Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup milk
- ½ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 8 Oreo cookies (crushed)
For the Frosting:
- 1 cup butter (softened)
- 2 cups powdered sugar
- ½ cup crushed Oreos
- 1–2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, sugar, baking soda, and baking powder until well combined.
- Add Wet Ingredients: Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients, mixing thoroughly until the batter is smooth and uniform in texture.
- Fold in Oreos: Gently fold the crushed Oreo cookies into the batter, ensuring they are evenly distributed without overmixing.
- Fill Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter and powdered sugar together until creamy. Mix in the crushed Oreos and add 1 to 2 tablespoons of milk as needed to reach desired frosting consistency.
- Frost Cupcakes: Spread or pipe the cookies-and-cream frosting onto each cooled cupcake evenly.
- Serve and Enjoy: Serve immediately or store cupcakes in an airtight container until ready to enjoy.
Notes
- For a surprise Oreo center, place a whole Oreo cookie at the bottom of each cupcake liner before adding the batter.
- Store the cupcakes in an airtight container to keep them fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
