Red Velvet Oreo Cupcakes (Print View)
Moist red velvet cupcakes studded with Oreo pieces and finished with tangy cream cheese frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3 tablespoons (25 g) unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (120 ml) vegetable oil
06 - 3/4 cup (150 g) granulated sugar
07 - 1 large egg, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 tablespoon red food coloring (gel preferred)
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon distilled white vinegar
12 - 10 Oreo cookies, roughly chopped
→ Cream Cheese Oreo Frosting
13 - 1/2 cup (115 g) unsalted butter, softened
14 - 8 oz (225 g) cream cheese, softened
15 - 2 cups (250 g) powdered sugar, sifted
16 - 1 teaspoon pure vanilla extract
17 - 6 Oreo cookies, finely crushed
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the vegetable oil and granulated sugar until combined. Add the egg, buttermilk, red food coloring, vanilla extract, and distilled white vinegar. Mix until smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
05 - Gently fold the roughly chopped Oreo cookies into the batter using a spatula.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Add the sifted powdered sugar and vanilla extract, then beat until light and fluffy. Gently fold in the finely crushed Oreo cookies.
09 - Pipe or spread the frosting onto the fully cooled cupcakes. Garnish with extra Oreo crumbs if desired.
# Expert Hints:
01 -
- The contrast of soft red velvet cake and crunchy Oreo chunks in every bite is genuinely addictive.
- Cream cheese frosting loaded with crushed Oreos is the kind of thing people will beg you to bring everywhere.
02 -
- Room temperature buttermilk and egg blend far more smoothly into the batter, cold ingredients can cause the oil to seize and leave you with an uneven texture.
- Gel food coloring delivers ten times the pigment of liquid, so if you only have liquid you will need much more and it may thin the batter.
03 -
- Crush the frosting Oreos inside a zip top bag with a rolling pin rather than a food processor, you want varied crumb sizes for the best texture in the frosting.
- Always sift your powdered sugar before adding it to the cream cheese mixture, lumps are nearly impossible to remove once they form.