Chocolate Oreo Cupcakes
Deliciously moist chocolate cupcakes studded with Oreos and topped with a creamy Oreo-cream cheese frosting.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs (room temperature)
- 1 cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream (room temperature)
- 1 teaspoon espresso powder
- ½ cup hot water
- 16 pieces Oreos (optional)
For the Frosting
- ¾ cup butter (room temperature)
- 3 ¾ cup confectioners' sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 oz cream cheese (cold)
- ½ cup Oreos (crushed into fine crumbs)
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together all the dry ingredients: flour, black cocoa powder, baking powder, baking soda, and kosher salt.
- In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, sour cream, espresso powder, and hot water until well combined.
- Combine the wet ingredients with the dry ingredients and mix until just incorporated.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking at 16 minutes for doneness. They should be moist and fluffy.
Make the Frosting
- In a mixing bowl, beat the butter and cream cheese together until smooth.
- Gradually add the confectioners' sugar, mixing until fully combined.
- Fold in the crushed Oreos and adjust the consistency by chilling or adding a splash of milk if needed.
Assembly
- Pipe or dollop the frosting onto the cooled cupcakes.
- Top each cupcake with a mini Oreo half, if desired.
- Refrigerate briefly if you want neat edges.
Notes
For variations, consider substituting Greek yogurt for sour cream and using alternative oils. Store in an airtight container in the fridge for up to 4 days.