Small-batch Oreo Cupcakes
Small-batch Oreo Cupcakes, moist chocolate cupcakes with an Oreo baked right into them, and the best Oreo frosting on top!
Servings 4 cupcakes
Calories 460kcal
Ingredients
Cupcakes
- 6 Oreos divided
- 2 tablespoons (1oz) unsalted butter
- 2 tablespoons (21g) chopped semi-sweet chocolate good quality chips are fine
- 1 1/2 teaspoons vegetable oil
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (11g) cocoa powder sifted if lumpy
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk any percentage
- 2 tablespoons hot coffee or water
Oreo Frosting
- 2 tablespoons (1oz) unsalted butter softened
- 1 ounce cream cheese softened
- 1 cup (120g) powdered sugar sifted
- 1 teaspoon to 1 tablespoon milk or cream
Topping
- 3 tablespoons chopped chocolate good quality chips are fine
Instructions
Cupcakes
- Preheat your oven to 350°F and line your cupcake pan with 4 liners. Place 1 full Oreo in each of the cupcake cups.
- In a small, microwave-safe bowl, combine butter, chocolate, and vegetable oil. Microwave for 15 seconds and stir. Repeat until mixture is completely melted and smooth. Set aside to cool slightly.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar, egg yolk, and vanilla until well-combined. Whisk in cooled chocolate mixture until smooth. Whisk in flour mixture until just mixed. Add milk and coffee and whisk until smooth. (Batter will be quite thin.)
- Spoon or pour batter into your prepared cupcake cups, filling 2/3 of the way full. Discard any excess batter.
- Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few crumbs. Once the cupcakes are cool enough to handle, transfer to a cooling rack to cool completely before frosting, 15 to 20 minutes.
Frosting
- Separate 1 Oreo and scrape filling into small bowl. Place both sides of the cookie into a small plastic bag and crush into a fine crumb.
- To the bowl with the Oreo center, add softened butter and cream cheese. Beat until smooth. Add powdered sugar and cookie crumbs and 1 teaspoon of milk or cream. Beat until sugar is completely incorporated and frosting is fluffy. Add up to 2 teaspoons more of milk or cream if necessary until frosting reaches your desired consistency.
- Transfer frosting to a piping bag and pipe onto cupcakes.
Chocolate Topping
- Place chocolate in a small, microwave-safe bowl and microwave in 15-second increments, stirring in between, until smooth. Use a spoon to drizzle over cupcakes or transfer to a small plastic bag and snip off one corner to "pipe" chocolate on.
- Divide final remaining Oreo in two and quarter one half of the cookie. Garnish each cupcake with one of the quarters and eat the remaining Oreo half.
Nutrition
Calories: 460kcal