosting:
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 3 tbsp milk (as needed)
- Additional crushed Oreos for topping
Instructions
For the Cupcake Batter:
- 1. Preheat your oven to 350°F (175°C).
- 2. Line a muffin tin with cupcake liners.
- 3. In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- 4. In another bowl, mix milk, vegetable oil, eggs, and vanilla extract until smooth.
- 5. Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are fine).
- 6. Gently fold in the crushed Oreo cookies.
- 7. Spoon the batter into prepared cupcake liners until they’re about two-thirds full.
- 8. Bake for about 18-20 minutes or until a toothpick comes out clean.
- 9. Allow cupcakes to cool in the tin for five minutes before transferring to a wire rack to cool completely.
For the Frosting:
- 10. In a mixing bowl, beat softened butter until creamy.
- 11. Gradually add powdered sugar and mix well.
- 12. Add milk as needed to reach desired consistency.
- 13. Frost cooled cupcakes and sprinkle additional crushed Oreos on top for decoration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: <0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg