Red Velvet Oreo Cupcakes (Printable Version)
Red velvet cupcakes with hidden Oreo centers and cookies and cream frosting for a decadent dessert.
# Ingredient List:
→ Cupcake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring (liquid or gel)
11 - 12 whole Oreo cookies (plus extra for garnish if desired)
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 4 crushed Oreo cookies
# How to Make:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Place one whole Oreo cookie at the bottom of each cupcake liner.
03 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition.
05 - Mix in the buttermilk, vanilla extract, and red food coloring until fully combined and the color is uniform.
06 - Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined. Avoid overmixing.
07 - Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full to cover the Oreo cookie at the bottom.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake center (avoiding the Oreo base) comes out clean. Transfer to a wire rack and let cool completely.
09 - In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then mix until light and fluffy. Gently fold in the crushed Oreo cookies until evenly distributed.
10 - Pipe or spread the cream cheese frosting generously onto the fully cooled cupcakes. Garnish with additional Oreo crumbs or mini Oreo cookies if desired.
# Expert Tips:
01 -
- The Oreo hiding at the bottom of every cupcake is a surprise that makes people close their eyes when they bite into it.
- Red velvet and cream cheese frosting are already a perfect match, but crushed Oreos folded into that frosting push it into dangerously addictive territory.
02 -
- Do not overmix the batter once the flour goes in or the cupcakes will turn dense and tough instead of soft.
- Let the cupcakes cool completely before frosting because even a little warmth will melt the cream cheese into a puddle.
03 -
- A pinch of espresso powder in the dry ingredients deepens the chocolate flavor without making the cupcakes taste like coffee.
- Gel food coloring gives you that vivid bakery style red with half the liquid, which keeps the batter thick and the crumb tender.