Chocolate Oreo Cupcakes

I’ve made a lot of Oreo cupcakes, they are definitely a fan favorite!  Chocolate Oreo cupcakes have been in the back of my mind for awhile now, so it was about time I finally got around to making them!

I promised my homeroom if they raised over $400 for Pennies for Patients I would make them cupcakes.  Not only did they raise over $400, they raised more money than any other class in the sixth grade! I’m so proud of them!!  Since I have a lot of students with an aversion to chocolate, I also made Tie Dye cupcakes.

The kids really enjoyed the cupcakes and gave me lots of nice compliments.  After two weeks of state testing I was glad I could make them a nice treat!  The chocolate cupcake recipe is my current stand-by chocolate cake recipe.  So moist and delicious and chocolaty!  I sort of made up the frosting as I went along.  I just wanted simple amounts that corresponded to the packaging!  The frosting is sweet without being too sugary and has great cream cheese flavor.  This recipe makes a LOT of frosting!

Print the recipe.

Chocolate Oreo Cupcakes
Yield – 36 cupcakes
Adapted from Bakerella
Inspired by Beantown Baker

2 1/4 cups flour
1 cup cocoa
2 1/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
3/4 cup vegetable oil
3 teaspoons vanilla
1 cup + 2 tablespoons whole milk
1 cup hot water
41 Oreos

1. Preheat the oven to 350 F.
2. Line the cupcake pan with liners twist Oreos apart.  Take the half with more cream and place cream side up in each cupcake liner.  Reserve the cream-less halves.
3. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
4. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the milk
5. Mix until just combined and then scrape down the sides.
6. Turn on the mixer and add the hot water slowly until well combined.
7. Fold in 30 cream-less Oreo halves plus 5 whole Oreos chopped into quarters.
8. Fill the cupcake liners using a basic ice cream scoop.
9. Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.

Simple Cream Cheese Frosting
Yield – a lot!  Don’t worry about running out

1 pound (4 sticks) unsalted butter, room temperature
16 ounces (2 boxes) cream cheese, room temperature
2 lbs (a bag) powdered sugar
3 tablespoons vanilla
18 Oreos

1. Beat the butter and cream cheese until light and creamy.
2. Slowly add in the powdered sugar.  Stop every once and awhile to scrape down the bowl and then beat on high speed for a few seconds.
3. Add in the vanilla and beat again until well combined.
4. The frosting won’t be super stiff, if you want it stiffer for piping, place in the fridge for a few minutes.
5. Add to a piping bag with a large round tip and pipe a dollop on top of each cupcake.
6. Crush the remaining cream-less Oreos and sprinkle on top.
7. Break 18 Oreos in half and place one half on top of each cupcake.