Description
Moist and fluffy chocolate cupcakes loaded with crushed Oreo cookies and topped with a rich, creamy cookies-and-cream frosting.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 10 Oreo cookies, crushed
- 1 cup (230 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons heavy cream
- 6 Oreo cookies, finely crushed
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, oil, and vanilla until smooth.
- Gradually combine dry ingredients with wet ingredients, alternating with buttermilk, until well blended.
- Gently fold in the crushed Oreo cookies.
- Divide batter evenly into liners, filling each about two-thirds full.
- Bake for 18–20 minutes, then let cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar.
- Mix in vanilla extract and heavy cream until smooth.
- Fold in finely crushed Oreos.
- Frost the cooled cupcakes and garnish with extra Oreo crumbs if desired.
Notes
- Add a whole Oreo at the bottom of each liner for extra texture.
- Substitute buttermilk with milk + 1 teaspoon vinegar or lemon juice.
- Use chocolate ganache instead of frosting for a richer taste.
- Let refrigerated cupcakes sit at room temperature before serving.
- Adjust frosting thickness by adding more powdered sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
