This delightful Chocolate Cupcakes with Homemade Oreo Buttercream recipe comes together in about 30 minutes, and I promise, it’ll get you teetering on the edge of baking heaven, it’s a real crowd-pleaser! Perfect for a cozy Sunday afternoon or a last-minute treat for your kiddos’ bake sale, these cupcakes are just about the easiest dessert you can whip up. Your family will love the rich chocolate flavor paired with a creamy, dreamy Oreo buttercream. And hey, feel free to switch up the ingredients as you please, throw in some chocolate chips, or maybe add a hint of peppermint extract. You can totally clean out the fridge with this super versatile recipe!
Ingredient Breakdown
All-Purpose Flour : I like to use 1 3/4 cups of all-purpose flour because it gives the cupcakes the right amount of structure without feeling too dense. You can substitute with cake flour if you want an even fluffier texture or even a gluten-free flour blend if that’s your jam. Just keep in mind the proportions might change slightly, so be sure to follow the package instructions!
Granulated Sugar : We need 1 1/2 cups of granulated sugar for that sweet, satisfying taste that balances the cocoa powder. You could use brown sugar instead if you want a deeper flavor. Although, brown sugar can make the batter a bit thicker, which isn’t a bad thing!
Unsweetened Cocoa Powder : Using 3/4 cup of unsweetened cocoa powder is key here, it’s going to give you that rich chocolate flavor that we crave! I prefer Dutch-processed cocoa for its smoother taste, but regular cocoa works well, too. Just remember that the final taste might be a tad different.
Baking Powder & Baking Soda : With 1 1/2 teaspoons each of baking powder and baking soda, we’re ensuring these cupcakes rise like they should! I mean, who doesn’t love a fluffy cupcake? Just make sure to double-check that your baking powder isn’t expired!
Salt : A pinch of salt (exactly 1 teaspoon) is going to enhance all the flavors. Trust me, even though it seems small, it works wonders! If you’re on a low-sodium diet, you can skip it, but it really is important for balance.
Eggs : Nothing binds ingredients together quite like 2 large eggs. They’ll also add moisture and richness that’s impossible to substitute. I’ve used aquafaba in the past (chickpea water) for a vegan option, and it’s worked surprisingly well! Just whisk it until fluffy before adding.
Whole Milk : 1 cup of whole milk makes for tender, moist cupcakes. You can definitely reach for almond or oat milk if dairy-free is your thing; just make sure it’s unsweetened!
Vegetable Oil : Using 1/2 cup of vegetable oil keeps these cupcakes incredibly moist. I’ve experimented with melted coconut oil, and let me tell you, it’s a game-changer for flavor but does add a slight coconutty taste!
Vanilla Extract : A must-have! 2 teaspoons of vanilla extract adds warmth and just a hint of sweetness. If you have some on hand, almond extract could make a delicious substitute!
Boiling Water : Here’s the secret ingredient! 1 cup of boiling water helps to bloom the cocoa powder, enhancing that rich chocolate flavor and creating a moist texture. You can use instant coffee instead of water if you want extra depth!
Unsalted Butter : For the buttercream, 1/2 cup of room-temperature unsalted butter is what gives our icing that smooth, creamy texture! Unsalted means you can control the saltiness; margarine isn’t going to give you the same results.
Powdered Sugar : 3 cups of powdered sugar create the sweetness we love in a buttercream frosting. Keep it on hand because, wow, it really is a baking pantry essential! You could also make your own by blending granulated sugar until fine!
Crushed Oreo Cookies : Hey, it wouldn’t be Oreo buttercream without about 1/2 cup of crushed Oreos! This little addition brings incredible cookie goodness to the mix. You can swap these for any chocolate cookie if you want to change things up!
Heavy Cream : Using a couple tablespoons of heavy cream in the buttercream gives it that silky finish. If you need a lighter version, try half-and-half, but the texture might not be as rich.
Step-by-Step Instructions
Let’s Get Baking!
Preheat: Start by preheating your oven to 350°F (175°C). While that’s warming up, go ahead and line a muffin tin with cupcake liners, your cupcakes are going to need a cozy home!
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is your dry mix, and it smells heavenly!
Add Wet Ingredients: Toss in those eggs, whole milk, vegetable oil, and vanilla extract. Mix until smooth (I like to use a hand mixer, but a whisk will do).
Boiling Water Frolic: Carefully stir in the boiling water. It’ll look super watery, and that’s okay, this is what makes the cupcakes perfectly moist!
Fill the Tin: Pour the batter into your prepared muffin tins, filling them about 2/3 full. Try not to overfill them, or you’ll have a cupcake volcano on your hands… and who wants that mess?
Bake: Pop them into the oven for 18-20 minutes. You’ll know they’re done when a toothpick comes out clean. Let them cool completely before icing because no one wants a gooey mess with their frosting.
Make the Buttercream: In another bowl, beat the softened unsalted butter until it’s creamy and smooth. Gradually add the powdered sugar while mixing until fluffy.
Oreo Makeover: Stir in those crushed Oreo cookies and heavy cream until your frosting reaches your desired consistency. Try not to eat it all straight from the bowl, even though I totally understand the temptation!
Frosting Time: Frost the cooled cupcakes with that luscious Oreo buttercream. Feel free to top with additional crushed Oreos for an extra fun touch!
My Family’s Go-To Recipe
Seriously, guys these chocolate cupcakes with homemade Oreo buttercream have become my go-to recipe. I whip them up for birthday celebrations, surprise treats after a long week, or just because! They’re such a comfort food classic, and I’m a real sucker for anything chocolatey with a frosting that’s so rich, you’ll want to eat it by the spoonful! The best part is that you can customize these easily depending on what you have in the pantry. Last time, I even added some toasted coconut, and, oh boy, it was a hit!
If you loved these chewy delights, be sure to check out my Buttercream Topped Vanilla Cupcakes, my Fluffy Strawberry Shortcake Cupcakes, or my Vanilla Cupcake Recipe!
Why This Recipe Works
Quick & Easy : These chocolate cupcakes come together in under 30 minutes from start to finish! They’ll fill your kitchen with a cozy chocolate aroma that makes it feel like home.
Comfort Food : There’s something about the combination of chocolate and creamy buttercream frosting that just screams comfort food. Each bite takes you back to childhood memories!
Customizable : You can accessorize these cupcakes however you like! Switch up your Oreos to mint or peanut butter ones for a change, or add sprinkles for some color. Your options are endless!
Crowd-Pleaser : Whether it’s a birthday party, a potluck, or just a fun night at home, rest assured these cupcakes will please both kids and adults alike. Seriously, how can anyone say no to chocolate?
Make Ahead : Want to get a head start? These cupcakes can be made a day ahead, just store them in an airtight container to keep them fresh.
Serving and Storage Tips
How to Serve This Recipe
These delightful cupcakes are perfect on their own, but if you want to fancy things up? Serve them alongside a scoop of vanilla bean ice cream or a warm chocolate sauce drizzle for an indulgent experience!
Storing Leftovers
These cupcakes keep beautifully in an airtight container at room temperature for about 3-4 days. If you need them to last longer, pop them in the fridge (they’ll last about a week) but make sure to let them come to room temperature before serving for the best flavor!
Reheating Tips
To reheat, just microwave a cupcake for about 10 seconds. It’ll get nice and warm, which is always a cozy treat!
Freezer Friendly
Yes! You can freeze these cupcakes without frosting for up to 3 months. Just make sure they’re wrapped tightly in plastic wrap and placed in an airtight container. Let them thaw in the fridge overnight before you frost ’em!
That’s all there is to it! Now grab your apron and dive into making these incredible chocolate cupcakes with homemade Oreo buttercream. Trust me, it’s going to be one of those recipes you treasure forever! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Chocolate Cupcakes with Homemade Oreo Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, whole milk, vegetable oil, and vanilla extract; mix until smooth.
- Stir in the boiling water carefully; it will look watery, which is fine.
- Pour the batter into the prepared muffin tins, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
- In another bowl, beat softened unsalted butter until creamy.
- Gradually add powdered sugar while mixing until fluffy.
- Mix in crushed Oreos and heavy cream until desired consistency is reached.
- Frost the cooled cupcakes with the Oreo buttercream and top with additional crushed Oreos if desired.