A steaming hot cup of coffee and a delicious cupcake together – is there anything better? Probably not. For all fans of Oreo cookies and chocolate, these Oreo Chocolate Cupcakes are definitely a great option for your next coffee break. Not too sweet, chocolaty, and delicious. An absolute delight! If you want to treat your friends and family, you should certainly take a closer look at this recipe!
If you’ve been following this blog for a while (some actually do), you’ve probably noticed we love baking cupcakes here. Small, delicious cakes with buttercream or a similar topping, often nicely decorated. Cupcakes are very versatile, and we love that about these small cakes. It’s not without reason, the very first recipe we published here, was a recipe for delicious cupcakes – Tiramisu Cupcakes!
If you want to get an overview of the cupcake recipes we got on the blog, simply select the Cupcakes Category in the menu to see everything that has been published in recent years. From simple to complicated, from sweet to savory, there’s a lot to check out. Do you have a type of cupcake you particularly like? We do. We love everything that has a filling and doesn’t need a lot of decoration. Deliciously filled and simple – that’s the perfect cupcake for us ;)
Cupcakes don’t just look good. They are also very practical, in our opinion – if you are allowed to say that about a sweet treat. After a baking session, you have several small cakes ready to hand out to friends and family. Everyone gets a small cake for themselves and there are no arguments or anything like that, because everyone gets the same. In some families, this way of thinking is absolutely necessary. I don’t want to point out anyone, but in our family you have to be very careful with some family members… just kidding (or not?) ;P
Anyway. There is a very similar recipe for Oreo Cupcakes in my first published book »Bake in the USA«*. However, this baking book is no longer available in regular stores. You might find some used copies, if you are lucky, but new ones are not sold anywhere anymore. If you want to get a new book with our recipes, you can get a copy of »Cookie Mania«* – a baking book with 100 (!) cookie recipes. Just so you know. ;P
Even though this recipe here is not the same as the one from the book, you will get very similar cupcakes if you follow the recipe here. They might be even better than the predecessors from the book. There are more chocolate and more Oreos involved. More is more, right?! ;P
Well. As already mentioned, there are quite a few cupcake recipes on the blog. If you want to check out all, you know where to click. You have to go to the menu and then click/press on cupcakes – just in case you forgot. ;P However, we would like to show two recipes that might be a very good fit, no matter what: delicious Chocoholic Chocolate Cupcakes for all out there that love chocolate… and if you are into filled cupcakes, you might want to check out our Apple Crumble Cupcakes. Very different cupcakes, but both are extremely tasty!
INGREDIENTS / ZUTATEN
(12 cupcakes)
For the cupcakes:
1 1/3 cups (220g) all-purpose flour
1/4 cup (30g) cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/4 cup (60g) sour cream
3/4 cup (180ml) milk
1 tsp. vanilla extract
5 Oreo cookies, crumbled
For the frosting:
2/3 cup (150g) butter, at room temperature
9 oz. (250g) mascarpone, at room temperature
2 tsp. vanilla extract
3 tbsp. cocoa powder
7-10 oz. (200-300g) confectioners’ sugar
1-2 tbsp. heavy cream (optional)
3 Oreo cookies, finely crumbled
12 Oreo cookies for the decoration
some Oreo cookie crumbs for the decoration (optional)
(12 Cupcakes)
Für die Cupcakes:
220g Mehl (Type 550)
30g Kakaopulver
1/2 TL Backpulver
1/4 TL Natron
1/2 TL Salz
120g weiche Butter
100g Zucker
50g brauner Zucker
1 Ei (L)
60g Schmand
180ml Milch
1 TL Vanille Extrakt
5 Oreo Kekse, zerbröckelt
Für das Frosting:
150g weiche Butter, Zimmertemperatur
250g Mascarpone, Zimmertemperatur
2 TL Vanille Extrakt
3 EL Kakaopulver
200-300g Puderzucker
1-2 EL Sahne (optional)
3 Oreo Kekse, fein zerbröselt
12 Oreo Kekse für die Dekoration
einige Oreo Keksbrösel für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a muffin tray with 12 paper liners and set aside. Mix the flour with the cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Combine sour cream, milk, and vanilla extract. Add this mixture in two batches, alternating with the flour mixture, to the bowl and mix until just combined. Crumble the Oreo cookies and fold them into the batter. Transfer the batter to the prepared paper liners, filling each one about 3/4 full. Bake the cupcakes for about 20-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. Add the room temperature butter for the frosting to a large bowl and mix on high until light and fluffy. Add the room temperature mascarpone and vanilla extract and mix until well combined. Combine confectioners’ sugar and cocoa powder and gradually add it to the bowl – mix until well combined. If the frosting seems too thick/firm, you can add a little heavy cream to soften it. Add the (very) finely crumbled Oreos and fold in.
4. Fill the cream into a piping bag with a large star tip and decorate each cupcake with a good amount of the cream. Press an Oreo into the cream of each cupcake and sprinkle them with some cookie crumbs to your liking (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen. Das Mehl mit Kakao, Backpulver, Natron und Salz vermischen und zur Seite stellen.
2. Die weiche Butter mit den beiden Zuckersorten aufschlagen, bis die Mischung hell und luftig ist. Das Ei zugeben und gut unterrühren. Den Schmand mit der Milch und dem Vanille Extrakt verrühren. Die Mehlmischung abwechselnd mit der Schmandmischung zur Schüssel zugeben und jeweils nur kurz unterrühren. Die Oreo Kekse zerbröckeln und unter den Teig heben. Den Teig in die Papierförmchen füllen, jedes etwa 3/4 voll und dann für etwa 20-22 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
3. Die Butter für das Frosting in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Mascarpone und Vanille Extrakt zugeben und gut unterrühren. Den Puderzucker mit dem Kakao vermischen und dann nach und nach zur Schüssel zugeben und unterrühren. Sollte das Frosting zu fest sein, noch etwas Sahne zugeben und unterrühren, bis die Konsistenz passt. Die fein zerbröselten Oreos unter die Masse mischen.
4. Die Creme in einen Spritzbeutel mit Sterntülle füllen und die Cupcakes jeweils mit einer guten Portion Creme dekorieren. Auf jeden Cupcake einen Oreo Keks stecken und mit Keksbröseln bestreuen (optional).
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Here is a version of the recipe you can print easily.
Print
Easy Oreo Chocolate Cupcakes
- Prep Time: 00:30
- Cook Time: 00:20
- Total Time: 02:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: International
- Diet: Vegetarian
Description
The perfect treat for all chocoholics: Oreo Chocolate Cupcakes. Easy to prepare and extremely delicious! A chocolate lover’s dream!
Ingredients
For the cupcakes:
1 1/3 cups (220g) all-purpose flour
1/4 cup (30g) cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1/4 cup (60g) sour cream
3/4 cup (180ml) milk
1 tsp. vanilla extract
5 Oreo cookies, crumbled
For the frosting:
2/3 cup (150g) butter, at room temperature
9 oz. (250g) mascarpone, at room temperature
2 tsp. vanilla extract
3 tbsp. cocoa powder
7-10 oz. (200-300g) confectioners’ sugar
1-2 tbsp. heavy cream (optional)
3 Oreo cookies, finely crumbled
12 Oreo cookies for the decoration
some Oreo cookie crumbs for the decoration (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Line a muffin tray with 12 paper liners and set aside. Mix the flour with the cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Combine sour cream, milk, and vanilla extract. Add this mixture in two batches, alternating with the flour mixture, to the bowl and mix until just combined. Crumble the Oreo cookies and fold them into the batter. Transfer the batter to the prepared paper liners, filling each one about 3/4 full. Bake the cupcakes for about 20-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. Add the room temperature butter for the frosting to a large bowl and mix on high until light and fluffy. Add the room temperature mascarpone and vanilla extract and mix until well combined. Combine confectioners’ sugar and cocoa powder and gradually add it to the bowl – mix until well combined. If the frosting seems too thick/firm, you can add a little heavy cream to soften it. Add the (very) finely crumbled Oreos and fold in.
4. Fill the cream into a piping bag with a large star tip and decorate each cupcake with a good amount of the cream. Press an Oreo into the cream of each cupcake and sprinkle them with some cookie crumbs to your liking (optional).
Notes
Let the baking begin!
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