5 Chocolate Oreo Cupcakes Recipe
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
For the chocolate cupcakes:
- 1 cup all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 1 large egg room temp.
- 1 tsp.vanilla extract
- 1/4 cup Vanilla cream liquor
- 1/4 cup boiling water
- 1 tsp. instant coffee granules
For the Oreo frosting:
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 3 tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- ¾ cup finely crushed Oreo crumbs
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder,
baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until
Add the instant coffee to the 4 cup boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
To make Oreo frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a
large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined.
Add the Oreo crumbs on low-speed and combine.
Pipe the frosting on the cooled cupcakes.
Garnish each one with a mini Oreo.
Calories: 999kcal | Carbohydrates: 129g | Protein: 6g | Fat: 52g | Saturated Fat: 33g | Cholesterol: 121mg | Sodium: 438mg | Potassium: 283mg | Fiber: 2g | Sugar: 103g | Vitamin A: 1127IU | Calcium: 95mg | Iron: 4mg