Oreo Cupcakes [Version 2] Recipe

Name: Oreo Cupcakes [Version 2]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cupcakes; 3 ounces bittersweet chocolate, finely chopped; 1/3 cup Dutch-processed cocoa; 3/4 cup hot, strong-brewed coffee; 3/4 cup bread flour; 3/4 cup granulated sugar; 1/2 teaspoon table salt; 1/2 teaspoon baking soda; 6 tablespoons vegetable oil; 2 large eggs; 2 teaspoons white vinegar; 1 teaspoon vanilla extract; 15 Oreo halves, with cream filling attached; Frosting; 1 3/4 cups plus 2 tablespoons whipping cream; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 6 tablespoons Oreo cookies, finely crushed; 15 Oreos for the top of each cupcake

Servings: persons

Cupcakes
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached
Frosting
1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

1
Preheat oven to 350u00b0F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
2
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
3
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
4
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
5
Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
6
For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.
7
Scoop the mixture into a pastry bag and pipe on top of the cupcakes (I used a Wilton #1M tip for these cupcakes). Garnish with Oreo cookies.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cupcakes, 3 ounces bittersweet chocolate, finely chopped, 1/3 cup Dutch-processed cocoa, 3/4 cup hot, strong-brewed coffee, and more.

Yes, Oreo Cupcakes [Version 2] falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oreo Cupcakes [Version 2]

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