How do you make Oreo cupcakes from scratch?

Start by preheating a conventional oven to 320°F. Whisk together 200g granulated sugar, 50g Dutch-processed cocoa powder, 160g all-purpose flour, 1 teaspoon instant espresso powder, and ½ teaspoon each of baking powder, baking soda, and salt. In a separate bowl, combine 120g room-temperature sour cream, 75g vegetable oil, 2 large eggs, and 1½ teaspoons vanilla extract, then stir in 120g slightly cooled boiling water. Pour the wet mixture into the dry, stir until just combined, divide among 12 lined cupcake cups, and bake for 20 to 23 minutes.

What is the best way to make Oreo buttercream frosting?

Crush 6 Oreo cookies into fine crumbs using a food processor or a sealed bag and a rolling pin. Beat 200g of cool room-temperature butter for 4 minutes on medium-high speed, scrape the bowl, then beat for 2 more minutes. Add 315g sifted powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons room-temperature whole milk in two additions, mixing on low speed for about 2 minutes total. Stir in the Oreo crumbs until combined.

Why put sour cream in Oreo cupcake batter?

Including 120g of room-temperature sour cream in the batter adds moisture, tenderness, and a soft crumb to the chocolate cupcakes. The fat and acidity in sour cream also help keep the cupcakes moist for a longer period compared to recipes that use only milk. This is a key ingredient for achieving the signature soft texture of these Oreo cupcakes.

How long do Oreo cupcakes last and how should they be stored?

Unfrosted chocolate cupcakes can be stored in an airtight container at room temperature for 1 to 2 days. Oreo buttercream can be refrigerated for up to a week; let it come to room temperature and stir before piping. Once frosted, Oreo cupcakes should be refrigerated in an airtight container and are best enjoyed within 1 to 2 days, though bringing them to room temperature for about 20 minutes before serving restores their best texture.

How to Make Moist Oreo Cupcakes with Creamy Buttercream Frosting

Name: Oreo Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 120 g boiling water; 200 g granulated sugar; 50 g dutch processed cocoa powder; 160 g all-purpose flour; 1 teaspoon instant espresso powder; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 120 g sour cream, room temperature; 75 g vegetable oil; 2 large eggs, room temperature; 1 ½ teaspoon vanilla extract; 6 Oreo cookies; 200 g butter, cool room temperature; 315 g powdered sugar; 1 teaspoon vanilla extract; 2 teaspoon whole milk, room temperature; 12 Oreos for decoration + extra for crumbling on top

Ingredients

Scale

CHOCOLATE CUPCAKE
120 g boiling water
200 g granulated sugar
50 g dutch processed cocoa powder
160 g all-purpose flour
1 teaspoon instant espresso powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
120 g sour cream, room temperature
75 g vegetable oil
2 large eggs, room temperature
1 ½ teaspoon vanilla extract

OREO BUTTERCREAM
6 Oreo cookies
200 g butter, cool room temperature
315 g powdered sugar
1 teaspoon vanilla extract
2 teaspoon whole milk, room temperature
12 Oreos for decoration + extra for crumbling on top

Cook Mode Prevent your screen from going dark

Instructions

CHOCOLATE CUPCAKE
1-Preheat the oven at 160ºC/320ºF conventional oven: Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
2-Start by boiling the water and weigh: Start by boiling the water and weigh out the water so it can cool down a bit while preparing the other ingredients.
3-In a large bowl, add all of: In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
4-In another mixing bowl add all of: In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
5-Slowly pour the wet ingredients into the: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
6-Divide the cake batter into the 12: Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

OREO BUTTERCREAM
7-Blend the oreo cookies in a food: Blend the oreo cookies in a food processor until fine crumbs or add them to ziplock bag and with a rolling pin crush the Oreos into fine crumbs. Sift the powdered sugar.
8-Mix the butter in a stand mixer: Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
9-Add the powdered sugar, vanilla paste and: Add the powdered sugar, vanilla paste and milk in 2 parts. Mix on low speed until each addition is fully incorporated, mixing for 2 minutes. Scrape down the sides of the bowl and lastly add the Oreo cookie crumbs and mix until combined.
10-Add the buttercream to a piping bag: Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A.
11-Pipe the buttercream of the cupcakes and: Pipe the buttercream of the cupcakes and decorate with an Oreo and extra Oreo crumbs.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Prep Time: 20 min
Cook Time: 22 min
Method: bake

Nutrition

Calories: 466
Sugar: 47
Sodium: 307
Fat: 24
Saturated Fat: 12
Carbohydrates: 62
Fiber: 2
Protein: 4
Cholesterol: 69