The Most Amazing Chocolate Oreo Cupcake Recipe

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Chocolate Oreo Cupcake! I know we recently covered PMS Cupcakes – but what is more legendary than a plate of Oreo cookies with a glass of milk?

Oreos are a part of childhood and have created many different schools of thought in regards to eating them. There are those who twist the Oreos apart and lick out the frosting. Then there are the people who are the dunkers – always dipping that crunchy treat into a frosty glass of milk.

There is no shortage of love for Oreos – people are coming up with fun ideas all the time to use them in a different way! Just look at this 2-ingredient mug cake that you whip up with Oreos and your microwave:

No matter how you look at it – you will soon have a new way to love your Oreos – as a topper to this amazing chocolate Oreo cupcake recipe – down to the crushed Oreos in the frosting!

There are even recipes out there to make FRIED Oreos! I know – SHUT. THE. FRONT. DOOR.

The Most Amazing Chocolate Oreo Cupcake Recipe

We play off the Oreo flavors with this recipe, use Oreos in the frosting as well as topping that chocolate cupcake goodness with a fresh cookie.

Chocolate Oreo Cupcake and milk

Did you know there is a scientific reason that Oreos go well with milk? Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process and makes sure your tongue receives an even cookie coating. Without it, the cookie may seem a little more gritty. Milk also helps mellow out the vigor of the sweet cookie flavor.

Isn’t that awesome news for the Dairy Council? I see a joint promotion with Nabisco on the horizon.

Actually, Samuel J. Porcello was an American food scientist who worked at Nabisco for 34 years. He was the genius that paired the two together!

Chocolate Oreo Cupcake easy recipe

I do start this recipe out with a recipe for chocolate cupcakes from scratch. I personally think it is easier than dressing up a boxed cake mix and a lot less expensive when you have all the ingredients on hand.

It IS possible to make your OWN “boxed” mixes by taking the first seven ingredients and measuring them into a zippy bag. Write the other four ingredients on the outside of the bag in a sharpie and you are ready to rock the next time you want chocolate cupcakes!

Chocolate Oreo Cupcake with Oreo on the bottom

OK – a lot of people search for this and I played around with it. The problem with having an Oreo on the bottom of these cupcakes is the fact that it is dry. It draws the moisture from the cupcake batter during baking and gets soggy – and the longer it sets before you get around to eating it?

The soggier and soggier it gets to the point that it is a yucky mess in the bottom of your cupcakey goodness.

That is why I settled with decorating the TOP of the chocolate Oreo Cupcake with that legendary chocolate sandwich cookie – to preserve the integrity of the crunch!

You will need:

Chocolate Oreo cupcake recipe:

• 1 C flour
• ¼ C Hershey cocoa powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ C light brown sugar
• ½ C sugar
• ⅓ C Canola oil
• ½ C buttermilk
• 1 large egg 
• 1 tsp Pure vanilla extract

For the Vanilla and Oreo frosting:

• 2 C unsalted sweet cream butter, softened
• 4 1/2 powdered sugar
• 5 tbsp. heavy whipping cream
• 1 tsp. vanilla extract
• ¾ cup finely crushed Oreo crumbs
• 1 small ice cream scooper
• 1 mini flat angled spatula
• 1 large piping bag with star tip 
• 18 Oreo cookies for topping 

Directions: 

Chocolate cupcakes:

Preheat oven to 350 and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Whisk in the sugar and brown sugar until combined. Whisk in the oil, buttermilk, egg and vanilla extract until combined .

Fill each one 3/4 of the way full. Bake in the oven for 21 minutes. Transfer the cupcakes to a wire rack to cool.

To make the Chocolate Oreo Cupcake frosting:

Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until all is combined, so the frosting is smooth and stiff with peaks.

Topping the cupcakes :

Using the ice cream scooper, scoop out some vanilla frosting and top it onto the cupcakes. Use the mini angled spatula to smooth out the frosting into a thick mound.

Repeat steps to the remaining cupcakes.

Using the frosting that you have left, beat in the crushed Oreo cookies and then scoop that frosting into the piping bag.

Pipe dollops on top of the vanilla frosting and then top with and Oreo cookie.

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• Lemoncello Cupcakes: A Deliciously Tangy Treat
• Camo Cupcakes: How to Make the Perfect Army-Inspired Treats
• When Making Cupcakes: How Full to Fill the Liners
• Polar Bear Cupcakes: Adorable Treats for Your Winter Party
• Rudolph Cupcakes: A Delicious and Festive Holiday Treat