Oreo Cupcakes
Serves 12
30 mins prep
15 mins cook
45 mins total
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.
2 servings
Chocolate Ganache Ingredients
Oreo Cupcake Ingredients
Oreo Buttercream Frosting Ingredients
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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.
