These are basically like triple oreo cupcakes. This is simply oreo madness, and perfect for that perfect oreo friend or family members of yours.
Best? When you’re a big fan of oreo yourself, because you will become a big fan of this recipe!
This oreo cupcake has extremely interesting dimensions. It is composed of a nice spongy cupcake ( made of oil and not butter ), along with this delicious fluffy oreo buttercream, coated with a nice layer of oreo crumbs. Well the oreo buttercream and the oreo crumbs make up two oreo dimensions, so where’s the third?
Well the third oreo dimension is within the cupcake itself! The bottom of the cupcake has a pleasant and delicious surprise of having an oreo!
I hope you are as eager for this recipe as I am! I crafted this with a lot of anticipation and nervousness, hoping it will turn out well.
I am just going to start with the most important part of this recipe, the cupcake itself!
This cupcake is extremely moist, with a rich chocolatey flavour that complements well with the hidden oreo surprise. We achieve this by boiling the cocoa powder with milk to bring out that rich flavour.
In order to further amplify it, we add a small touch of coffee granules. This addition of coffee granules to cocoa powder form a nice background flavour for the cocoa powder to develop on. Think of it as those backstage lights and props that although you can do without, the whole picture could be way nicer with it! It doesn’t even require any extra effort to be dissolved except by stirring in that warm milk!
Here’s the hidden oreo surprise, placing the oreo at the bottom of the liner!
Furthermore, this cupcake is spongy and light. It is difficult for me to describe this point unless you try out the recipe yourself ( I am hinting you that you should try it out, if you haven’t catch my drift!!! ).
Let’s now move on to the oreo buttercream.
This oreo buttercream, honestly, will be just like any other oreo buttercream you have consumed. How much can buttercream differ? They are all made of the same ingredients of butter, powdered sugar, vanilla, milk and oreo. Perhaps in different proportions, and as such, the flavour and intensity of each component might differ slightly. But how much can it change? As such, this oreo buttercream is ordinary, but in a good way. It is equally good as the rest on the market, and so you don’t really have to find other oreo buttercream recipes.
For me though, I would like mine not as sweet. Hence, my oreo buttercream recipe utilizes less sugar. This is so that I will be able to feel less guilty. You can adjust it accordingly to your preference!
By the way, this oreo buttercream at stand only at room temperature for up to 2 days. Anything more I wouldn’t risk it for although the milk is stabilized by the huge addition of sugar, it can still potentially become a good medium for undesirable bacteria growth.
It is best stored in the fridge but be warned that it might be slightly hardened ( due to the butter component ), and as such, you might want to allow it to stand for about 30 minutes before actually serving it.
Last but not least, the oreo crumb layer. Simply put a nice dollop of oreo buttercream and using a offset spatula or the back of a spoon, or whatever that works for you, spread the oreo buttercream to form a nice layer. Then dip it into some oreo crumbs and wala! Here’s how I did it :
Some might of course be curious what’s the best way to crush up the oreos to make oreo crumbs. I am not too sure how others might do it, and if you desire to find the best way that suit you, you can google it. Personally, I place all of them in a good quality ziploc bag, seal it, and then roll my rolling pin across to crush it. Do so gently to minimize the chances of your ziploc bag being torn apart. Here’s a good chance to test the quality of your ziploc bags too by the way!
Of course, you can do other fancy decorations on your cupcakes such as by using a star tip.
Be warned however, for this happened to me. Do make sure that you utilized a tip that has a sufficiently big hole for the oreo crumbs to exit. Mine clogged up the entire exit, making the piping a failure. In order to salvage the solution, I thought making a crumb layer will be the best, and is a good alternative itself!
Here’s a picture of the oreo cupcake. Do take note that this is taken without any filters, better lighting etc and is taken in all honestly.
Overall Difficulty: 1/5
Time Taken: About 1h 30 minutes. ( 15 minutes for mixing, 25 minutes for baking, 10 minutes for making buttercream, 20 minutes for frosting, with extra time left )
Makes at least 12 regular sized cupcakes. And perhaps 12 happy guests.
For the Oreo Chocolate Cupcake Base:
- 1 cup of all purpose flour
- 1/3 cup of unsweetened cocoa powder
- 1/2 cup of granulated white sugar
- 1/4 cup of lightly packed brown sugar
- 1 + 1/2 teaspoons of baking powder
- 1/2 teaspoons of baking soda
- 1/4 teaspoon of salt
- 1/4 teaspoon of instant coffee granules
- 2/3 cup of milk, at room temperature
- 1/2 cup of oil
- 2 large eggs ( mine weigh 55g each including the shell ), at room temperature
- 2 teaspoons of vanilla essence, or 1 teaspoon of vanilla extract
- 12 Oreos
For the Oreo Buttercream:
- 1/2 cup of butter, softened at room temperature
- 1 and 1/3 cup of powdered sugar
- 1/2 teaspoon of vanilla essence, or 1/4 teaspoon of vanilla extract
- 1 tablespoon of milk
- 6 crushed up oreos
For the Oreo Crumble:
- 12 Crushed Up Oreos
For the Cupcakes:
- Preheat your oven to 180 degrees C and line your regular sized cupcake tray with paper liners or grease them.
- Heat up the milk at low heat, and mix dissolve the coffee granules. While still warm, add in the cocoa powder and stir. Leave it to cool. This will be Mixture A.
- Mix all the dry ingredients together ( salt, flour, baking powder and baking soda ) and stir well until well distributed. This will be Mixture B.
- Mix the sugars and the eggs well until the sugars are dissolved. Add in the egg and the vanilla and stir well.
- Now add in the cooled mixture A and stir until combined.
- Add in dry ingredients mixture, Mixture B, into the batter and stir. Stop immediately once there are no longer traces of flour.
- Place one oreo into the bottom of each cupcake slot, and distribute the batter evenly.
- Bake at 180 degrees C for about 19-23 minutes. It is done when a toothpick inserted into the middle comes out clean. Meanwhile, you might consider making the oreo buttercream.
- Leave to cool for at least about 45 minutes. Do not immediately place your buttercream on top or you risk making it melt.
For the Oreo Buttercream:
- Mix together the butter and the powdered sugar until they form a nice fluffy mixture. It might look like it is not coming together, but it will eventually.
- Stir in the vanilla and milk.
- Stir in the oreo crumbs.
- Put a nice dollop of oreo buttercream over the top of the cupcakes, using an offset spatula, the back of the spoon or anything that works for you.
- Dip it into the bowl of oreo crumbs.
Finally, serve and enjoy!
These cupcakes will keep well for up to 4 days in the refrigerator, but only up to 2 days at room temperature due to the presence of buttercream, as explained above.
If your cupcakes didn’t come out rounded, you can remove part of the top and then frost.
In addition, should your cupcakes be ugly at the top, do not fret. Simply remove any lumps etc or disguise them with the buttercream. Now regardless of what, your oreo cupcakes will look pretty no matter how ugly the cupcake base was! No one will ever remove that whole layer of frosting, would they? ( Okay perhaps they would, but still, they won’t mind after tasting it! ).
This is how the Oreo Buttercream looks like ( reminds me of Mcflurry! ):
Do contact me if you have any queries or if you need any help! Do share your creations with me by tagging me on your social media!
– Bakeomaniac, Javier Tan!