Description
Decadent chocolate cupcakes with crushed Oreo cookies baked inside and topped with creamy Oreo buttercream, perfect for chocolate and cookie lovers.
Ingredients
Units
Scale
- 80g butter, softened
- 50ml oil
- 250g caster sugar
- 2 large eggs
- 160g plain flour
- 80g dark chocolate powder
- 200ml buttermilk
- 10 Oreos, chopped
- 10g baking powder
- 150g unsalted butter (for buttercream)
- 350g icing sugar (for buttercream)
- 10 crushed Oreos (for buttercream)
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together softened butter, oil, and caster sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together plain flour, baking powder, and dark chocolate powder.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Fold in chopped Oreos gently.
- Divide batter evenly among the muffin cups and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the buttercream, beat unsalted butter until creamy, then gradually add icing sugar and beat until smooth.
- Fold in crushed Oreos until evenly distributed.
- Pipe or spread Oreo buttercream onto cooled cupcakes and decorate with additional Oreo crumbs if desired.
Notes
- Do not overmix batter to keep cupcakes light and fluffy.
- Use room temperature ingredients for best results.
- Store in an airtight container for up to 3 days or freeze for longer storage.