Description
Moist chocolate cupcakes filled with crunchy Oreo pieces and topped with a creamy cookies-and-cream frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 Oreo cookies, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients gradually to the butter mixture, alternating with the milk.
- Fold in the chopped Oreo cookies gently with a spatula.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack.
- For the frosting, beat together softened butter, powdered sugar, crushed Oreos, cream, and a pinch of salt until creamy.
- Frost cooled cupcakes and garnish with extra cookie crumbs or a mini Oreo half.
Notes
Baking cupcakes ahead of time and frosting them on the day of serving ensures freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg