Oreo Cupcakes Cookies Cream (Print Version)
Moist chocolate cupcakes with Oreo flavor and a creamy, dreamy cookies and cream frosting.
# Ingredients:
→ Cupcake Base
01 -
3/4 cup water
02 -
1/4 cup yogurt
03 -
1/4 cup oil
04 -
2 tsp pure vanilla extract
05 -
1 tsp white or cider vinegar
06 -
1 cup spelt, white, or gluten-free flour
07 -
1/4 cup unsweetened cocoa powder
08 -
2 tbsp Dutch cocoa powder
09 -
3/4 cup sugar, unrefined if desired
10 -
1/2 tsp salt
11 -
1/2 tsp baking soda
12 -
Oreo frosting (store-bought or homemade)
# Steps:
01 -
Preheat the oven to 350°F. Line a cupcake pan with liners.
02 -
In a large bowl, whisk together water, yogurt, oil, vanilla, and vinegar. Allow the mixture to sit for a few minutes.
03 -
Sift together the flour, cocoa powders, sugar, salt, and baking soda in a separate bowl.
04 -
Pour the wet ingredients into the dry ingredients and stir until evenly mixed. Avoid overmixing.
05 -
Smooth the batter into the lined cupcake pan, filling each liner about two-thirds of the way full.
06 -
Bake in the preheated oven for 20 minutes, or 10 minutes for mini cupcakes, until a toothpick inserted into the center comes out mostly clean.
07 -
Let the cupcakes cool completely before frosting them. For best results, allow them to sit overnight for easier peeling of the liners and enhanced flavor.
# Notes and Tips:
01 -
These cupcakes taste even better the next day.
02 -
Only fill the cupcake liners two-thirds of the way to allow for rising.