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Triple Oreo Chocolate Cupcakes Recipe

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4.9 from 85 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/triple-oreo-chocolate-cupcakes-recipe/