Oreo Cupcakes
These Oreo cupcakes are a decadent twist on the classic cupcake, combining the best of chocolate and cream in each bite. With a hidden Oreo at the base, a soft vanilla cupcake, a rich chocolate ganache filling, and a smooth Oreo buttercream frosting, these cupcakes are sure to satisfy any Oreo lover.
Yield: 12 cupcakes
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Equipment
- 6-cup or 12 Cupcake Pan
Ingredients
Chocolate Ganache Ingredients
- 120 ml Whipping Cream*
- 120 g Dark Chocolate or semi sweet chocolate, cut into small pieces
Oreo Cupcake Ingredients
- 200 ml Milk*
- 1 tsp White Vinegar* or lemon juice
- 130 g Cane Sugar* or castor sugar
- 60 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 160 g All Purpose Flour
- ½ tsp Salt
- 12 Oreo Cookies for the base
Oreo Buttercream Frosting Ingredients
- 220 g Butter* cut in cubes
- 240 g Powdered Sugar sifted (reduce the quantity if you prefer it less sweet)
- 2 tsp Vanilla Extract
- Pinch of Salt
- 35 ml Whipping Cream* room temperature
- 6 Oreo Cookies crushed into fine crumbs
- 12 Oreos optional for decoration - mini or regular
Instructions
Ganache Instructions
- In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not let it boil, as boiling can cause the cream to separate.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, making sure all the chocolate is covered. Let it sit undisturbed for 2-3 minutes.
- After the chocolate has softened, gently whisk the mixture until the chocolate is fully melted and the ganache is smooth and glossy. If any small lumps remain, keep stirring until they dissolve.
- For a pourable ganache to use as a filling allow it to cool slightly and thicken.
Cupcake Baking Instructions
- Preheat the oven to 350℉(175℃) and line a 12-cup cupcake pan with cupcake liners.
- Place one Oreo cookie into each cupcake liner.
- In a bowl combine and mix room temperature milk and vinegar. Let it sit for 5 min until it is slightly curdled.
- Add sugar, oil & vanilla extract. Mix with a hand whisk until sugar granules are dissolved and oil is combined.
- Combine and sift all the dry ingredients (flour, baking powder, baking soda and salt) into liquid ingredients. Mix very gently with a hand whisk or electric whisk until the batter is smooth.
- Fill the cupcake liners with the cupcake batter and bake for 13-15 minutes or until firm to touch. Cool them completely at room temperature.
Oreo Buttercream Frosting Instructions
- Start by crushing the Oreo cookies into fine crumbs. In a Food Processor: Place the Oreos in a food processor and pulse until you achieve fine crumbs or In a Plastic Bag: Put the Oreos in a resealable plastic bag, press out the air, seal it, and crush the cookies with a rolling pin until fine.
- In a large mixing bowl, add the cubed butter and beat on medium-high speed with a hand mixer or stand mixer until smooth and creamy (about 2-3 minutes).
- Gradually add the sifted powdered sugar, about half a cup at a time, beating on low speed after each addition until combined. Once incorporated, increase the speed to medium-high and beat until the frosting is light and fluffy.
- Pour in the vanilla extract and salt. Mix well to incorporate.
- With the mixer on low, slowly add the room-temperature whipping cream. Continue to beat on medium-high until the frosting is smooth and fluffy.
- Using a spatula, gently fold in the Oreo crumbs until evenly distributed throughout the frosting.
- Prepare a piping bag fitted with a plain round tip such as a Wilton 1A nozzle and fill it with frosting.
Decorating Instructions
- After the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with a spoonful of chocolate ganache, then place the removed piece of cupcake back on top to cover the filling.
- Pipe a generous swirl of frosting on top of each cupcake, covering the filled center.
- For a decorative and tasty finishing touch, place a whole Oreo cookie or a half Oreo cookie on top of each frosted cupcake. This gives a classic Oreo look and adds a little crunch.
- These cupcakes are best served at room temperature, so the ganache filling and buttercream are the creamiest.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Whipping Cream: Use dairy-free unsweetened whipping cream for vegan or any full-fat whipping cream of choice.