Red Velvet Oreo Cupcakes (Printable Version)
Moist red velvet cupcakes studded with Oreo pieces and topped with cream cheese Oreo frosting.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3 tbsp (25 g) unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup (120 ml) vegetable oil
06 - 3/4 cup (150 g) granulated sugar
07 - 1 large egg, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 tbsp red food coloring (gel preferred)
10 - 1 tsp pure vanilla extract
11 - 1/2 tsp distilled white vinegar
12 - 10 Oreo cookies, roughly chopped
→ Cream Cheese Oreo Frosting
13 - 1/2 cup (115 g) unsalted butter, softened
14 - 8 oz (225 g) cream cheese, softened
15 - 2 cups (250 g) powdered sugar, sifted
16 - 1 tsp pure vanilla extract
17 - 6 Oreo cookies, finely crushed
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the vegetable oil and granulated sugar until well combined. Add the egg, buttermilk, red food coloring, vanilla extract, and distilled white vinegar. Mix until the mixture is smooth and uniform.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Do not overmix.
05 - Gently fold the roughly chopped Oreo cookies into the batter using a spatula.
06 - Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Add the sifted powdered sugar and vanilla extract, then beat until the frosting is light and fluffy. Gently fold in the finely crushed Oreo cookies.
09 - Pipe or spread the frosting generously onto the fully cooled cupcakes. Garnish with additional Oreo crumbs if desired.
# Expert Tips:
01 -
- The combination of red velvet and Oreo cookies is one of those unlikely pairings that works so well you will wonder why you never tried it before.
- Cream cheese frosting loaded with crushed Oreos is frankly better than any frosting has a right to be.
02 -
- If you frost these while they are even slightly warm, the cream cheese will slide right off, so patience here genuinely matters.
- Gel food coloring stains everything it touches, including your hands, your counter, and that one dish towel you love, so be prepared.
03 -
- Freeze the unfrosted cupcakes in a single layer on a sheet pan, then transfer to a bag, and you can frost them weeks later for a nearly instant dessert.
- Reserve a tablespoon of the finely crushed Oreos for garnish, because a dusting on top makes people think you spent far more time than you actually did.