Description
Deliciously rich and moist Fudge Oreo Cupcakes topped with creamy chocolate fudge frosting and crushed Oreos.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup whole milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot coffee or hot water
- 8 Oreo cookies, roughly crushed
- ½ cup unsalted butter, softened
- ⅓ cup unsweetened cocoa powder (for frosting)
- 2 cups powdered sugar (for frosting)
- ¼ cup heavy whipping cream (for frosting)
- 4 oz semisweet chocolate, melted and slightly cooled (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 6 Oreo cookies, crushed (for topping)
- 6 Oreo cookies, halved (optional, for topping)
- Chocolate fudge sauce (optional, for topping)
Instructions
- Preheat the oven. Set the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Make the batter. Pour the wet ingredients into the dry ingredients and mix just until combined. Slowly stir in the hot coffee or hot water. The batter will be thin, which helps create moist cupcakes.
- Add the Oreos. Gently fold in the crushed Oreo cookies until evenly distributed.
- Fill the cupcake liners. Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool completely. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
- Prepare the fudge frosting. Beat the softened butter until creamy. Add the cocoa powder and powdered sugar gradually, alternating with the heavy cream. Mix in the melted chocolate, vanilla extract, and salt. Beat until thick, smooth, and fluffy. If needed, add a little more cream to soften or powdered sugar to thicken.
- Frost the cupcakes. Transfer the frosting to a piping bag and pipe generous swirls onto the cooled cupcakes.
- Decorate. Sprinkle crushed Oreos over the frosting. Add half an Oreo to each cupcake and drizzle with chocolate fudge sauce if desired.
Notes
- Use room-temperature eggs and milk for a smoother batter.
- Don’t overmix: Stir only until the ingredients are combined to keep the cupcakes tender.
- Use hot coffee to deepen the chocolate flavor without making the cupcakes taste strongly of coffee.
- Cool completely before frosting to prevent the fudge frosting from melting.
- Make the frosting extra fudgy: Use good-quality semisweet chocolate and let it cool slightly before mixing it into the butter.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg