This amazingly moist cupcake recipe is a classic that should be a staple in your sweet rotation. If you love Oreo cookies, try these chocolate cupcakes with Oreos and buttercream. The buttercream is an OreO lover’s dream, filled with crushed cookies, chocolate chips and, of course, a bit of chocolate.
If you like Oreos, you’ll probably love them, but check out my other Oreo cupcake recipes, like these Chocolate Chocolate Cupcake Cookies and Chocolate Chip Cookie Crumbles.
I realize that some of you may be asking why you need an up-to-date recipe for Oreo frosting, and you may be thinking that all I need to do is add a few crushed cookies to freeze the vanilla.
That’s the general idea, but with a little finesse, the frosting actually tastes like the filling of an Oreo. As I mentioned before, you can bake your own “Oreo cookie” by following this recipe, and voila, that’s exactly what I did. I mixed some of the frosting for the Oreos into the cupcakes and just topped them with some Oreo cookies.
Mushy and rich, these chocolate fluffy cupcakes are baked and baked to perfection with just the right amount of added crunch. Oreo lovers of all ages will be pampered with these delicious chocolate Oreos, chocolate frosting and chocolate cake filling.
They are baked in the oven at 350 degrees Celsius (180 degrees Celsius) for about 20 minutes, or until they are golden brown on the outside and fluffy and crispy on the top.
To develop these cupcakes, I started with a chocolate cupcake that replaced the Dutch processed cocoa powder with black cocoa. Sift the flour, sugar, baking powder, salt, cinnamon, nutmeg and salt in a separate medium bowl. Add 1 / 4 cup chocolate oatmeal (about 1 tablespoon) and 1 teaspoon vanilla extract. You’d find this at the bottom of a cheesecake, but it’s really good in these chocolate oatmeal cups.
During baking, the cake portions are browned to a black colour indistinguishable from the crust colour and the cupcakes to an even darker brown.
To make the Oreo crumbs, I crushed the Oreo biscuits in a blender and saponified the mixture to make sure I didn’t have large chunks in the frosting. I searched the internet for a recipe to freeze these Oreos cupcakes and all my eyes were on Cookie Cream Frostings because there were so many. It was a simple sugar butter cream from the pastry shop, but I liked the idea of a frozen recipe, which I found too sweet on its own, and which reflected the sugary, nostalgic filling of the Oreo cream better than a more elegant, grown-up frosting.
To make the cupcakes, mix all the ingredients together as described in the recipe, then twist the Oreos and place a cookie on the bottom of a cupcake liner with the cream side facing up. Line the bases of the cupcake pans with cake covers and place the cookies with the cream side down. You can also pour a whole Oreo into a bottom layer, about 1 / 4 inch wide and 1 inch deep, pour the dough over it and pour over with a biscuit.
In a large mixing bowl mix flour, sugar, baking soda, salt and baking powder, cocoa powder and salt.
Add eggs, milk, oil and vanilla and form a well from the dry ingredients, add eggs and milk. Oreo Bottom Cupcakes can be made with a white cake mix with a little brown sugar and a pinch of salt. Place the Oreos on the bottom of a muffin pan and place the top layer of flour in a baking dish and top with pieces of chocolate.
The Oreo cupcakes I made back then were topped with top-notch homemade Oreos, and the ones I bring to you today are topped off with bought-in items. These simple Oreo cupcakes might just be the best thing that ever happened to Oreos.
Once again, the other modification I have included is to place the Oreo cookies at the bottom of the cupcake tin before pouring the dough over the top to bake. My son prefers Oreos on the floor, so I’ve baked half of my cupcakes with them, and they’ll act like OreO cookies when I bake them.
To apply this aspect to the Oreo cupcakes, I used black cocoa, which gives these cupcakes a great consistency. I also added some brown sugar and a few drops of vanilla powder to the dough. To give the frosting the flavour of a tasty chocolate biscuit, add a ton of crushed Oreos. This gives you the Oreo crunch you get with every bite, but also gives it a bit more of a cookie – like texture and taste.
Black cocoa is one of the most popular cocoa varieties in the world and behaves just as well as Dutch processed cocoa. It is a very good source of protein and a great alternative to cocoa powder, but it must behave like a Dutch processed chocolate.