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–+ servings
Oreo Cupcakes

Delightful Oreo Cupcakes with Creamy Buttercream Bliss

These Oreo Cupcakes combine rich chocolate cake and creamy buttercream for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Boiling Water
  • 1 cup Granulated Sugar Brown sugar can be swapped for deeper flavor.
  • ¾ cup Dutch Processed Cocoa Powder Regular cocoa can be used but may slightly change flavor.
  • 1 ¼ cups All-Purpose Flour Gluten-free blend can be used.
  • 1 tbsp Instant Espresso Powder Optional, enhances chocolate flavor.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt Essential!
  • ½ cup Sour Cream Can substitute with buttermilk or yogurt.
  • ½ cup Vegetable Oil Melted butter can be used as an alternative.
  • 2 large Large Eggs Room temperature eggs mix better.
  • 1 tsp Vanilla Extract Pure vanilla is preferred.
For the Oreo Buttercream
  • 6 Oreo Cookies Oreo Cookies (for buttercream) Crushed finely.
  • ½ cup Butter Cool room temperature.
  • 2 cups Powdered Sugar Sifted.
  • 2-4 tbsp Whole Milk Adjust for consistency.
For Decoration
  • 12 cookies Oreo Cookies (for decoration) Can also use crushed Oreos.

Equipment

  • Cupcake tray
  • Mixing bowls
  • Whisk
  • piping bag
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners.
  2. In a large mixing bowl, combine granulated sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sour cream, vegetable oil, eggs, and vanilla. Stir in boiling water.
  4. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
  5. Divide the batter among the cupcake cups, filling two-thirds full. Bake for 20-23 minutes.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Crush Oreo cookies. Beat butter until creamy, then mix in powdered sugar, vanilla, and milk alternately.
  8. Fold in crushed Oreos to create the buttercream. Pipe onto cooled cupcakes and top with whole Oreos.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at cool room temperature for the best frosting texture. Use the spoon-and-level method for accurate flour measurement.

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