Chocolate Oreo Cupcakes
Scrumptiously moist and fluffy chocolate cupcakes stuffed full of Oreo crumbs, and topped with a thick and creamy Oreo crumb buttercream frosting!
Servings: 12 - 14 cupcakes
Calories: 617kcal
Ingredients
For the Cupcakes
- 1 cup (125g) cake flour*
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (50g) Oreo crumbs about 5 Oreos
- 2 large eggs room temperature
- ¾ cup (150g) light brown sugar
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter melted
- ½ cup (120g) Greek style yogurt
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter softened
- 1 cup (100g) Oreo crumbs about 10 Oreos
- 3 - 4 tablespoons milk
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and Oreo crumbs. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cups, filling only 2/3 full.
- Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean with moist crumbs.
- Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy.
- Beat in the Oreo crumbs and milk until smooth, and spreadable. Add more milk if needed.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. You can also frost the cupcakes using a palette knife like pictured.
- Decorate with whole Oreos, or more Oreo crumbs.
Notes
*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.
Nutrition
Serving: 1cupcake | Calories: 617kcal | Carbohydrates: 95g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 219mg | Fiber: 1g | Sugar: 78g