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Penguin Cupcakes Made with Oreos

Delightful Penguin Cupcakes Made with Oreos for Fun Celebrations

These whimsical Penguin Cupcakes Made with Oreos are a delightful treat perfect for celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Use cake flour for a lighter texture.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a unique flavor.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-process cocoa can provide a deeper taste.
  • 1 tsp Baking Powder Ensure freshness for the best rise.
  • 1/2 tsp Baking Soda Without it, increase baking powder slightly.
  • 1/4 tsp Salt Avoid if using salted butter in frosting.
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used as an alternative.
  • 1/2 cup Buttermilk Substitute with milk plus vinegar or lemon juice.
  • 1 tsp Vanilla Extract Use pure extract for the best quality.
  • 1 cup Oreo Cookie Crumbs Replace with any chocolate cookie crumbs for variety.
For the Frosting
  • 1/2 cup Butter Vegan butter works for a dairy-free option.
  • 2 cups Powdered Sugar Adjust to achieve desired frosting consistency.
  • 2 tbsp Milk Use alternative milk for a lactose-free version.
For Decoration
  • 1 batch Black and White Icing Substitute with colored fondant for more flexibility.
  • 12 pieces Mini Oreos Replace with chocolate-covered pretzels for added crunch.
  • 1 pack Candy Eyes Chocolate chips make a suitable alternative.

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with colorful cupcake liners.
  2. In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the large egg, vegetable oil, buttermilk, and vanilla extract until fully combined.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Gently fold in the Oreo cookie crumbs using a spatula.
  6. Carefully fill each cupcake liner about two-thirds full with batter.
  7. Bake the cupcakes for 20-25 minutes, or until a toothpick comes out clean.
  8. Allow the baked cupcakes to cool in the pan for approximately 10-15 minutes before transferring them to a wire rack.
  9. In a large bowl, beat the softened butter until creamy, then add in the powdered sugar and mix until light and fluffy.
  10. Generously frost the cooled cupcakes with buttercream, creating a lovely swirl on top.
  11. Using black and white icing, create adorable penguin faces on each frosted cupcake.
  12. Add any extra decorations as desired, and serve at your next gathering.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container for up to 3 days at room temperature. Refrigerate for up to 5 days, or freeze unfrosted cupcakes for up to 3 months.

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