Red Velvet Oreo Cupcakes (Printable Version)
Moist red velvet cupcakes with hidden Oreo centers and creamy cookies-and-cream frosting.
# What You 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 if desired)
→ Cream Cheese Frosting
12 - 8 oz 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 Make It:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners.
02 - Set one whole Oreo cookie into the bottom of each cupcake liner, pressing gently to ensure it sits flat.
03 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated before adding the next.
06 - Mix in the buttermilk, vanilla extract, and red food coloring, stirring until the color is uniform throughout the batter.
07 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cupcakes tender.
08 - Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full to allow room for rising.
09 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion (avoiding the Oreo base) comes out clean. Transfer to a wire rack and let cool completely before frosting.
10 - In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then mix on medium speed until light and fluffy. Gently fold in the crushed Oreo cookies with a spatula.
11 - Pipe or spread the frosting generously onto each cooled cupcake. Garnish with additional Oreo crumbs or mini Oreo cookies if desired. Serve immediately or refrigerate until ready to serve.
# Helpful Hints:
01 -
- The Oreo hidden at the bottom of each liner turns into a soft, fudgy surprise that nobody expects until that first bite.
- Cream cheese frosting with crushed Oreos folded in is the kind of shortcut that tastes like you spent twice as long as you did.
02 -
- Do not overmix the batter once the flour goes in or the cupcakes will dome and turn chewy instead of soft.
- Gel food coloring delivers a deeper, more dramatic red with far less liquid than the bottled kind.
03 -
- Crush the Oreos for the frosting inside a zip top bag with a rolling pin so the pieces stay controlled and your counters stay clean.
- If you want the most vivid red color, add the food coloring to the buttermilk first and stir before pouring it into the batter.