Indulge your sweet tooth with these irresistible Red Velvet Oreo Cupcakes that are sure to steal the spotlight at any gathering! Imagine biting into a moist, velvety cupcake with a hidden surprise of creamy Oreo goodness at its core, all topped with luscious cream cheese frosting. Whether you're hosting a party, celebrating a special occasion, or simply treating yourself, these cupcakes are the perfect blend of rich flavor and delightful texture. Ready to impress your friends and family? Let's dive into this scrumptious recipe that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 package Oreo cookies (for filling)
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, combine the sugar and vegetable oil. Mix well until the sugar is slightly dissolved.
- Add the buttermilk, eggs, red food coloring, and vanilla extract to the sugar and oil mixture. Beat with an electric mixer on medium speed until well combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
- Take the Oreo cookies and separate them, removing the cream filling if desired (you can keep it for later use). Place one half of each Oreo cookie at the bottom of each cupcake liner.
- Fill each cupcake liner about two-thirds full with the red velvet batter, making sure to cover the Oreo halves completely.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be cautious not to overbake.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, use a piping bag to generously frost each cupcake with cream cheese frosting.
- For an extra touch, place a whole Oreo cookie on top of each frosted cupcake as a garnish.
- Enjoy your delicious Red Velvet Oreo Cupcakes!
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale or measuring cups to ensure you have the right amounts of flour, sugar, and other ingredients.
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so a few lumps are perfectly fine!
- Oven Thermometer: Use an oven thermometer to verify that your oven is at the correct temperature. This will help prevent overbaking or underbaking your cupcakes.
- Cooling Time: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Creative Toppings: Feel free to get creative with your toppings! In addition to whole Oreo cookies, consider adding sprinkles or chocolate shavings for extra flair.
- Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
