An Irresistible Treat: Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting
Are you ready to indulge in a dessert that promises to be the star of any gathering? These Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting are the perfect blend of rich chocolate flavor and creamy, crunchy frosting. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes are sure to delight your taste buds and impress your guests.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser for several reasons. First and foremost, the combination of moist chocolate cupcakes and the unique frosting made with cream cheese and crushed Oreo® cookies offers a taste experience like no other. The hint of espresso and cinnamon in the cupcakes adds depth and warmth, making every bite unforgettable. Plus, it’s versatile enough to be adapted for any celebration—just tint the frosting to match your theme!
Kitchen Equipment You’ll Need
- Two 12-cup muffin tins
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Food processor
- Rubber spatula
- Wire rack
Ingredients
Cupcakes:
- 1 1/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/3 cups white sugar
- 2/3 cup brown sugar
- 4 eggs
- 1/3 cup water
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/4 cup vegetable oil
Frosting:
- 1 (8 ounce) package cream cheese, at room temperature
- 7 tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 18 chocolate sandwich cookies (such as Oreo®)
- 2 tablespoons milk, or more as needed
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt. Add the white sugar and brown sugar and whisk again.
- In another bowl, whisk the eggs, water, and vanilla extract. Mix in the sour cream and oil until well combined.
- Add the wet ingredients to the dry ingredients and mix until no dry spots remain. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven for 18 to 20 minutes, or until the tops spring back when lightly pressed. Allow to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, cream together the cream cheese and butter in a stand mixer until smooth. Add the vanilla extract and mix well. Gradually add the confectioners’ sugar and mix on medium-low speed until you achieve a firm consistency, about 2 to 5 minutes. If needed, thin the frosting by adding milk one tablespoon at a time.
- Crush the Oreo® cookies into crumbs using a food processor. Fold the cookie crumbs into the frosting with a rubber spatula. Chill the frosting in the refrigerator for about 15 minutes before piping onto the cooled cupcakes.
Tips for Success
- Ensure all ingredients, especially the cream cheese and butter, are at room temperature for a smooth frosting.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Chill the frosting slightly before piping to make it easier to handle.
Additional Tips and Variations
If you want to add a little extra flair to these cupcakes, consider adding a teaspoon of liquor, such as Baileys or Kahlua, to the frosting for an adult twist. For a fun variation, try using different flavored sandwich cookies or tint the frosting with food coloring to match the occasion.
Nutritional Highlights (Per Serving)
While the exact nutritional content will vary depending on the size of your cupcakes, each serving is a delightful treat. Enjoy in moderation!
Frequently Asked Questions (FAQ)
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost just before serving for the best texture.
Q: How should I store leftovers?
A: Store any leftover cupcakes in the refrigerator in an airtight container for up to three days.
Q: Can I freeze the cupcakes?
A: You can freeze unfrosted cupcakes for up to three months. Thaw overnight in the refrigerator and frost before serving.
Conclusion
These Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting are a must-try for any dessert lover. Their rich flavor and creamy frosting make them a hit at any event. We invite you to try this recipe and share your experience with us. Happy baking!