Red Velvet Oreo Cupcakes (Printable Version)
Soft red velvet cupcakes with Oreo cookies and cream cheese frosting for a decadent dessert.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour (125 g)
02 - 2 tbsp unsweetened cocoa powder (15 g)
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 1 cup granulated sugar (200 g)
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature (120 ml)
09 - 1 tsp vanilla extract
10 - 1 tbsp 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 (225 g)
13 - 1/2 cup unsalted butter, softened (115 g)
14 - 2 cups powdered sugar, sifted (240 g)
15 - 1 tsp vanilla extract
16 - 4 crushed Oreo cookies (for folding in)
# Directions:
01 - Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 - Place one whole Oreo cookie at the bottom of each cupcake liner.
03 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
05 - Mix in the buttermilk, vanilla extract, and red food coloring until fully combined and the color is uniform.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
07 - Divide the batter evenly over the Oreo cookies in the cupcake liners, filling each about three-quarters full.
08 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake (not the Oreo) comes out clean. Let the cupcakes cool completely in the pan.
09 - Beat the softened cream cheese and butter together until smooth. 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 onto the cooled cupcakes. Garnish with extra Oreo crumbs or mini Oreo cookies if desired.
# Expert Hints:
01 -
- The Oreo hidden at the bottom of every cupcake is a surprise that makes people close their eyes when they bite into it.
- Red velvet and cookies and cream were never meant to compete, they were meant to collide in the best possible way.
02 -
- Overmixing the batter after adding flour will give you dense, rubbery cupcakes instead of the soft crumb you want, so stop the mixer the second the last streak of flour vanishes.
- Gel food coloring is vastly superior to liquid for this recipe because you need less of it, which keeps the batter consistency correct and the color much more vivid.
03 -
- Test doneness by inserting a toothpick into the cupcake portion only, because the melted Oreo at the bottom will always look wet and trick you into overbaking.
- Chill the frosted cupcakes for fifteen minutes before serving so the frosting sets and holds its shape on the plate.