Chocolate Oreo Cupcakes
Deliciously simple cupcakes combining rich chocolate flavor with crunchy Oreo bits, perfect for any occasion.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour Creates the structure for the cupcakes.
- ½ cup black cocoa powder Adds rich chocolate flavor and a deep color.
- ½ teaspoon baking powder Helps the cupcakes rise to fluffy perfection.
- ½ teaspoon baking soda Balances flavor and assists with leavening.
- ½ teaspoon kosher salt Enhances sweetness and flavor.
- 2 large eggs (room temperature) Binds the ingredients together and adds moisture.
- 1 cup sugar Sweetness that’ll make everyone smile.
- ½ cup vegetable oil Ensures moist cupcakes; can substitute with melted coconut oil.
- 1 teaspoon vanilla extract A classic flavor booster.
- ½ cup sour cream (room temperature) Keeps the cupcakes tender and moist.
- 1 teaspoon espresso powder Intensifies the chocolate flavor without being coffee-flavored.
- ½ cup hot water Melts the cocoa for a smooth batter.
- 16 Oreos (optional) Surprise chunks of cookie goodness in the batter.
For the Frosting
- ¾ cup butter (room temperature) The base for your luxurious frosting.
- 3 ¾ cup confectioners' sugar For sweet, whipped goodness.
- 1 teaspoon vanilla extract Delivers sweetness and flavor to the frosting.
- ½ teaspoon kosher salt Balances sweetness.
- 4 oz cream cheese (cold) Adds creaminess to the frosting.
- ½ cup Oreos (crushed into fine crumbs) For a delicious topping!
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs and sugar together until light and fluffy.
- Add the vegetable oil, vanilla extract, sour cream, and espresso powder to the egg mixture. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Stir until just combined. If using, fold in Oreos gently.
Baking
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for about 5 minutes before transferring to a wire rack.
Frosting
- While the cupcakes cool, in a mixing bowl, beat the butter and cream cheese together until creamy.
- Gradually add the confectioners' sugar, mixing until well combined. Add the vanilla extract and salt and beat until light and fluffy.
Serving
- Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting.
- Sprinkle the crushed Oreos on top for that ultimate Oreo experience.
- Serve them on a cute plate, and watch your friends’ faces light up as they take a bite!
Notes
Pro tips include using room temperature eggs for fluffier cupcakes, not overmixing the batter, and using a good quality cocoa powder for richer flavor.