Chocolate Oreo Cupcakes

One of my soon-to-be-neighbors is a health coach.  She recently found out I have a blog.
I told her to tread carefully once she finds my little corner of the internet.  This blog is all sugar and no nutrition lately.  But as people keep having birthdays, and I keep not having a kitchen to call my own, that’s how it’s going to be for a spell.  Besides, chocolate oreo cupcakes are some of the best yet.  They’re definitely three-step cupcakes, as they involve a Nutella drizzle garnish, but they don’t feel quite as intensive as other three-step cupcakes.  If you chop your Oreos accordingly, the frosting has big chunks of both cookies and cream swirled throughout.  The only negative I can find with these is that the recipe makes 12.  I’d definitely double it next time.
oreo cupcakes
Chocolate Cupcakes

  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream

Oreo Frosting

  • 1 (2 sticks) cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon milk
  • 2 1/2 (about 18 whole Oreos) cups crushed Oreos

For Garnish

  • 1/2 cup Nutella
  • 24 (12 whole Oreos cut in half) half Oreo cookies

To make the cupcakes:

Preheat oven to 350F degrees. Line a muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric or stand mixer  on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended.  Add the sour cream and beat until smooth.

Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

To make the frosting:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy. Add powdered sugar, milk, and vanilla extract. Increase to high-speed and beat for 3 minutes.

Place about 18 whole Oreos into a storage baggie, and using a rolling pin to crush Oreos. Fold in chopped Oreos into vanilla frosting.

Frost cooled cupcakes by using a cookie scoop or knife.

For the garnish:

Place Nutella into a storage baggie with a small hole cut at one end or piping bag to drizzle on top of cupcakes. Cut 12 whole Oreos in half, and place one half on each cupcake. Enjoy!

2 thoughts on “Chocolate Oreo Cupcakes

  1. Pingback: Cookies and Cream Cupcakes | a glass of milk

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