Craving a decadent dessert that’s both satisfyingly familiar and delightfully homemade? Our Homemade Oreo Cupcakes recipe delivers precisely that, offering a delightful twist on a beloved classic that’s perfect for any occasion and remarkably easy to whip up.
Key Ingredients for Homemade Oreo Cupcakes
- For the Cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup hot water or hot brewed coffee (enhances chocolate flavor)
- 1 cup finely crushed Oreos (about 10-12 cookies)
- For the Oreo Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ⅓ cup milk or heavy cream
- 1 teaspoon vanilla extract
- ½ cup finely crushed Oreos (about 5-6 cookies)
- Optional: Milk or cream for achieving desired consistency
How to Make Homemade Oreo Cupcakes
Whipping up these Homemade Oreo Cupcakes is a joyous experience, promising a rich chocolatey flavor and that unmistakable Oreo crunch in every bite. With a prep time of about 25 minutes and a bake time of 20-25 minutes, these cupcakes are surprisingly simple yet yield a dessert that truly satisfies. The moist crumb, infused with crushed Oreos, is perfectly complemented by a luscious Oreo buttercream, making each bite an unforgettable treat.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This incorporates air, contributing to a tender cupcake.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
- Incorporate Hot Liquid and Oreos: In a small bowl, carefully stir the hot water or hot brewed coffee into the batter until smooth. This step is crucial for blooming the cocoa and creating a very moist cake. Then, gently fold in the finely crushed 1 cup of Oreos. The batter will be quite thin.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Attempting to frost warm cupcakes will result in melted frosting, so ensure they are thoroughly cooled.
- Make the Oreo Buttercream Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Add Powdered Sugar and Liquid: Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, beating until smooth and creamy. Add the vanilla extract and beat to combine.
- Incorporate Crushed Oreos: Stir in the remaining ½ cup of finely crushed Oreos. If the frosting is too thick, add a teaspoon of milk or cream at a time until desired consistency is reached. If it’s too thin, add a bit more sifted powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one with the Oreo buttercream. You can use a piping bag with a decorative tip for a more polished look, or simply use an offset spatula for a rustic charm.
Why You’ll Love This Homemade Oreo Cupcakes
These Homemade Oreo Cupcakes are an absolute dream for any cookie and cake lover, offering that satisfyingly rich chocolate flavor you expect, elevated with the iconic crunch of real Oreos. The joy of making these from scratch lies not only in their incredible taste but also in the significant cost savings compared to store-bought or bakery versions, allowing you to indulge in gourmet treats without breaking the bank. Plus, the delightful surprise of cookie crumbles baked into the moist cake and swirled into the creamy frosting makes them truly special and utterly irresistible.
Forget the fuss of searching for the perfect store-bought solution; these Homemade Oreo Cupcakes are a testament to how simple ingredients and a little love can create something truly extraordinary. They’re a delightful alternative to a standard chocolate cake, offering a more playful and intensely flavored experience. Ready to elevate your dessert game and share some homemade happiness? Give these incredible cupcakes a try today – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: For optimal freshness, store frosted Homemade Oreo Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The frosting holds up well in the fridge.
- Room Temperature: If unfrosted, cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze frosted cupcakes, place them on a flat tray in the freezer until firm. Then, carefully wrap each cupcake individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe airtight container. They can be frozen for up to 2-3 months.
- Reheating (if desired): While cupcakes are best enjoyed at room temperature, if they have been refrigerated and you prefer them softer, let them sit out at room temperature for about 30-60 minutes before serving. Do not reheat frosted cupcakes in a microwave, as this will melt the frosting.
Final Thoughts
These Homemade Oreo Cupcakes are a guaranteed crowd-pleaser, marrying the beloved flavors of chocolate and Oreo into a perfectly portioned treat. We encourage you to dive into this recipe and experience the joy of creating these delightful cupcakes from scratch; they are truly worth every bit of the effort.
Homemade Oreo Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This incorporates air, contributing to a tender cupcake.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 1 cup buttermilk, at room temperature
- In a small bowl, carefully stir the hot water or hot brewed coffee into the batter until smooth. This step is crucial for blooming the cocoa and creating a very moist cake. Then, gently fold in the finely crushed 1 cup of Oreos. The batter will be quite thin.0.5 cup hot water or hot brewed coffee, 1 cup finely crushed Oreos
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Attempting to frost warm cupcakes will result in melted frosting, so ensure they are thoroughly cooled.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, beating until smooth and creamy. Add the vanilla extract and beat to combine.4 cups powdered sugar, sifted, 0.33 cup milk or heavy cream, 1 teaspoon vanilla extract
- Stir in the remaining ½ cup of finely crushed Oreos. If the frosting is too thick, add a teaspoon of milk or cream at a time until desired consistency is reached. If it’s too thin, add a bit more sifted powdered sugar.0.5 cup finely crushed Oreos, Milk or cream
- Once the cupcakes are completely cool, generously frost each one with the Oreo buttercream. You can use a piping bag with a decorative tip for a more polished look, or simply use an offset spatula for a rustic charm.