Red Velvet Oreo Cupcakes (Printable Version)
Moist red velvet cupcakes studded with Oreo chunks and crowned with tangy cream cheese frosting.
# What You’ll Need:
→ Cupcake Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3 tbsp (25 g) unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup (120 ml) vegetable oil
06 - 3/4 cup (150 g) granulated sugar
07 - 1 large egg, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 tbsp red food coloring (gel preferred)
10 - 1 tsp pure vanilla extract
11 - 1/2 tsp distilled white vinegar
12 - 10 Oreo cookies, roughly chopped
→ Cream Cheese Oreo Frosting
13 - 1/2 cup (115 g) unsalted butter, softened
14 - 8 oz (225 g) cream cheese, softened
15 - 2 cups (250 g) powdered sugar, sifted
16 - 1 tsp pure vanilla extract
17 - 6 Oreo cookies, finely crushed
# Directions:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
03 - In a large bowl, beat the vegetable oil and granulated sugar until combined. Add the egg, buttermilk, red food coloring, vanilla extract, and distilled white vinegar; mix until smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the roughly chopped Oreo cookies.
05 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a bowl, beat the softened unsalted butter and cream cheese together until creamy. Add the sifted powdered sugar and vanilla extract; beat until fluffy and smooth. Gently fold in the finely crushed Oreo cookies.
08 - Pipe or spread the frosting onto the fully cooled cupcakes. Garnish with extra Oreo crumbs if desired.
# Top Tips:
01 -
- The crumb is impossibly soft and stays moist for days, thanks to the oil and buttermilk working together.
- Crushed Oreos folded into both the batter and frosting give you that satisfying little crunch in every single bite.
- They look absolutely stunning on a dessert table with their deep red color and creamy white frosting.
02 -
- Room temperature ingredients blend far more smoothly than cold ones, so take the egg and buttermilk out about 30 minutes before starting.
- Folding the crushed Oreos into the frosting by hand instead of using the mixer keeps the crumbs from turning the whole thing gray.
- Chilling the cupcakes for about 30 minutes before serving firms up the frosting and makes the texture even more satisfying.
03 -
- Use a cookie scoop to divide the batter evenly so every cupcake bakes at the same rate and looks uniform.
- For extra chocolate intensity, toss a handful of mini chocolate chips into the batter right alongside the chopped Oreos.