prep time: 30 min | bake time: 15 min | total time: 45 min
Let me just start by saying I love Oreos. I’ve admitted it, stand behind it and I am so happy they are vegan! If you love them you’ll love these cupcakes, without a doubt! These Oreo Cupcakes are a decadent treat with a surprise twist because we’ve hidden a whole Oreo cookie at the base! Don’t worry the cookie won’t burn after baking. Each cupcake features a rich, vanilla cake with a smooth chocolate ganache center, topped with fluffy Oreo buttercream frosting and finished with a crunchy mini-Oreo on top. They’re completely eggless and can be vegan and dairy-free without compromising flavor and texture.
If you’re looking for a recipe that will without a doubt get everyone’s attention – here it is! I love these cupcakes because they are total crowd-pleasers – they are perfect for office bake sales, birthday parties, or any special occasion that calls for decadence and happiness in the form of a cupcake! I could go on and on about how amazing and delightful these Oreo cupcakes are but I would rather you try them and see for yourself! Let’s get into this recipe and make your Oreo dreams come true!
There are a few ingredients that you will need along with cupcake pans!
This recipe is straightforward and easy to follow, making these cupcakes a great option even if you’re new to baking. Here’s how to bring it all together.
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners, placing a whole Oreo cookie in the bottom of each liner. Mix milk and vinegar in a bowl, let sit for five minutes, then add sugar, oil, and vanilla extract, whisking until smooth. Sift the dry ingredients into the wet mixture, stir until smooth, and fill each cupcake liner about 2/3 full with the batter. Bake for 13-15 minutes or until a toothpick comes out clean, then let the cupcakes cool completely.
Crush Oreos into fine crumbs, then beat butter until creamy. Gradually add powdered sugar, vanilla extract, salt, and whipping cream, beating until light and fluffy. Gently fold in the Oreo crumbs and transfer the frosting to a piping bag with a round tip.
In a saucepan, heat heavy cream until it simmers, then pour over chopped dark chocolate in a bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before using it to fill the cupcakes.
Once cooled, remove a small centerpiece from each cupcake and fill with a spoonful of ganache, replacing the removed piece. Pipe a swirl of Oreo buttercream on each cupcake and top with an Oreo for decoration. For the best texture, serve the cupcakes at room temperature.
These Oreo cupcakes are the ultimate treat for Oreo lovers, packed with flavor from the Oreo cookie base to the Oreo buttercream on top! Each cupcake hides a rich chocolate ganache center, adding a decadent surprise with every bite. The recipe is eggless and can easily be made dairy-free, making it accessible for various dietary needs without sacrificing flavor or texture. They’re easy to make but visually impressive, with layers of soft cupcake, creamy ganache, fluffy buttercream, and a crunchy Oreo topping making them perfect for any occasion.
Yes, traditional Oreos are considered vegan as they do not contain any animal-derived ingredients. Always check the packaging for the latest information or consider alternative brands that explicitly label their products as vegan.
Yes! This recipe is already eggless and can be made vegan by using non-dairy milk, non-dairy whipping cream, and non-dairy butter for the cake and frosting.
Semi-sweet or dark chocolate 60% works best for the ganache.
Absolutely! You can use regular Oreos or flavored varieties (like mint, pumpkin spice, golden) for a unique twist.
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 4 days.
The hidden Oreo cookie is baked within the cupcake batter, and it won’t burn during the baking process, so you can enjoy it without any worries!
Yes, you can prepare the Oreo buttercream frosting in advance. Store it in an airtight container in the refrigerator for up to a week. Just re-whip it before using it.
You can use coconut cream to keep the ganache vegan.
Substitute all-purpose flour with a gluten-free flour blend for baking that measures 1:1.
Yes, you can! While Oreo buttercream is recommended for that iconic cookies-and-cream flavor, you could also try cream cheese frosting or chocolate ganache frosting.
Placing a whole Oreo at the bottom of each cupcake liner is perfectly fine, as the cookie will bake with the batter and maintain a delightful crunch.
Yes, you can make the cupcakes a day ahead and store them in an airtight container. Frosting can be added the day you plan to serve them for the freshest texture.
Place the Oreos in a resealable plastic bag, remove as much air as possible, seal it, and crush the cookies with a rolling pin until they reach a fine crumb consistency.
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2 Responses
Cupcake de oreo simplesmente impecável. 🤩
Thank you so much!