These moist and rich mini chocolate cupcakes are made completely from scratch and frosted with a silky smooth Oreo crumb buttercream. A bit of hot coffee brings out the rich and decadent chocolate flavor and makes them super soft and tender. They're two bite cupcakes are perfect treats to share with friends and family!
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Why You'll Love This Recipe
- These homemade Oreo cupcakes are SO easy and only require one bowl
- A rich and decadent chocolate cupcake flavor complimented by the addition of coffee
- The buttercream is silky smooth and sprinkled with a homemade Oreo cookie crumb!
Ingredient Notes and Substitutions
- Canola Oil- substitute the canola oil with any other flavorless oil. Avocado oil works well although it does give the batter a bit of a nutty flavor.
- Greek yogurt- this recipe calls for plain full-fat greek yogurt so that the cupcakes stay really soft and moist. Substitute the greek yogurt with sour cream in equal amounts if desired.
- Egg- this recipe calls for a large egg that should be at room temperature.
- Coffee- add the coffee at the end of the mixing process to make the cupcakes really soft and bring out the richness of the chocolate. You can use any kind of coffee, I personally prefer espresso as it has the best flavor.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a large bowl, add the oil, sugar, and brown sugar. Whisk to combine them together.
Step 2: Add the greek yogurt to the bowl and whisk to combine.
Step 3: Add the egg, vanilla extract and salt to the bowl and whisk to combine.
Step 4: Sift in the cocoa powder, flour, baking powder, and baking soda. Whisk to combine them into the wet ingredients.
Step 5: Add the hot coffee or espresso into the bowl and whisk just until combined.
Step 6: Scoop the cupcake batter into a mini cupcake pan lined with 12 mini cupcake liners. The liners should be about ⅔ full. Bake the cupcakes for 18-20 minutes.
Step 7: Combine the flour, cocoa powder, corn starch and melted butter. Mix to combine completely, then spread the crumb out onto a parchment lined baking tray and bake for 20 minutes. Let it cool completely before incorporating it into the buttercream.
Decorating Ideas
I always recommend investing in a piping tip set for frosting cupcakes. You can get a small variety pack on Amazon that I use all the time as the tips are good for so many different things.
For this chocolate oreo cupcake recipe, we used a large #1A Wilton round tip to pipe the swirl, for some other ideas you can use:
- Tip #21 or 356 is a large star tip that will give you a striped design in the buttercream
- Tip #1C is a large star tip that will give you a nice flower shape to the buttercream
Recipe Modifications
Not a fan of Oreo buttercream? Try these other delicious frosting flavor ideas:
- Cream cheese frosting
- Peanut butter frosting
- Vanilla frosting
- Ganache frosting
Storage and Freezing Instructions
Once baked and frosted, keep in a sealed container at room temperature for 1-2 days.
To freeze, keep the baked cupcakes (unfrosted) in a sealed container in the freezer for 2-3 weeks.
Frequently Asked Questions
See storage and freezing instructions above.
Yes, replace the all purpose flour with Bob's Red Mill 1:1 flour. This is the only gluten free flour that has been tested with this recipe, all other brands cannot be guaranteed to turn out the same.
See storage and freezing instructions above.
Expert Tips
- Brew the coffee right before using- make sure the coffee is super hot before you add it to the batter, which will result in a super moist crumb.
- Don't over mix the batter- once the coffee is incorporated, stop mixing. Over mixing will result in dense, tough cupcakes.
- Don't over bake the cupcakes- over baking the cupcakes will result in dry and crumbly cake.
- Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Recipes You Will Love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Mini Chocolate Oreo Cupcakes
Equipment
- large bowl
- whisk
- mini cupcake pan
- mini cupcake liners
- 4qt stand mixing bowl
- paddle attachment
- piping bag
- large round tip
Ingredients
- ⅓ cup canola oil
- ⅓ cup white sugar
- ⅓ cup dark brown sugar
- ⅓ cup full-fat plain greek yogurt
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 large egg room temperature
- ¼ cup dutch process cocoa powder
- ⅔ cup all-purpose or gluten free flour Bobs Red Mill 1:1 gluten free flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup hot coffee
Chocolate Oreo Crumb
- ½ cup all purpose flour
- 1 teaspoon corn starch
- 2 tablespoon sugar
- ¼ cup dutch process cocoa powder
- 3 tablespoon unsalted butter, melted
Cookies and Cream Buttercream
- 1 cup soft, unsalted butter
- 2 cups powdered sugar
- 1 tablespoon milk, any kind
- ⅔ cup chocolate oreo crumb, plus the rest for topping
Instructions
- In a large bowl, add the canola oil, sugar, and brown sugar. Use a whisk to combine the ingredients together.⅓ cup canola oil, ⅓ cup white sugar, ⅓ cup dark brown sugar
- Add the greek yogurt. Whisk to combine it into the sugar and oil.⅓ cup full-fat plain greek yogurt
- Add the vanilla, salt, and egg and whisk well to combine.½ teaspoon salt
- Sift in the flour, baking powder, baking soda, and cocoa powder. Whisk just until they are combined into the wet ingredients.¼ cup dutch process cocoa powder, ⅔ cup all-purpose or gluten free flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- Brew your hot coffee and add it to the bowl of batter. Whisk to combine the coffee until just combined.¼ cup hot coffee
- In a mini cupcake or muffin tin, fill it with 12 mini cupcake liners. Use a scoop to fill the liners about ⅔ full with the batter.
- Bake at 325 degrees F/177 degrees C. for 18-20 minutes. Allow the cupcakes to cool completely before frosting. Decrease the oven temperature to 300 degrees F/149 degrees C.
Making the Oreo Crumb
- In a small bowl, combine the flour, corn starch, sugar, cocoa powder, and melted butter and mix well to combine. Spread the crumb out onto a parchment lined baking tray and bake for 20 minutes at 300 F/149 C. Let the baked crumb cool completely before using.½ cup all purpose flour, 1 teaspoon corn starch, 2 tablespoon sugar, 3 tablespoon unsalted butter, melted, ¼ cup dutch process cocoa powder
Making the Oreo Buttercream
- In a mixing bowl add the room temperature butter. Using the paddle attachment, whip the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
- Stop the mixer and add ½ cup of powdered sugar to the butter. Mix on low until the sugar is combined, then continue to add the sugar in ½ cup amounts until the sugar is gone. Then turn the mixer up to medium (speed 4-5) and whip until very white and fluffy, about 2-3 minutes. Add the milk and mix 1 minute longer.
- Stop the mixer and add the chocolate oreo crumb. Mix on low (speed 2-3) until the cookie crumb is just combined. The more you mix it, the more the crumb will break down and you won't get any crunchy cookie bites!
Frosting the Cupcakes
- Fill a piping bag fitted with a large round tip with the Oreo buttercream. Frost each cupcake moving in a swirl motion until the top of the cupcake is covered in frosting.
- Sprinkle the tops of each cupcake with more Oreo crumb and enjoy!
Notes
- Can these cupcakes be made gluten free?
- Yes, replace the all purpose flour with Bob's Red Mill 1:1 flour. This is the only gluten free flour that has been tested with this recipe, all other brands cannot be guaranteed to turn out the same.
- Brew the coffee right before using- make sure the coffee is super hot before you add it to the batter, which will result in a super moist crumb.
- Don't over mix the batter- once the coffee is incorporated, stop mixing. Over mixing will result in dense, tough cupcakes.
- Don't over bake the cupcakes- over baking the cupcakes will result in dry and crumbly cake.
- Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
shirley says
i had never made homemade oreo dough before so this did not disappoint! tasted just like cookies and cream and the chocolate cake was super soft and moist!