Double Chocolate Cupcakes with Oreo Frosting
Double Chocolate Cupcakes with Oreo Frosting combine rich, moist chocolate cake with a creamy, cookie-filled frosting for the ultimate dessert indulgence. Perfect for celebrations or everyday treats, they’re versatile, customizable, and guaranteed to satisfy any sweet tooth.
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
Storage Guidelines:
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!
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!