Introduction
Oreo cupcakes are a delightful treat that combines the rich flavor of chocolate with the iconic crunch of Oreo cookies. Ideal for celebrations, bakery-style cravings, or just a sweet indulgence, these cupcakes are sure to impress anyone who tries them. The recipe is simple and results in moist, fluffy cupcakes with a creamy Oreo frosting that is hard to resist.
Detailed Ingredients with measures
For the cupcakes:
– all-purpose flour: 1 cup
– granulated sugar: 1 cup
– unsweetened cocoa powder: 1/2 cup
– baking powder: 1 tsp
– baking soda: 1/2 tsp
– salt: 1/4 tsp
– eggs: 2 large
– milk: 1/2 cup
– vegetable oil: 1/4 cup
– vanilla extract: 1 tsp
– boiling water: 1/2 cup
– crushed Oreo cookies: 1/2 cup
For the frosting:
– unsalted butter (softened): 1/2 cup
– powdered sugar: 2 cups
– heavy cream: 2-3 tbsp
– vanilla extract: 1 tsp
– crushed Oreo cookies: 1/2 cup
Prep Time
The preparation of these delightful Oreo cupcakes takes approximately 15-20 minutes. This includes measuring out the ingredients, mixing the batter, and preparing the frosting.
Cook Time, Total Time, Yield
The baking time for the cupcakes is around 20-25 minutes. The total time from start to finish, including preparation and baking, is roughly 45-50 minutes. This recipe yields about 12 delicious Oreo cupcakes, perfect for sharing or enjoying all on your own!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
Prepare the Oreo Cookies
Take 12 Oreo cookies, separate the cream filling from the cookie halves, and set the cream aside in a bowl. Finely crush the cookie halves and keep them aside for later use.
Mix the Dry Ingredients
In a mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk the mixture until it is well blended.
Beat the Wet Ingredients
In another large bowl, beat together the separated Oreo cream, sugar, and butter until creamy. Add in the eggs one at a time, mixing well after each addition. Finally, incorporate the vanilla extract.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix until just combined, ensuring not to overmix.
Add Milk
Pour in the milk and mix until the batter is smooth and has a pouring consistency.
Fold in the Crushed Oreos
Gently fold in the crushed Oreo cookie pieces into the batter until evenly distributed.
Fill the Muffin Tin
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake the Cupcakes
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
In a bowl, beat together the remaining Oreo cream, butter, and powdered sugar until you achieve a smooth frosting. If desired, you can add a splash of milk to adjust the consistency.
Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag to frost them with the prepared Oreo frosting.
Decorate with Oreo Half
For decoration, top each frosted cupcake with half an Oreo cookie.
Notes
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Customization
Feel free to add mini chocolate chips or other flavorings to enhance the cupcake batter.
Serving Suggestions
These cupcakes can be served at parties, events, or just as a delightful treat for yourself and your family.
Variations
Consider using different flavored Oreos for a unique twist on the classic recipe.
