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Oreo cupcakes are the perfect blend of rich chocolate flavor and classic cookie nostalgia in every bite, topped with a dreamy cookies and cream frosting that makes them irresistible for family celebrations or casual snacking.
The first time I baked these was for a birthday sleepover and they disappeared within minutes Everyone always asks for the recipe whenever I bring them to a party
Ingredients
- Water: helps keep the cupcakes extra moist use filtered water if possible
- Yogurt: adds a gentle tang and ensures softness choose plain unsweetened yogurt for the best crumb
- Oil: provides consistent tenderness I like using a mild flavored oil such as sunflower or canola
- Pure vanilla extract: brings out the chocolate notes always use pure extract for the best aroma
- White or cider vinegar: reacts with baking soda for lift opt for apple cider vinegar if you like a hint of fruitiness
- Spelt white or gluten free flour: makes this recipe adaptable to your dietary needs select a fine grind for the most delicate texture
- Unsweetened cocoa powder: supplies the foundational chocolate taste always select a high quality cocoa for a deep flavor
- Dutch cocoa powder: creates a rich color and intensifies the chocolate try to use Dutch processed when you want that classic chocolate cake look
- Sugar: sweetens and lends structure unrefined sugar like coconut sugar is a nice twist if you like a more natural taste
- Salt: balances sweetness and sharpens flavors use fine sea salt for even distribution
- Baking soda: gives the cakes a tender crumb check freshness for best results
- Oreo frosting: offers that signature cookies and cream finish try making it fresh or use your favorite store bought brand for convenience
Step-by-Step Instructions
- Prepare Your Oven and Pan:
- Preheat your oven to 350 F and line your cupcake pan with paper liners This helps prevent sticking and ensures easy release later
- Mix Wet Ingredients:
- In a large bowl whisk together the water yogurt oil vanilla extract and vinegar Letting this mixture sit allows the flavors to blend and interact with the acid from the vinegar
- Sift Dry Ingredients:
- In a separate bowl combine flour cocoa powders sugar salt and baking soda Sifting helps eliminate lumps and gives a light airy batter
- Combine Wet and Dry Mixtures:
- Pour the wet mixture into the dry gently stirring just until evenly blended Avoid overmixing which can make cupcakes tough
- Fill the Cupcake Liners:
- Use a spoon or scoop to fill each liner about two thirds full This ensures enough space for the batter to rise without overflowing
- Bake the Cupcakes:
- Place the tray in the oven and bake for twenty minutes finished cakes should spring lightly to the touch and a toothpick in the middle will come out mostly clean For mini cupcakes check at ten minutes
- Cool and Frost:
- Let the cupcakes cool in the pan for a few minutes then transfer to a rack until completely cool Frost generously with cookies and cream frosting Waiting a day to eat improves flavor and the liners peel off more easily
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The Oreo frosting always takes me back to childhood with every bite sometimes my family gets impatient and we end up spreading extra frosting on graham crackers just for a treat
Storage Tips
Store any leftover cupcakes in an airtight container at room temperature for two days or in the refrigerator for up to four days For longer storage wrap cupcakes tightly and freeze without frosting then thaw and add topping when ready to serve
Ingredient Substitutions
You can swap sour cream for yogurt if that is what you have on hand and if you need dairy free just use a plant based yogurt Gluten free flour blends work beautifully and if you prefer a lower sugar option try half erythritol and half sugar
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Serving Suggestions
These cupcakes are perfect for birthdays class parties or potlucks Garnish with crushed Oreos on top or a whole mini Oreo for visual flair Pair them with a glass of milk or vanilla ice cream for a true cookies and cream experience
Cultural Context
Cookies and cream has been a celebrated flavor in American desserts for decades With the iconic chocolate sandwich cookie crumbled into every bite these cupcakes feel nostalgic and playful whether for children or adults
Recipe FAQs
- → Can I use a different type of flour?
Yes, you may use spelt, white, or gluten-free flour for similar texture. Just ensure measurements are consistent.
- → How do I make the cupcakes extra moist?
Including yogurt and oil in the batter helps ensure the cupcakes stay moist and tender after baking.
- → Can I use store-bought frosting?
Absolutely, store-bought cookies and cream frosting works well if you prefer a quicker option.
- → How do I know when the cupcakes are done?
Check by inserting a toothpick into the center; it should come out mostly clean when done baking.
- → How do I store leftovers?
Keep cupcakes in an airtight container at room temperature for up to two days for best freshness.
- → Can I make mini cupcakes with this batter?
Yes, simply reduce baking time to around 10 minutes for mini cupcakes, checking doneness with a toothpick.