Chocolate Cupcakes with Oreo Buttercream Recipe

Chocolate cupcakes with Oreo buttercream? Yes, please! The rich, moist chocolate base pairs perfectly with a creamy, cookie-packed frosting.

Imagine biting into a soft, chocolatey cupcake topped with a swirl of Oreo-infused buttercream. Pure bliss, right?

In this guide, I’ll walk you through every step so you can create these bakery-style cupcakes at home. Let’s get baking!

What Are Chocolate Cupcakes with Oreo Buttercream?

These cupcakes bring together the best of both worlds—decadent chocolate cake and the classic cookies-and-cream flavor. The cupcakes are soft, fluffy, and full of deep cocoa richness, while the frosting is smooth, buttery, and packed with crushed Oreos.

Perfect for parties, birthdays, or just because you’re craving something amazing!

Definition List: Key Terms

• Cocoa Powder: A fine, unsweetened powder made from roasted cocoa beans, giving the cupcakes a rich chocolate flavor.
• Buttermilk: A tangy, slightly thick milk that keeps the cupcakes extra moist.
• Unsalted Butter: Used for the buttercream to control the salt level and keep the frosting smooth.
• Oreo Cookies: Crushed and mixed into the frosting for that signature cookies-and-cream taste.

Materials Needed

To make these cupcakes, you’ll need the following ingredients and tools:

Ingredients

Ingredient	Quantity	Purpose
All-purpose flour	1 1/4 cups	Provides structure
Cocoa powder	1/2 cup	Adds deep chocolate flavor
Baking powder	1 tsp	Helps cupcakes rise
Baking soda	1/2 tsp	Works with acid for leavening
Salt	1/4 tsp	Enhances flavor
Granulated sugar	3/4 cup	Adds sweetness
Brown sugar	1/4 cup	Adds moisture and depth
Eggs	2	Provides structure and richness
Buttermilk	1/2 cup	Keeps cupcakes moist
Vegetable oil	1/4 cup	Adds tenderness
Vanilla extract	1 tsp	Enhances flavor
Hot water	1/2 cup	Intensifies cocoa flavor
Unsalted butter	1 cup	Base for buttercream
Powdered sugar	3 cups	Sweetens and thickens frosting
Heavy cream	2 tbsp	Makes buttercream creamy
Crushed Oreos	8-10 cookies	Adds texture and flavor to frosting

Tools

• Mixing bowls
• Hand or stand mixer
• Cupcake liners
• Muffin tin
• Measuring cups and spoons
• Piping bag and tip

Step-by-Step Instructions

Making the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla.
4. Add buttermilk and dry mix: Alternately add the dry ingredients and buttermilk to the wet mixture, stirring until smooth.
5. Incorporate hot water: Slowly mix in hot water. The batter will be thin—this is normal!
6. Fill and bake: Fill liners 2/3 full and bake for 18-22 minutes. Cool completely before frosting.

Making the Oreo Buttercream

1. Beat butter: In a bowl, beat softened butter until creamy.
2. Add powdered sugar: Slowly mix in powdered sugar, one cup at a time.
3. Incorporate cream and vanilla: Add heavy cream and vanilla extract, then beat until fluffy.
4. Fold in Oreos: Crush Oreos into fine crumbs and gently mix them into the frosting.
5. Frost cupcakes: Transfer to a piping bag and swirl onto cooled cupcakes.

Tips for Success

• Use room temperature ingredients. This helps everything blend smoothly.
• Don’t overmix the batter. Overmixing can make cupcakes dense.
• Crush Oreos finely for buttercream. Big chunks can clog your piping tip.
• Let cupcakes cool before frosting. Warm cupcakes can melt the buttercream.

Common Mistakes and How to Avoid Them

• Batter too thick? Add a little more buttermilk for a smoother consistency.
• Buttercream too stiff? Mix in an extra tablespoon of heavy cream.
• Cupcakes sinking in the middle? Make sure not to overfill the liners and avoid opening the oven too soon.
• Oreos turning frosting gray? Crush them just before mixing in to keep the color vibrant.

Similar Variations

• Chocolate Chip Cookie Buttercream: Swap Oreos for crushed chocolate chip cookies.
• Peanut Butter Cupcakes: Add peanut butter to the buttercream for a nutty twist.
• Mint Oreo Cupcakes: Use mint Oreos and add a drop of peppermint extract.

FAQs

Can I use store-bought frosting?

Yes, but homemade Oreo buttercream is much better in texture and flavor.

How do I store these cupcakes?

Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I freeze them?

Yes! Freeze unfrosted cupcakes for up to 3 months and frost after thawing.

Conclusion

Chocolate cupcakes with Oreo buttercream are a dream come true for dessert lovers. Moist chocolate cake, creamy cookies-and-cream frosting—what’s not to love?

Give this recipe a try, and let me know how it turns out. Happy baking!