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The BEST Oreo Cupcake Recipe with Chocolate Buttercream Frosting: a perfect treat for any party #dessert #cupcakes #recipe

The Best Oreo Cupcake Recipe with Chocolate Buttercream (Easy)

Step-by-step photo tutorial for making Oreo cupcakes, turning plain cupcakes into extraordinary with each Oreo flavored bite, topped with chocolate buttercream frosting!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 24 Servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for the Cupcakes:
  • 2 ½ Cups Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2/3 Cup Unsalted Butter, room temperature
  • 1 ¾ Cups Sugar
  • 2 Eggs
  • 1 ½ Tsp Vanilla Extract
  • 1 ¼ Cups Milk
  • 2 Cups Oreo Cookie Pieces
Ingredients for the Frosting:
  • 3 Cups Powdered Sugar
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Tsp Salt
  • 1 Cup Unsalted Butter, room temperature
  • 2 Tsp Vanilla Extract
  • 1/4 Cup Heavy Cream

Equipment

  • Cupcake Pans
  • Cupcake Liners or Non-Stick Spray
  • Measuring Cups and Spoons
  • Bowls
  • Stand mixer or hand mixer
  • Optional Supplies: Flour Sifter and Ice Cream Scoops with Trigger Release

Method
 

Directions to Make Oreo Cupcakes
    Step 1: Prep
    1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
    Step 2: Dry Ingredients
    1. Mix together the flour, baking powder, and salt. For an extra smooth batter, sift your flour.
    Step 3: Wet Ingredients (In a separate bowl)
    1. Cream the butter and sugar with a mixer until fluffy. Make sure to scrape down the sides of the bowl a few times to get an even consistency. (I used my stand mixer)
    2. Add the eggs and vanilla, and mix until smooth.
    Step 4: Combine Wet and Dry Ingredients
    1. Alternate mixing the flour mixture and milk into the wet ingredients, a little at a time until everything is blended completely.
    2. Mix in the Oreo cookie crumbs.
    Step 5: Bake Cupcakes
    1. Spoon the cupcake batter into each cup of the prepared cupcake pan.
    2. Bake the cupcakes for 20-25 minutes. To tell if they are done, insert a toothpick in the center, if it comes out without batter on it, the cupcakes are ready.
    3. Carefully place the cupcakes on a cooling rack. Let them cool completely before frosting and decorating them.
    Directions to Make the Chocolate Buttercream Frosting
      Step 1: Dry Ingredients
      1. Mix the cocoa and powdered sugar into a bowl. (I suggest sifting these ingredients to take out any lumps so your frosting turns out nice and smooth)
      2. Stir in the salt.
      Step 2: Wet Ingredients
      1. Beat the butter on high for 3-5 minutes with a mixer. When it's creamy and all mixed together, add the vanilla.
      2. Add the sugar and whipping cream, then beat together, and occasionally scrape down the sides of the bowl. Once the sugar is all mixed in, beat until the frosting texture is fluffy, smooth, and creamy.
      Step 3: Frost the Cupcakes
      1. Spread the frosting on the top of cooled cupcakes or place the frosting in a decorating bag, and pipe the frosting on the top.

      Notes

      Pro Tip: To make this recipe just right, I recommend using a flour Sifter to make your batter and frosting not lumpy and use an Ice Cream Scoop with Trigger Release to scoop the batter into the cupcake pan to make evenly sized cupcakes--just like the pros! This style is my favorite --> Ice Cream Scoops. 
      How to Make Oreo Pieces the Less Messy Way: Place whole Oreo cookies in a plastic bag. You can use large or mini Oreo cookies. Squeeze the air out of the bag and use a rolling pin to break the Oreos. Keep rolling, until your Oreos reach the desired size.
      Storage: Store extra frosting in the fridge for about a week, or in the freezer for about a month. Store cupcakes in an airtight container, and serve within a few days of being frosted.