Red Velvet Oreo Cupcakes (Printable)
Moist red velvet cupcakes hiding a whole Oreo, crowned with cookies-and-cream cheese frosting.
# What You'll Need:
→ For the Cupcakes
01 - 1 cup (125 g) all-purpose flour
02 - 2 tablespoons (15 g) unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring (liquid or gel)
11 - 12 Oreo cookies, whole (plus extra for garnish if desired)
→ For the Cream Cheese Frosting
12 - 8 oz (225 g) cream cheese, softened
13 - 1/2 cup (115 g) unsalted butter, softened
14 - 2 cups (240 g) powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - 4 crushed Oreo cookies (for folding in)
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
02 - Set one whole Oreo cookie at the bottom of each cupcake liner.
03 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
05 - Add the eggs one at a time, mixing thoroughly after each addition to ensure full incorporation.
06 - Blend in the room-temperature buttermilk, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
07 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes tender.
08 - Divide the batter evenly among the prepared liners, filling each about three-quarters full to cover the Oreo cookie at the bottom.
09 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion (avoiding the Oreo base) comes out clean. Allow the cupcakes to cool completely in the tin.
10 - 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.
11 - Pipe or spread the frosting generously onto the fully cooled cupcakes. Garnish with additional Oreo crumbs or mini Oreo cookies if desired.
# Expert Tips:
01 -
- The Oreo hidden at the bottom of every cupcake is a surprise nobody expects and everyone talks about after the first bite.
- Red velvet and cream cheese frosting already belong together, but folding crushed Oreos into that frosting pushes it into territory that feels almost unfairly good.
02 -
- Do not overmix the batter once the flour goes in or the cupcakes will bake up tough and rubbery instead of soft and tender.
- Test the toothpick in the cake portion, not through the Oreo at the bottom, because the cookie will leave moisture on the pick and fool you into thinking they are underdone.
03 -
- Use a cookie scoop to divide batter evenly so every cupcake bakes at the same rate and you avoid the frustration of some being overdone while others sink in the middle.
- Chill the frosted cupcakes for fifteen minutes before serving so the Oreo studded frosting firms up and holds those beautiful swirls you worked so hard to pipe.