Red Velvet Oreo Cupcakes (Print View)
Soft red velvet cupcakes hiding a whole Oreo, crowned with cookies and cream cheese frosting.
# What You Need:
→ Cupcake Batter
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 into frosting)
# How-To Steps:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners.
02 - Set one whole Oreo cookie into the bottom of each cupcake liner, pressing gently to seat it flat.
03 - In a medium bowl, whisk together the all-purpose 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 on medium speed until the mixture is pale, light, and fluffy.
05 - Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
06 - Mix in the buttermilk, vanilla extract, and red food coloring, blending until the color is uniform throughout.
07 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
08 - Divide the batter evenly among the prepared liners, filling each approximately three-quarters full to allow room for rising.
09 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean. Transfer the tin to a wire rack and let the cupcakes cool completely.
10 - In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then mix on medium speed until light and fluffy. Gently fold in the crushed Oreo cookies.
11 - Pipe or spread the cream cheese frosting generously onto each cooled cupcake. Garnish with additional 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 cream cheese frosting are already a perfect match, but folding crushed cookies into the frosting pushes everything into unforgettable territory.
02 -
- Do not overmix the batter once the dry ingredients join the wet or your cupcakes will turn out dense and rubbery instead of soft and tender.
- Test the toothpick in the cake part, not the Oreo at the bottom, because the cookie will stay slightly soft and give a false reading.
03 -
- Crush the Oreos for the frosting by hand inside a zip top bag rather than using a food processor, because a few larger pieces give the best texture contrast.
- Use a cookie scoop to divide the batter evenly so every cupcake bakes at the same rate and looks uniform when frosted.