Description
A recipe for making moist chocolate cupcakes topped with a creamy Oreo frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 Oreo cookies, crushed (for batter)
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup Oreo cookie crumbs (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
- Carefully pour in the boiling water and mix on low speed until the batter is smooth. Do not overmix.
- Fold in the 12 crushed Oreo cookies.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the milk and vanilla extract to the frosting and beat until light and fluffy.
- Gently fold in the 1 cup of Oreo cookie crumbs.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each one. Top with extra cookie crumbs if desired.
Notes
- Use room temperature eggs and milk for the best cake texture.
- For a richer chocolate flavor, you can substitute coffee for the boiling water.
- Chill the frosting for 10 minutes if it seems too soft before piping.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Oreo cupcakes, chocolate cupcakes, cream cheese frosting, easy dessert, homemade cupcakes