Chocolate Oreo Cupcakes

Chocolate cupcakes covered in Oreo frosting.

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Chocolate Oreo Cupcakes

These are the best chocolate Oreo cupcakes! They're made with black cocoa powder and topped with Oreo cream cheese frosting. Plus, you can add an Oreo cookie to the bottom of each cupcake for an extra Oreo treat!

Prep Time18

Cook Time20

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 332kcal

Author: Ella Gilbert

Equipment

12 cup cupcake pan

Ingredients

Chocolate Oreo Cupcakes

1 cup all-purpose flour
½ cup black cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs room temperature
1 cup sugar
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup sour cream room temperature
1 teaspoon espresso powder
½ cup hot water
16 Oreos optional

Oreo Cream Cheese Frosting

¾ cup butter room temperature
3 ¾ cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 oz cream cheese cold
½ cup Oreos crushed into fine crumbs

Metric - US Customary

Instructions

Make cupcakes

Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 16-18 cupcakes, so you will need to make these in two batches.
In a large bowl, whisk together the flour, black cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
1 cup all-purpose flour, ½ cup black cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup sugar
In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.
2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup sour cream
Whisk hot water with the espresso powder in a mug or small bowl.
1 teaspoon espresso powder, ½ cup hot water
Pour the wet mixture into the flour mixture, stirring until it is just about smooth - we don't want to over mix the batter! Then stir in the hot coffee.
Optional - place one Oreo at the bottom of each cupcake liner.
16 Oreos
Fill the cupcake liners so they're ¾ full and bake for 14-16 minutes. A toothpick inserted should come out clean.
Allow the cupcakes to cool for 10 minutes in the tray, then take them out and place on a cooling rack. Bake the last two cupcakes.

Make Frosting

In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined. Add the vanilla and salt.
¾ cup butter, 3 ¾ cup confectioners' sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
Stop the mixer and add the cold cream cheese. Mix until just combined.
4 oz cream cheese
Fold in your crushed Oreo cookies. If the frosting isn't as spreadable as you would like, add a tablespoon of heavy cream or milk and mix.
½ cup Oreos

Assembly

Frost each cupcake and enjoy! I usually use a Wilton 1M piping tip for my cupcakes.

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.

Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!

Black Cocoa Powder: You can find black cocoa powder on Amazon or larger grocery stores, King Arthur Baking Company also has a great one! In a pinch, use an equal amount of dutch processed cocoa powder.

Espresso Powder: feel free to leave it out, it just enhances the chocolate flavor.

Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.

Nutrition