Red Velvet Oreo Cupcakes (Print version)
Soft red velvet cupcakes with hidden Oreo centers and creamy cookies-and-cream cheese frosting.
# What goes in:
→ 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)
# Cooking steps:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
02 - Set one whole Oreo cookie into the bottom of each cupcake liner.
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 until light and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time, mixing well after each addition until fully incorporated.
06 - Blend in the buttermilk, vanilla extract, and red food coloring, mixing until the color is uniform throughout.
07 - Gradually add the dry ingredient mixture to the wet batter, folding gently until just combined. Avoid overmixing.
08 - Divide the batter evenly among the prepared liners, filling each approximately three-quarters full to cover the Oreo base.
09 - Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion 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 on medium speed 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.
# Tips from flavorandfeast:
01 -
- The Oreo at the bottom of every cupcake acts like a secret crust that nobody expects but everyone obsesses over.
- Cream cheese frosting with crushed cookies folded in is basically dessert inside dessert, and it pipes like a dream.
02 -
- Do not frost warm cupcakes under any circumstances because the cream cheese will melt right off and pool around the base in a sad puddle.
- Gel food coloring is dramatically more vibrant than liquid, and you will need less of it to achieve that deep ruby red without throwing off the batter consistency.
03 -
- Set out every cold ingredient at least an hour before baking because room temperature components emulsify properly and create a smoother, lighter batter.
- A tiny pinch of espresso powder in the dry ingredients amplifies the chocolate without making the cupcakes taste like coffee, and nobody will guess your secret.