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These Oreo Chocolate Cupcakes are super moist and delicious! I’m a big Oreo fan and these cupcakes bake that love right into cupcake perfection.
Too bad these cupcakes were baked a while ago and I had none left last night. Jessie and I spent Valentine’s Day together (the hubs wasn’t home) so to liven it up a bit, I feasted on an Oreo McFlurry and she enjoyed a little cup of peanut butter. If I’d had these cupcakes though, you better believe I’d have been all over it. Oreos are one of my favorite guilty pleasure cookies.
And speaking of Jessie, she’s been cracking me up lately. It’s been a while since I’ve given an update on our baby/acupuncture situation (I should probably do that soon), but basically I’ve been diagnosed as “cold.” Which isn’t a surprise since I’m always cold. However a friend recently shared an article with me that suggested warming your spot in bed before getting in at night. So the last few nights, we’ve put my heated throw blanket on the bed shortly before getting in so my spot is warm.
Trouble is, Jessie has noticed the nice warm blanket that now covers half of the bed. I thought she’d be totally uninterested because she gets hot so easily. But no sooner do I put the blanket on the bed and she is right on it. I can barely even adjust the blanket on the bed before she’s waltzing onto it and laying down. She’s such a nut. It totally cracks me up. I have to make her move when I get into bed and she still only moves so much that I can get under the blanket. She makes sure she’s still at least on the edge. 🙂
Anyways, back to Oreos and cupcakes.
This cupcake is nice and light, fluffy and moist. It starts with creaming the butter and sugar. This step should never be overlooked. The creaming process is very important for adding air to the batter which in turn creates a light and fluffy cupcake. If you make these and find that they are denser than you’d expect or they sink a little when coming out of the oven, odds are you need to give a little love to the creaming process.
Another important component – sour cream. I’m a big fan of sour cream in cake and cupcakes. Not only do I love the subtle flavor it adds, it also brings it’s moisture A-game.
The rest is as you’d expect. Eggs? Check. Flour and cocoa? Check. Milk and water? Check.
Now I know what you’re thinking. Why water? Truthfully you could swap it out for more milk. But I truly notice a difference with the water. It lightens up the cake ever so much. Yet you still get the fat and all from the milk. Best of both worlds. So I use both.
To frost the cupcakes, I use Ateco tip 808. It’s a nice, large round tip. Frost these babies, top them with an Oreo and devour. You deserve it.
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Oreo Chocolate Cupcakes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Moist chocolate cupcakes with Oreo-filled frosting!
Ingredients
CHOCOLATE CUPCAKE
- 3/4 cups (155g) sugar
- 6 tbsp unsalted butter (84g), room temp (I use Challenge Butter)
- 6 tbsp (90ml) sour cream
- 1/2 tsp vanilla extract
- 3 egg whites
- 3/4 cup (98g) all purpose flour
- 1/2 cup (47g) cocoa (I use Hershey’s Special Dark Cocoa)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml ) water
OREO FROSTING
- 1/2 cup (112g) butter
- 1/2 cup (95g) shortening
- 3 1/2 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 4–5 tbsp (60-75ml) water or milk
- 1 cup Oreo crumbs (about 10 Oreos)
- 12–14 Oreos, for decoration
Instructions
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, beat the butter and shortening together until smooth.
10. Add half of the powdered sugar and beat until smooth.
11. Add vanilla extract and 2 tbsp of water or milk and beat until smooth.
12. Add Oreo crumbs and mix until combined.
13. Add remaining powdered sugar and beat until smooth.
14. Add another 2-3 tablespoons of water or milk, as needed, and beating until smooth and a nice consistency for piping.
15. To decorate the cupcakes, fit a piping bag with a large round piping tip (I use Ateco tip #808) and pipe frosting onto cupcakes. Finish cupcakes off with an Oreo.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 389
- Sugar: 38.7 g
- Sodium: 92.5 mg
- Fat: 21.5 g
- Carbohydrates: 48.9 g
- Protein: 3.1 g
- Cholesterol: 32.4 mg
Filed Under:
Enjoy!
Made these cupcakes last night for my Bible study. They were so good! The frosting was delicious and the texture of the cupcake was light and moist. A new favorite for sure.
Hi dear,
I want to cook this cupcake but I would want to know if I have to whisk the egg whites and if I can store this oreo cupcakes at room temperature ora in the fridge
Kiss and thank you
You don’t need to which the egg whites. They should be fine at room temperature, but can be stored in the fridge.
You don’t need to whisk the egg whites. They should be fine at room temperature, but can be stored in the fridge.
Hi! Do you recommend storing frosted cupcakes at room temperature or in the fridge? Thanks!
When I make the frosting as listed – with half butter and half shortening – I personally store them at room temperature. If you were to use all butter, refrigeration might be best.
Hi Lindsay, the cupcakes look great! I was wondering what size tip you used to frost the cupcakes. Thanks!
Thanks Sam! I used the Ateco 808 tip.
Huge hit at home! My son declared that it was the best icing I ever made! This is the second recipe I try from your site, the first one being the Nutella Chocolate Cake. The ease of execution and especially the end results made me order your book on Amazon! Thank you for sharing your recipes and passion with us!
Thank you so much Orlando! I’m so glad to hear you’ve enjoyed them recipes on the site and I hope you love the book! 🙂
Hi Lindsay, I gave these cupcakes a try this afternoon because I’ve made some of your other recipes and they’ve always turned out amazing. For some reason, my cupcakes looked great when I pulled them out but they soon sunk in and they were really dense (still moist, though). Any ideas on how I messed that up? Was my butter too warm maybe? I have no idea!
Hmm, it’s hard to know for sure without being there. It’s definitely possible that the butter was too soft. You also want to be sure to fully cream the butter with the sugar to add air to the batter.
Hi Lindsay These look great! Going to give them a try this weekend! I understand using will render a light and fluffy texture – would they alter a great deal using whole eggs? (Guess I should give that a try next time round) Was interested to read about the importance of creaming the butter and sugar to ensure a great texture. Noted that you use another method in your recipe for Moist Ganache filled cupcakes, please elaborate. Many thanks. Kathy
Whole eggs can sometimes replace egg whites, but it varies by recipe. I haven’t tried it with this recipe. Creaming the butter and sugar is just one method of mixing. In this recipe, it adds air to the batter to make the cupcakes lighter and fluffier in texture. The other cupcakes you mention simply use a different method that results in a little denser cupcake.
I just made this frosting and unfortunately it was way too sweet for me. All I could taste was the powdered sugar:( any suggestions?
You could reduce the amount of powdered sugar, but you’d have less volume of frosting so you may want to increase the other ingredients a bit.
I made this Oreo frosting this weekend and it was a huge hit!
Hi,
I’m making these for my bake sale at school, and I wanted to ask something about the shortening just out of curiosity. I noticed that you said we can substitute it with butter, but would using the shortening actually make any sort of difference?
Thank you!
Well I guess that depends on your perspective. I talk about butter vs shortening in this post if you want to check it out.
Hi,
Oreo cupcakes look yummy, and very beautiful. Think I am going to make some this weekend. Just want to ask why do you use egg white… Not the whole egg. Please let me know.
Thanks
It creates a lighter and fluffier texture.
Hi! I’m going to make the cupcakes for a picnic I’m going to this upcoming Sunday. I’m not a big fan of shortening, can I just use more butter to replace it? Or is there something else I can use? Is it necessary to have in the frosting?
Yes, you can just replace it with butter. Enjoy them!
When you mean cookie crumbs do you mean the whole oreo cookie or without the filling part?
I use the whole cookie, filling included.
These look really gorgeous Lindsay. Cupcakes just have to be moist and yours always are 🙂
Those look simply divine! Love the oreo frosting, it sounds like an oreo lover’s dream 🙂
FIRST! (for the first time hehe 😀 ) I love sending your pictures to my friends and family- who become desperately hungry (and angry at me lol) after seeing them. Just, such gorgeous and beautiful pictures. I love today’s post as well, who doesn’t like Oreos?
Time to send this to Oreo-loving cousins…..mwahahaha….. 😛
Good luck in your acupuncture journey. I wish you ALLLL the best. 🙂
Thanks so much! 🙂 So glad you enjoy everything!