Red Velvet Oreo Cupcakes (Printable)
Moist red velvet cupcakes with a hidden Oreo base and creamy cookies-and-cream cheese frosting topping.
# What You'll Need:
→ Cupcake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring (liquid or gel)
11 - 12 whole Oreo cookies (plus extra for garnish)
→ Cream Cheese Frosting
12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 4 Oreo cookies, crushed (for folding in)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and place one whole Oreo cookie at the bottom of each liner.
02 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Blend in the buttermilk, vanilla extract, and red food coloring until the mixture is smooth and uniformly colored.
06 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Do not overmix.
07 - Divide the batter evenly among the prepared liners, filling each about three-quarters full to cover the Oreo at the bottom.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion comes out clean. Allow to cool completely in the tin before frosting.
09 - Beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then mix until light and fluffy. Gently fold in the crushed Oreo cookies.
10 - Pipe or spread the frosting generously onto each cooled cupcake. Garnish with additional Oreo crumbs or mini Oreo cookies if desired.
# Expert Advice:
01 -
- The Oreo at the bottom of every cupcake is a surprise that makes people grin every single time they bite into one.
- Red velvet and cream cheese frosting is a pairing that never gets old, and folding crushed cookies into the frosting takes it somewhere entirely new.
02 -
- Test the toothpick in the cake part of the cupcake, not the Oreo at the bottom, because the cookie will always leave the toothpick sticky even when the cake is fully baked.
- Gel food coloring produces a far richer, deeper red than liquid, and you will need less of it, which keeps the batter consistency correct.
- These cupcakes must be refrigerated after frosting because of the cream cheese, and they stay fresh for up to three days when covered.
03 -
- Add a tiny pinch of espresso powder to the dry ingredients to deepen the chocolate flavor without making the cupcakes taste like coffee.
- Beat the cream cheese and butter for the frosting at least three minutes before adding the sugar, because the longer you whip, the silkier and lighter the final frosting will be.