Double Chocolate Cupcakes with Oreo Frosting are the epitome of indulgence, combining rich cocoa flavor with the irresistible crunch and creaminess of Oreo cookies. These cupcakes are a hit at birthdays, parties, and any occasion that calls for a deliciously decadent treat. The moist, chocolate-packed cupcake base pairs perfectly with the fluffy, cookie-studded frosting, creating a symphony of textures and flavors that chocolate lovers adore. Whether you’re an experienced baker or just starting out, this recipe offers a fun, rewarding baking experience with impressive results.
The History of Double Chocolate Cupcakes and Oreo Frosting
The origins of chocolate cupcakes trace back to the late 18th century when cakes began to be measured in cups rather than weighed, leading to the birth of “cup cake” recipes. These early cupcakes evolved into the smaller, individually portioned desserts we know today. The idea of double chocolate—adding chocolate chips or chunks to an already chocolate-flavored batter—gained popularity as bakers sought ways to intensify chocolate flavor and texture. Oreo cookies, first introduced in 1912 by Nabisco, became a beloved treat in the U.S. and beyond. By the late 20th century, innovative home bakers and professional chefs alike began incorporating Oreos into frostings, creating a delicious mash-up that’s both nostalgic and inventive. The combination of double chocolate cupcakes with Oreo frosting unites two iconic flavors into a modern dessert that remains popular across generations.
Ingredients Breakdown
For the cupcakes: 1 cup all-purpose flour – serves as the structural base of the cupcakes, ½ cup unsweetened cocoa powder – delivers a rich chocolate flavor, 1 teaspoon baking soda – helps the cupcakes rise, ½ teaspoon salt – balances sweetness and enhances flavor, ½ cup vegetable oil – keeps the cupcakes moist, 1 cup granulated sugar – adds sweetness, 2 large eggs – provide structure and richness, 1 teaspoon vanilla extract – enhances overall flavor, ½ cup sour cream – adds moisture and tang, ½ cup hot water or coffee – intensifies the chocolate flavor, ¾ cup chocolate chips – melts into gooey pockets of chocolate. For the Oreo frosting: 1 cup unsalted butter, softened – creates a creamy, rich frosting base, 3 cups powdered sugar – adds sweetness and structure, 2 teaspoons vanilla extract – complements the cookie flavor, 2 tablespoons heavy cream – makes the frosting extra fluffy, 12 crushed Oreo cookies – deliver crunch and signature Oreo taste.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. In another bowl, whisk together the sugar and oil until well combined. Add the eggs, one at a time, followed by the vanilla extract and sour cream. Gradually mix the dry ingredients into the wet, alternating with hot water or coffee, stirring just until combined. Fold in the chocolate chips. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting. To make the frosting, beat the softened butter until light and fluffy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla and heavy cream, beating until smooth. Gently fold in the crushed Oreo cookies. Pipe or spread the frosting generously over the cooled cupcakes.
Tips for the Perfect Cupcake
Use room temperature ingredients for a smoother batter and better texture. Don’t overmix the batter to avoid dense cupcakes. Using hot coffee instead of water enhances the depth of the chocolate flavor without making the cupcakes taste like coffee. Measure your flour by spooning it into the measuring cup and leveling it off to avoid dry cupcakes. Chill your frosting slightly before piping for a more stable finish. Use finely crushed Oreos to avoid clogging your piping tip. For an extra Oreo punch, press half a cookie into the top of the frosting as decoration or place a full Oreo at the bottom of each cupcake liner before adding the batter.
Variations and Customizations
Swap the chocolate chips for white chocolate or peanut butter chips for a twist. Add a swirl of peanut butter or Nutella into the cupcake batter for added richness. Make it gluten-free by using a 1:1 gluten-free flour blend and gluten-free Oreos. For a vegan version, substitute the eggs with flax eggs, use plant-based butter, and choose a dairy-free cream. Try using flavored Oreos like mint or birthday cake for unique frosting flavors. Add a surprise center by filling the baked cupcakes with chocolate ganache or Oreo cream filling before frosting.
Health Considerations and Nutritional Value
Each double chocolate cupcake with Oreo frosting is a rich treat, typically containing about 300–400 calories depending on portion size and ingredients. They are high in sugar and fat, which makes them best enjoyed in moderation. To lighten the recipe, consider using Greek yogurt in place of sour cream, reducing the sugar by a small percentage, or opting for low-fat butter alternatives. Cocoa powder contains antioxidants, and small amounts of dark chocolate have health benefits, but the added sugars in this recipe can outweigh those positives. Those with dairy or gluten allergies should modify the recipe accordingly, and individuals managing blood sugar or cholesterol should consume in moderation or adapt ingredients.
FAQ
Can I make these cupcakes in advance? Yes, you can bake the cupcakes up to two days in advance and store them unfrosted in an airtight container at room temperature. Frost just before serving.
Can I freeze the cupcakes? Yes, both the cupcakes and the frosting can be frozen. Freeze cupcakes unfrosted, wrapped in plastic wrap and foil. Thaw and frost when ready to serve.
Can I use store-bought frosting? While homemade Oreo frosting tastes best, you can use store-bought vanilla frosting and mix in crushed Oreos for a quick alternative.
Can I make mini cupcakes? Absolutely. Reduce the baking time to 10–12 minutes and keep an eye on them so they don’t overbake.
What if I don’t have sour cream? You can substitute plain Greek yogurt or buttermilk in equal amounts.
Do I need to use a stand mixer? No, a hand mixer or even a whisk will work, though a mixer makes the process faster and easier.
Double Chocolate Cupcakes with Oreo Frosting
Ingredients
Ingredients for the Chocolate Cupcakes:
- ▢ 1 cup 125g all-purpose flour, measured by spooning and leveling
- ▢ ¼ cup plus 2 tablespoons 30g unsweetened cocoa powder
- ▢ ¾ teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ ½ cup 100g packed light or dark brown sugar
- ▢ ½ cup 100g granulated white sugar
- ▢ ⅓ cup 80ml vegetable or canola oil
- ▢ ½ cup 120ml buttermilk
- ▢ 1 large egg
- ▢ 1 teaspoon pure vanilla extract
- ▢ ½ cup 120ml boiling water
- ▢ 1 teaspoon instant espresso powder or instant coffee granules optional but enhances flavor
Ingredients for the Oreo Frosting:
- ▢ 1 cup 230g unsalted butter, softened to room temperature
- ▢ 3 cups 360g powdered sugar
- ▢ 2 to 3 tablespoons 30–45ml heavy cream
- ▢ 1 teaspoon vanilla extract
- ▢ ¾ cup finely crushed Oreo cookie crumbs about 9 whole Oreos
- ▢ Optional: 16 mini Oreos for garnish
Instructions
How to Make the Chocolate Cupcakes:
- Preheat your oven to 350°F (177°C). Line a 24-count muffin tin with 16 cupcake liners, leaving the empty wells unlined, and set the pan aside.
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add both the granulated sugar and brown sugar to the bowl and whisk until everything is fully combined. Add the oil, buttermilk, egg, and vanilla extract to the dry mixture and stir until just incorporated.
- Dissolve the instant espresso powder or instant coffee granules in the ½ cup of boiling water, stirring until fully blended. Pour this mixture into the batter and gently mix until everything is well combined. The batter will be thin—that’s expected.
- Divide the batter evenly among the 16 prepared liners, filling each one just slightly over halfway. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed.
- Remove the cupcakes from the oven, carefully take them out of the muffin pan, and place them on a wire cooling rack to cool completely before frosting.
How to Make the Oreo Buttercream Frosting:
- Using a stand mixer fitted with a paddle attachment—or a handheld electric mixer in a large bowl—beat the softened butter on medium speed for about 1 minute, until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Add the heavy whipping cream and vanilla extract, then continue to beat the mixture on medium-high speed until the frosting becomes smooth, fluffy, and fully blended.
- Reduce the mixer speed to low or medium and add in the finely crushed Oreo crumbs, mixing until fully combined. Be sure to pause and scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Once the cupcakes have cooled, pipe the Oreo frosting onto each cupcake and finish by placing a mini Oreo on top of each one. Serve and enjoy!
Notes
Store the cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture. Make-Ahead Instructions:
You can bake the cupcakes 1 to 2 days in advance. Once they’ve cooled completely, keep them in an airtight container at room temperature or refrigerate them until ready to use. The frosting can also be prepared 1 to 2 days ahead—store it tightly covered in the refrigerator, and when you’re ready to use it, let it come to room temperature and give it a good mix before applying it to the cupcakes. Freezing Instructions:
After the cupcakes have fully cooled, place them in a sealed freezer-safe bag or container and freeze. When you’re ready to serve them, take the cupcakes out and let them sit at room temperature until fully thawed. They can be stored in the freezer for up to 2 to 3 months. The frosting can also be frozen in a freezer-safe bag for up to 3 months; thaw it overnight in the refrigerator, then allow it to come to room temperature and stir before using. Frosting Tips:
If you’d like help achieving those beautiful frosting swirls, check out my step-by-step tutorial for piping frosting on cupcakes—it’s the easiest way to get consistent and impressive results every time! Ingredient Notes:
For a smoother and richer frosting texture, I recommend using heavy whipping cream. If needed, milk can be used as a substitute.
When it comes to the Oreos, no need to separate the filling—you’ll be using the entire cookie!