Oreo Cupcakes
Ingredients for Cupcakes:
1 cup (125g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (25g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup (120ml) buttermilk or milk with 1 tsp vinegar
1/3 cup (80ml) vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup (120ml) hot water or brewed coffee
6 crushed Oreo cookies (folded into the batter)
Ingredients for Oreo Buttercream Frosting:
1 cup (227g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
6 finely crushed Oreo cookies
Instructions:
Preheat your oven to 175°C (350°F) and line a cupcake tray with paper liners. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and mix just until combined. Stir in the hot water or coffee, then fold in the crushed Oreos gently.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
For the buttercream, beat the softened butter until creamy. Add the powdered sugar gradually, then mix in the vanilla and 2 tablespoons of cream. Beat until fluffy, adding more cream if needed for desired consistency. Fold in the crushed Oreos.
Pipe or spread the Oreo buttercream onto the cooled cupcakes. Garnish with mini Oreos or Oreo halves if desired.
