Red Velvet Oreo Cupcakes (Printer-Friendly)
Soft red velvet cupcakes hiding a whole Oreo, crowned with cookies and cream cheese frosting.
# What You'll Need:
→ Cupcakes
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 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 oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Set 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 using an electric mixer until light and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
06 - Blend in the 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 on low speed until just combined. Avoid overmixing.
08 - Divide the batter evenly among the prepared cupcake liners, filling each approximately 3/4 full over the Oreo cookie base.
09 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion (avoiding the Oreo) comes out clean. Transfer to a wire rack and cool completely.
10 - 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.
11 - Pipe or spread the frosting generously onto the fully cooled cupcakes. Garnish with additional Oreo crumbs or mini Oreo cookies if desired.
# Expert Advice:
01 -
- That whole Oreo nestled at the base of every cupcake is a secret pocket of crunch nobody expects until they bite in.
- The cream cheese frosting with crushed cookies folded through it tastes like the best cheesecake you never had to bake.
02 -
- Test doneness by inserting a toothpick into the cake part, not through the Oreo at the bottom, which stays slightly soft and will fool you into thinking the cupcake is underbaked.
- Gel food coloring delivers a much deeper red with less moisture added to the batter, and the color stays truer after baking.
03 -
- A tiny pinch of espresso powder in the dry ingredients amplifies the chocolate flavor without making the cupcakes taste like coffee at all.
- Chill the frosted cupcakes for about fifteen minutes before serving to set the frosting so it holds its shape and the flavors meld beautifully.