Raise your hand if you love chocolate and are loving the chocolate chip Oreo cupcakes recipe! Oh, who am I kidding? Who doesn’t love chocolate? If you are looking for the ultimate chocolate cupcake recipe, we have it here for you. Well, you are going to love these Chocolate Chip Oreo Cupcakes! That’s right, it’s so chocolate we had to put it in the name twice! Nothing wrong with that, right? A friend of mine made these several years ago, and I am just now getting around to sharing them with you. How awful is that? Yeah, I would love to take credit for these beautiful cupcakes, but I have to give credit where credit is due. Thanks for sharing the recipe with us Krista.
I mean, seriously,, just look at those amazing Chocolate Chip Oreo Cupcakes and tell me you don’t want one.
Chocolate Chocolate Chip Oreo Cupcakes
You can find the detailed list of ingredients and directions in the printable recipe card at the end of this post.
Ingredients for cupcakes:
- Flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Light brown sugar
- Sugar
- Canola oil
- Buttermilk
- Egg
- Vanilla extract
- Butter, softened to room temperature
- Powdered sugar
- Heavy whipping cream
- Mini chocolate chips
- Dark chocolate Oreos, 22 cut in half
- Piping bag fitted with a medium star tip
Directions:
Cupcakes:
Start off by preheating the oven to 350 degrees and lining your cupcake pan with cupcake liners. Set aside for later.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, whisk to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
Pour the batter in the cupcake liners, filling each about 3/4 of the way full. Now, toss them in the oven for about 22 minutes or until done. Allow to cool completely.
Frosting:
In a bowl of a standing mixer, cream together the butter, cocoa powder, powered sugar, vanilla and heavy whipping cream until combined and smooth and stiff peaks form.
Scoop frosting into piping bag
Next you’ll frost the cupcakes. Be sure they are completely cool before frosting.
Sprinkle mini chocolate chips around the base of the frosting
Ganache
In a small saucepan, pour the heavy whipping cream into it and bring to a simmer over medium heat
Pour the chocolate chips into a heat safe bowl
Once the heavy whipping cream starts to simmer, remove from heat
Pour over the chocolate chips and allow to sit for one minute
Whisk until smooth
Scoop ganache into a piping bag and cut the tip off
Drizzle the chocolate ganache over the cupcakes
Place the cut oreos into the top center of the frosting
That’s all I have for now, but it certainly makes eating a Chocolate Chocolate Chip Oreo Cupcake sound a little better for you, lol. That’s what I was going for, lol. Not really, but let’s get to making this Chocolate Chocolate Chip Oreo Cupcake Recipe.
Be sure to check out all our other awesome cupcake recipes.
Chocolate Chip Oreo Cupcakes
Ingredients
Cupcakes
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup Light brown sugar
- 1/2 cup sugar
- 1/3 cup canola oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
Frosting
- 1 cup unsalted butter softened to room temperature
- 1/4 cup cocoa powder
- 3 cups powdered sugar
- 3 tablespoon. heavy whipping cream
- 1 teaspoon. vanilla extract
- 1 cup mini chocolate chips
- 1 package dark chocolate oreos 22 cut in half
- 1 piping bag fitted with a medium star tip
Ganache
- 1 cup Semi Sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
Cupcakes
- Preheat oven to 350°F.
- Line your cupcake pans with cupcake liners and set aside
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, whisk to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, and vanilla extract.
- Stir until combined.
- Pour the batter in the cupcake liners.
- Fill each one 3/4 of the way full.
- Bake at 350°F for 22 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
Frosting
- In a bowl of a standing mixer, cream together the butter, cocoa powder, powered sugar, vanilla and heavy whipping cream until combined and smooth and stiff peaks form.
- Scoop frosting into piping bag
- Frost cooled cupcakes
- Sprinkle mini chocolate chips around the base of the frosting
Ganache
- In a small saucepan, pour the heavy whipping cream into it and bring to a simmer over medium heat
- Pour the chocolate chips into a heat safe bowl
- Once the heavy whipping cream starts to simmer, remove from heat
- Pour over the chocolate chips and allow to sit for one minute
- Whisk until smooth
- Scoop ganache into a piping bag and cut the tip off
- Drizzle the chocolate ganache over the cupcakes
- Place the cut oreos into the top center of the frosting
