Oreo Cupcakes
Are you ready to elevate your dessert game? These Oreo cupcakes are not only visually appealing but also bursting with flavor. Each bite offers a perfect blend of rich chocolate cake and creamy Oreo frosting, making them ideal for any gathering or a simple indulgence at home. Let’s dive into this delicious recipe that is sure to impress your friends and family!
Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup milk
– 10 Oreo cookies, crushed (plus more for topping)
– 1 cup heavy cream
– 1/2 cup powdered sugar
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 20 minutes, with an additional 20 minutes for baking.
Nutritional Value
Each Oreo cupcake (1 serving) contains approximately 250 calories, 12g of fat, 30g of carbohydrates, and 3g of protein. This is a delightful treat, best enjoyed in moderation!
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add softened butter and mix until crumbly.
4. Beat in eggs, vanilla extract, and milk until smooth.
5. Gently fold in the crushed Oreo cookies.
6. Fill each cupcake liner about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow cupcakes to cool completely on a wire rack.
9. In a separate bowl, whip heavy cream until soft peaks form, then gradually add powdered sugar to taste.
10. Frost the cooled cupcakes with whipped cream and top with additional Oreo pieces.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Greek yogurt can replace the heavy cream for a lighter frosting. Additionally, using vegan butter and plant-based milk can make this recipe vegan-friendly.
Serving and Pairings
These Oreo cupcakes pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream. They also make a delightful addition to birthday parties, potlucks, or any dessert table.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They can be frozen for up to 3 months; simply thaw at room temperature before serving.
Cooking Mistakes
- Overmixing the batter can result in dense cupcakes.
- Not letting the cupcakes cool completely before frosting can cause the frosting to melt.
- Using expired baking powder can affect the rise of the cupcakes.
- Filling the liners too full may cause overflow during baking.
- Not measuring ingredients accurately can lead to inconsistent results.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different types of Oreos for unique flavors.
- For added texture, mix in some chocolate chips.
- Always preheat your oven for even baking.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container until you’re ready to frost them.
How can I make the frosting sweeter?
You can increase the amount of powdered sugar in the frosting to achieve your desired sweetness.
Are there vegan options for this recipe?
Absolutely! Substitute butter with vegan butter and use plant-based milk to create a vegan version of these cupcakes.
Can I freeze these cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Frost them after thawing for the best texture.
What’s the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Conclusion
Oreo cupcakes are a delightful treat that combines the best of chocolate and cream flavors. Perfect for any occasion, these cupcakes will surely satisfy your sweet tooth. Enjoy baking and sharing these delicious delights with family and friends!
Oreo Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 10 Oreo cookies crushed
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add softened butter and mix until crumbly.
- Beat in eggs, vanilla extract, and milk until smooth.
- Gently fold in the crushed Oreo cookies.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- In a separate bowl, whip heavy cream until soft peaks form, then gradually add powdered sugar to taste.
- Frost the cooled cupcakes with whipped cream and top with additional Oreo pieces.
