These Chocolate Oreo Cupcakes are not only tender, creamy, and moist but they are also loaded from the inside out with Oreo buttercream making them the most addictive cupcakes!
Oreo cookies have the best element of surprise. What I mean is that even though I know just how delicious they are and I giggle like a little girl when I found some in my pantry, I still find myself surprised by how good they taste every time I bite into one.
Not every cookie has the ability to upgrade so many desserts. That’s why we all love Oreo Cake, Oreo Cheesecake, Oreo milkshake, and of course Oreo Cupcakes.
Despite the fact that the Oreo Cookies steal the show I would like to note that the chocolate cupcakes (recipe by Jennifer Shea) are the true star. They are the most tender, moist, and easiest cupcakes and I highly recommend you try it out soon as I have no doubt it will be your go-to chocolate cupcakes recipe.
Ingredients In These Chocolate Oreo Cupcakes:
- AP Flour
- Dutch-process cocoa powder, you can use regular cocoa powder, however, the cupcakes might not come out very dark.
- Baking powder
- Baking soda
- Egg and egg yolk. If you wish to double the recipe use 3 eggs instead of 2 eggs and 2 egg yolks.
- Milk, use whole milk if you can. The fat in the milk will contribute to the tenderness of the cupcakes.
- Canola oil. Using oil will help the cupcakes stay moist and fresh for a few days.
- Vanilla extracts
- Boiling water. Using boiling water will help bloom the cocoa and release the flavors.
How To Make the Cupcakes?
Baking the cupcakes is a very simple process. You can use a stand mixer, hand mixer or simply a hand whisk like the example below.
Firstly we need to sift the dry ingredients in a large bowl (excluding the sugar), then in a separate large bowl, we will combine the remaining of the ingredients (excluding the boiling water) without mixing.
Next step will be to add the dry mix on top and mix until smooth.
Lastly, we will drizzle in the boiling water, mix into a smooth batter and allow the mix to sit for 15 minutes.
Why the 15 minutes rest?
Well, as mentioned above the boiling water helps the cocoa powder to bloom, meaning it dissolves, thickens and releases all the flavors within the powder. Allowing the batter to sit for 15 minutes will ensure the powder blooms properly.
I’m in a hurry, can I skip it?
Yes, I baked this recipe both ways and it turned out great each time. However, the rest time does make a difference when it comes to the richness of the chocolate flavors.
Can I use cold water?
No. Cocoa powder will not dissolve in cold or even warm water. Boiling water is the way to go.
Making the Buttercream:
I chose to make Swiss Meringue buttercream this time because I love the large amount this recipe yields (4 cups). However, you can use whichever buttercream you prefer. For example American Buttercream, Old Fashion Buttercream (minus the honey), or even Ice Cream Buttercream.
As you can see the cupcakes are filled with white buttercream which is the same buttercream made mixed with Oreo filling. The cupcakes are topped with some buttercream that was mixed with finely ground Oreo cookies (no filling).
Storing The Cupcakes:
The cupcakes will stay fresh covered at room temperature for up to 2 days, also in the freezer sealed in a freezable bag for up to 2 months.
The Buttercream can be stored at room temperature, covered for up to 2 days also in the refrigerator for up to 14 days.
Few more important notes about these Chocolate Oreo Cupcakes:
- You can add some chopped Oreo cookies into the cupcakes butter. (About 8-10 cookies)
- The buttercream will have a nice speckled color from the ground cookies. However, please know that if you make the buttercream a day or two in advanced it will get darker.
- If you are using a narrow tip such and Wilton 1M make sure you ground the cookies very fine. Otherwise, some cookie lumps will not be able to push through the tip.
- I filled the cupcakes liners 3/4 full and the cupcakes raised over the top. But if you are not sure how you prefer the cupcakes to look, I would recommend “test bake” a few in advance (halfway full, 3/4 way full).
- The cupcakes can be frozen with the buttercream. Make you you remove the cupcakes and place them in a safe place a few hours or the night before eating.
Also, one more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
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Chocolate Oreo Cupcakes
Swiss Meringue Buttercream
- 6 Large Egg whites
- 1 1/4 Cup Sugar (250 g / 8.5 oz)
- 1/4 tsp Cream of tartar
- 2 Cups Unsalted butter, soft (454 g / 16 oz)
- 20 Oreo Cookies
- 1 1/2 Cup AP Flour (180 g / 6 oz)
- 1/2 Cup + 2TBS Cocoa powder (65 g / 2.5 oz)
- 1 1/8 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Large Egg
- 1 Large Egg yolk
- 3/4 Cup Milk (180 ml / 6 oz)
- 1/3 Cup Canola Oil (90 ml / 3 oz)
- 2 tsp Vanilla Extract
- 1 1/3 Cup Sugar (275 g / 10 oz)
- 2/3 Cup Boiling Water (150 ml / 5 oz)
To Make the Buttercream
In a bowl of a standing mixer, pour the sugar then add the egg whites and cream of tartar. Use a hand whisk to blend it all.
Place the bowl on top of a pot with simmering water on the stove. Make sure the water does not touch the bottom of the bowl.
Use a hand whisk to stir the mix and cook until it reaches 130F or when the sugar has dissolved.
Remove bowl from stove and back to the mixer fitted with the whisk attachment.
Mix until a stiff meringue has formed and the bottom of the bowl is cool to the touch of your hand.
Reduce speed to low-medium and add the butter a piece at a time, gradually increase speed to medium-high and mix until a smooth creamy buttercream has formed.
Measure 1 cup of buttercream and place in a medium bowl
Separate the Oreos cookies remove and place the filling in the bowl with the small amount of buttercream.
Use a fork or a hand whisk to blend the filling and buttercream then in a piping bag fitted with a round tip.
Place the separated cookies in a food processor and process it into a very fine meal. Remove and lumps or large pieces you notice.
Sprinkle the ground Oreos on top of the buttercream and mix until a cohesive buttercream has formed.
Fill a large piping bag fitted with a large tip (your choice of shape).
Baking The Cupcakes
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt and mix to blend.
In a bowl of a standing mixer, place the eggs, milk, oil, and vanilla pour the sugar on top then add the dry ingredients.
Use the paddle attachment to mix on low until completely smooth then pour the boiling water and mixing carefully until smooth. Let sit for 15 minutes. (do not over mix)
Fill cupcakes liners 3/4 full and bake for 15-18 minutes until a toothpick comes out dry from the center of the cupcakes.
Preheat oven to 350F, line 1-12 cup muffin tines with cupcakes liners.
Remove from stove and allow to completely cool before filling and decorating.
Filling and piping the cupcakes
Using a sharp knife, cut an inch sized circle at the center of each cupcake. Make sure you insert the knife 1" deep and as you cut around, create a cone-shaped piece you can easily remove.
Use the white buttercream to fill the center of the cupcakes then the dark buttercream to pipe the cupcake.