Oreo Locco Cupcakes Recipe

Name: Oreo Locco Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 pieces Double Stuff Oreo; 1 Tablespoon Instant Coffee; 180 grams Hot Water; 85 grams Bittersweet Chocolate (at Least 60%); 40 grams Alkalized Cocoa Powder (I Use Valrhona); 70 grams Bread Flour; 20 grams Cake Flour; 3 grams Salt; 2 grams Baking Soda; 80 grams Oil (vegetable Or Canola); 150 grams Super Fine Sugar; 2 Large Eggs; 2 teaspoons Apple Cider Vinegar; 2 teaspoons Pure Vanilla Extract

Servings: persons

18 pieces Double Stuff Oreo
1 Tablespoon Instant Coffee
180 grams Hot Water
85 grams Bittersweet Chocolate (at Least 60%)
40 grams Alkalized Cocoa Powder (I Use Valrhona)
70 grams Bread Flour
20 grams Cake Flour
3 grams Salt
2 grams Baking Soda
80 grams Oil (vegetable Or Canola)
150 grams Super Fine Sugar
2 Large Eggs
2 teaspoons Apple Cider Vinegar
2 teaspoons Pure Vanilla Extract

1
Preheat oven to 170u00b0C, or 150u00b0C for fan-assisted oven. Prepare pans with cupcake liners and place 1 whole Oreo cookie in each well. I always use Double Stuff Oreo for more cream but you can use whatever type of Oreo you want.
2
Dissolve coffee in hot water. In a large mixing bowl, combine bittersweet chocolate, cocoa powder, and coffee. Whisk until all pieces of chocolates have melted and mixture is smooth. Set aside to cool.
3
While chocolate mixture is cooling, sift together flours, salt, and baking soda. Set aside.
4
In your mixing bowl, combine oil and sugar until sugar dissolves. Add eggs, apple cider vinegar and vanilla extract. Add semi-cooled chocolate mixture and mix for a minute or two.
5
Combine dry mixture with wet ingredients and whisk just until combined. Pour batter over Oreo-filled cupcake liner and bake for 17-18 minutes.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 18 pieces Double Stuff Oreo, 1 Tablespoon Instant Coffee, 180 grams Hot Water, 85 grams Bittersweet Chocolate (at Least 60%), and more.

Yes, Oreo Locco Cupcakes 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.

That's it — enjoy your meal!

Oreo Locco Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions