This is the best Oreo cupcake recipe. In fact, I’m going to go out on a limb and say the best cupcake recipe ever. The secret to a really good Oreo cupcake is embracing just the best part of the Oreo, the creme. Start with a rich, chocolatey cupcake and top it off with a fluffy Oreo creme buttercream frosting. It’s heaven in cupcake form.
I think there is something about Oreo’s that appeals to the kid in everybody. The same goes for cupcakes, and the combination is really hard to resist. This truly is my favorite cupcake recipe, and Oreo cupcakes are my go-to for birthdays and school parties. One of my favorite things about them is that they are actually better the next day. The flavors mix and mingle and make Oreo magic overnight.
I usually pipe my frosting on with a large open star tip, but an errant piece of cookie crumb was clogging the tip and giving me more than a little grief. So, I snipped the tip off the bag and just squeezed the frosting on in a little dollop. I like the simple, modern look of the frosting like this, and it reminds me of the shape of the creme inside the Oreo.
The Best Oreo Cupcake Recipe
by Melissa at No. 2 Pencil
adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups of sugar
1 3/4 cups of all-purpose flour
3/4 cup of Hershey’s Cocoa (unsweetened cocoa)
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of kosher salt
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of pure vanilla extract
1 cup of hot coffee
Makes 24 cupcakes
Preheat oven to 350 degrees.
Line two muffin trays with cupcake liners. Combine dry ingredients in bowl of stand mixer. Stir slowly to combine dry ingredients with paddle attachment. Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing.
Divide batter evenly between muffin tins; bake 20-25 minutes. Remove from oven and let cool.
Oreo Creme Buttercream Frosting
Creme centers from one package of Double Stuf Oreos; set aside or discard the chocolate cookie pieces
1 cup of room temperature butter (2 sticks)
1 teaspoon of pure vanilla extract
Pinch of kosher salt
1 pound box of powdered sugar
1-2 tablespoons of milk
Combine creme centers and softened butter in stand mixer with paddle attachment. Once those are well combined, add pinch of salt and vanilla. Mix well. Slowly add powdered sugar. Use milk to thin frosting to desired consistency.
I wanted a tiny bit of cookie flecks in my frosting, so I crushed just one piece of cookie and mixed it into the frosting. Perfect.
A couple notes:
- I don’t use the chocolate part of the Oreo in the cupcake because I have found they tend to suck the moisture out of the cake during baking. So think of this as an Oreo, in cupcake form.
- The chocolate pieces of the Oreo can be used for decorating the cupcakes. Try sprinkling finely ground pieces over the top. You can also save the crushed pieces to make no-bake chocolate pie crusts.
- Since the frosting has milk in it, I prefer to refrigerate the cupcakes over night and let them come to room temperature again before serving.
- You don’t taste the coffee in these, it just enhances the chocolatey-ness of the cupcakes.
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