Triple Oreo Chocolate Cupcakes Recipe

Introduction

Triple Oreo Chocolate Cupcakes are a decadent treat combining rich chocolate cake with creamy Oreo frosting and crunchy cookies. This recipe turns classic chocolate cupcakes into a cookies-and-cream lover’s dream with Oreos layered throughout. Perfect for special occasions or just indulging your sweet tooth.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water
• 1/2 teaspoon espresso powder
• 32 Oreo cookies, divided
• 1 stick salted butter, softened to room temperature
• 1 (8 oz) block Philadelphia cream cheese, softened to room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 cup marshmallow fluff (or marshmallow creme)
• 24 Oreo cookies, crushed (filling in-tact)

Instructions

1. Step 1: Preheat your oven to 325º F and line a muffin tin with cupcake liners.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
3. Step 3: Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix on medium-low speed until just combined.
4. Step 4: In a microwave-safe bowl, boil the water and stir in the espresso powder until dissolved (be careful of bubbling).
5. Step 5: Slowly add the boiling water to the cake batter while mixing on low speed. Once mixed, beat on high speed for 1 minute to incorporate air.
6. Step 6: Place one whole Oreo cookie at the bottom of each cupcake liner. Fill each liner about 3/4 full with batter. If any Oreo cookies rise to the top, gently push them back down with a fork.
7. Step 7: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
8. Step 8: For the frosting, pulse the 24 Oreo cookies in a food processor until finely ground into crumbs.
9. Step 9: In a mixing bowl, beat softened butter and cream cheese until smooth and creamy. Gradually add half of the powdered sugar, one cup at a time, mixing well after each addition.
10. Step 10: Add marshmallow fluff and vanilla extract to the frosting mixture and beat until fluffy. Then add the remaining powdered sugar one cup at a time, mixing thoroughly.
11. Step 11: Fold in the Oreo crumbs until just combined. Taste and adjust sweetness if needed.
12. Step 12: Using a piping bag with a wide tip, frost each cooled cupcake as desired. Top each cupcake with a whole Oreo cookie.

Tips & Variations

• For extra moisture, use buttermilk instead of milk in the batter.
• You can substitute marshmallow fluff with marshmallow creme if preferred.
• To make mini cupcakes, reduce baking time to about 10-12 minutes and use mini Oreos.
• For a boozy twist, add a tablespoon of cream liqueur to the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best flavor and texture. The frosting can be a bit soft when chilled, so allow time to soften before eating. You can also freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute dairy milk with a plant-based milk like almond or oat milk, and use a dairy-free butter and cream cheese alternative for the frosting.

Why do I add boiling water to the batter?

The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and resulting in a moist, tender cupcake.

Triple Oreo Chocolate Cupcakes Recipe

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Indulge in these decadent Triple Oreo Chocolate Cupcakes featuring super moist cocoa-infused cake layered with a whole Oreo at the base, topped with creamy marshmallow Oreo frosting and finished with a full Oreo cookie. Perfect for Oreo lovers craving an ultimate chocolate treat with a delightful crispy surprise.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water
• 1/2 teaspoon espresso powder
• 8 whole Oreo cookies (for cupcake base)

Frosting

• 1 stick salted butter (softened to room temperature)
• 1 8 oz block Philadelphia cream cheese (softened to room temperature)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 cup marshmallow fluff (or marshmallow creme)
• 24 Oreo cookies, crushed with filling intact
• 8 whole Oreo cookies (for topping)

Instructions

1. Preheat Oven and Prepare Liners: Preheat your oven to 325º F. Line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together thoroughly with a hand or stand mixer to evenly mix.
3. Add Wet Ingredients: Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix on medium-low until just combined, being careful not to overmix.
4. Dissolve Espresso Powder: Boil water in the microwave; then stir in espresso powder until fully dissolved. Caution as the mixture may bubble.
5. Incorporate Boiling Water: Reduce mixer speed to low and slowly add boiling water to the batter. Once blended, increase speed to high and beat for 1 minute to aerate the mixture and create a light texture.
6. Place Oreos and Fill Cupcake Liners: Place one whole Oreo cookie at the bottom of each cupcake liner. Fill each liner about 3/4 full with batter. If any Oreos float, use a fork to gently push them back down to the bottom.
7. Bake the Cupcakes: Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Completely: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
9. Prepare Oreo Frosting: In a food processor, pulse 24 Oreo cookies with filling until finely ground into crumbs.
10. Cream Butter and Cream Cheese: In a mixing bowl, beat softened butter and cream cheese with a hand or stand mixer until smooth and creamy.
11. Add Powdered Sugar and Flavors: Add powdered sugar in two stages, one cup at a time, fully mixing between additions. Add marshmallow fluff and vanilla extract and beat until light and fluffy. Incorporate the Oreo cookie crumbs, mixing just until combined.
12. Assemble Cupcakes: Using a piping bag fitted with a wide tip, pipe the frosting over cool cupcakes to your desired design. Top each cupcake with a whole Oreo cookie.

Notes

• To prevent Oreos from rising during baking, gently push them to the bottom with a fork if they float after adding batter.
• Ensure cupcakes are completely cooled before frosting to prevent melting.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring cupcakes to room temperature before serving for the best flavor and texture.
• Marshmallow fluff can be substituted with marshmallow creme if preferred.

Keywords: Oreo cupcakes, chocolate cupcakes, Oreo frosting, marshmallow frosting, chocolate dessert, Oreo dessert