Oreo Cupcakes

These are the best Oreo cupcakes! A rich and moist black velvet cupcake batter is spooned overtop a full Oreo cookie, then baked to perfection!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 383kcal

Make the cupcakes: Preheat oven to 350°F. Line a regular sized cupcake pan with cupcake liners. Place a full Oreo cookie in the bottom of each liner and set aside.
In the bowl of a stand mixer whisk the cake flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, or large liquid measuring cup, whisk the vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and black food coloring.
Add the wet ingredients to the dry ingredients (using a paddle attachment) and mix on low until ingredients are combined.
Portion the batter into the cupcake liners until ½ full, but no more than 2/3 full. (I use a 2 tablespoon sized cookie scoop to portion my batter evenly amongst the cupcake compartments). Bake for 16-19 minutes or until a toothpick comes out clean from the center of the cupcakes.
Remove and transfer the cupcakes to a wire rack to cool completely.

Make the frosting: In the bowl of a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 minute on medium speed. Add the powdered sugar and heavy cream and mix until smooth. Add the vanilla extract, crushed Oreos and salt. Mix on medium speed until light and fluffy. Add more heavy cream, a tablespoon at a time, until frosting reaches your desired consistency.
When piping this frosting use a tip that has a bigger diameter, sometimes the crushed Oreo cookies can clog up smaller piping tips. Pipe the frosting on the top of each cooled cupcake.

Store the cupcakes in a covered container at room temperature for 1-2 days or up to 3 in the fridge.