Soft, light, and moist chocolate cupcakes topped with easy Oreo buttercream frosting—perfect for Oreo lovers and chocolate enthusiasts alike.
Ingredients for Chocolate Oreo Cupcakes
Chocolate Cupcakes:
- 1 cup (125 g) all-purpose flour, spooned & leveled
- 1/4 cup plus 2 tbsp (30 g) unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (100 g) light or dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) canola or vegetable oil
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120 ml) boiling water
- 1 tsp instant espresso powder or instant coffee granules (optional, but recommended)
Oreo Frosting:
- 1 cup (230 g) unsalted butter, softened to room temperature
- 3 cups (360 g) powdered sugar
- 2–3 tbsp (30–45 ml) heavy whipping cream
- 1 tsp vanilla extract
- 3/4 cup finely crushed Oreo crumbs (about 9 Oreos)
- Optional: 16 mini Oreos for topping
Instructions
Make the Chocolate Cupcakes
- Preheat oven to 350°F (177°C). Line two 12-count muffin pans (or one 24-count pan) with 16 cupcake liners.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in brown sugar and granulated sugar.
- Add oil, buttermilk, egg, and vanilla extract. Mix until just combined.
- Dissolve espresso powder (or instant coffee granules) in boiling water. Add to the batter and mix until combined. Batter will be thin.
- Fill cupcake liners slightly over halfway with batter. Bake 17–20 minutes, or until a toothpick inserted comes out clean and tops spring back lightly.
- Remove from oven, transfer cupcakes to a wire rack, and cool completely.
Make the Oreo Buttercream
- Beat butter in a stand mixer or large bowl with an electric mixer on medium speed for 1 minute until smooth.
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add heavy whipping cream and vanilla extract; beat on medium-high until creamy.
- Fold in Oreo crumbs on low-medium speed until combined, scraping down sides as needed.
Assemble Cupcakes
- Pipe frosting onto cooled cupcakes.
- Top each with a mini Oreo. Serve and enjoy!
Tips
- For extra flavor, use the optional espresso/coffee—it enhances the chocolate taste.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
