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Chocolate Cupcakes with Oreo Buttercream
It’s time to get your cupcake game on, because you won’t believe the deliciousness of these Chocolate Cupcakes with Oreo Buttercream!
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup Oreo cookies, crushed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup Oreo cookies, crushed for topping
🍳 Quick Cooking Steps
Preheat oven to 350°F (175°C)
Line cupcake pan with liners
In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, salt
Add oil, eggs, vanilla, and buttermilk; mix until smooth
Stir in crushed Oreo cookies
Fill cupcake liners 2/3 full with batter
Bake for 18-20 minutes or until a toothpick comes out clean
Let cool completely on wire rack
For frosting, beat butter until creamy
Gradually add powdered sugar and heavy cream
Mix in crushed Oreo cookies
Frost cooled cupcakes and top with extra Oreo crumbs
📊 Nutrition Facts
📦 Storage & Meal Prep
🍽️ Serving Suggestions
- Perfect with coffee or milknDecorate with extra Oreos on top
⚠️ Common Mistakes
- Overmixing will result in dense cupcakesnBaking too long will dry them out
🎨 Recipe Variations
- Add mint extract for mint chocolate flavornSwirl in peanut butter for nutty twist
❓ Quick Cooking Q&A
Yes, any chocolate cookie works great.
Keep in an airtight container at room temp.
Substitute with gluten-free flour blend.
Fresh for about three days covered.
Yes, freeze unfrosted cupcakes for later.
