Oreo Chocolate Cupcakes
These Oreo Chocolate Cupcakes are super moist and delicious! I’m a big Oreo fan and these cupcakes bake that love right into cupcake perfection.
Too bad these cupcakes were baked a while ago and I had none left last night. Jessie and I spent Valentine’s Day together (the hubs wasn’t home) so to liven it up a bit, I feasted on an Oreo McFlurry and she enjoyed a little cup of peanut butter. If I’d had these cupcakes though, you better believe I’d have been all over it. Oreos are one of my favorite guilty pleasure cookies.
And speaking of Jessie, she’s been cracking me up lately. It’s been a while since I’ve given an update on our baby/acupuncture situation (I should probably do that soon), but basically I’ve been diagnosed as “cold.” Which isn’t a surprise since I’m always cold. However a friend recently shared an article with me that suggested warming your spot in bed before getting in at night. So the last few nights, we’ve put my heated throw blanket on the bed shortly before getting in so my spot is warm.
Trouble is, Jessie has noticed the nice warm blanket that now covers half of the bed. I thought she’d be totally uninterested because she gets hot so easily. But no sooner do I put the blanket on the bed and she is right on it. I can barely even adjust the blanket on the bed before she’s waltzing onto it and laying down. She’s such a nut. It totally cracks me up. I have to make her move when I get into bed and she still only moves so much that I can get under the blanket. She makes sure she’s still at least on the edge. 🙂
Anyways, back to Oreos and cupcakes.
This cupcake is nice and light, fluffy and moist. It starts with creaming the butter and sugar. This step should never be overlooked. The creaming process is very important for adding air to the batter which in turn creates a light and fluffy cupcake. If you make these and find that they are denser than you’d expect or they sink a little when coming out of the oven, odds are you need to give a little love to the creaming process.
Another important component – sour cream. I’m a big fan of sour cream in cake and cupcakes. Not only do I love the subtle flavor it adds, it also brings it’s moisture A-game.
The rest is as you’d expect. Eggs? Check. Flour and cocoa? Check. Milk and water? Check.
Now I know what you’re thinking. Why water? Truthfully you could swap it out for more milk. But I truly notice a difference with the water. It lightens up the cake ever so much. Yet you still get the fat and all from the milk. Best of both worlds. So I use both.
To frost the cupcakes, I use Ateco tip 808. It’s a nice, large round tip. Frost these babies, top them with an Oreo and devour. You deserve it.
Oreo Chocolate Cupcakes
Moist chocolate cupcakes with Oreo-filled frosting!
- Yield: 12-14 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 3/4 cups (155g) sugar
- 6 tbsp unsalted butter (84g), room temp (I use Challenge Butter)
- 6 tbsp (90ml) sour cream
- 1/2 tsp vanilla extract
- 3 egg whites
- 3/4 cup (98g) all purpose flour
- 1/2 cup (47g) cocoa (I use Hershey’s Special Dark Cocoa)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk
- 2 tbsp (30ml ) water
- 1/2 cup (112g) butter
- 1/2 cup (95g) shortening
- 3 1/2 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 4–5 tbsp (60-75ml) water or milk
- 1 cup Oreo crumbs (about 10 Oreos)
- 12–14 Oreos, for decoration
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. To make the frosting, beat the butter and shortening together until smooth.
10. Add half of the powdered sugar and beat until smooth.
11. Add vanilla extract and 2 tbsp of water or milk and beat until smooth.
12. Add Oreo crumbs and mix until combined.
13. Add remaining powdered sugar and beat until smooth.
14. Add another 2-3 tablespoons of water or milk, as needed, and beating until smooth and a nice consistency for piping.
15. To decorate the cupcakes, fit a piping bag with a large round piping tip (I use Ateco tip #808) and pipe frosting onto cupcakes. Finish cupcakes off with an Oreo.
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