Hi-Hat Oreo Cupcakes
These super moist Oreo cupcakes are stuffed with Oreo cookie crumbs and topped with cookies and cream frosting. For a bakery-style finish, the tops are dipped in a chocolate magic shell and rolled in even more cookies!
Ingredients
Chocolate Cupcake Batter
- 15 Oreo cookies
- 2/3 cup + 2 tablespoons cake flour *See notes below for measuring*
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup finely ground Oreo cookies
- 3/4 cups granulated sugar
- 1/2 cup sour cream room temperature
- 1/4 cup vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or hot water
Oreo Frosting
- 1 1/2 cups unsalted butter room temperature
- 2 cups powdered sugar
- 2/3 cup finely ground Oreo cookies
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Chocolate Magic Shell
- 7 oz bittersweet chocolate bar chopped
- 1 tbsp vegetable oil
Instructions
- Preheat the oven to 350 F/180 C. Line a 12-cup cupcake pan with liners and set aside.
- Process the Oreos into super fine crumbs with a food processor. Set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Then whisk in 1/2 cup of the Oreo crumbs.
- Cream the sugar, sour cream, and oil together until well combined. Then mix in the egg and vanilla.
- Whisk in the sifted dry ingredients. When almost combined, start whisking in the hot coffee. Pour the batter into a bowl with a spout for easy pouring, as the batter will be very thin. Fill each cupcake liner 2/3 full. You will have enough batter for 12 cupcakes!
- Bake in the preheated oven for 15-20 minutes, or until the tops spring back when touched. Let the pan cool on a wire cooling rack.
- While the cupcakes are cooling, make the cookies and cream frosting. Cream the butter in a stand mixing bowl until smooth. Then mix in 2/3 cup of the reserved Oreo crumbs and the powdered sugar. Once combined, mix in the heavy cream and vanilla extract. Beat on medium speed until super light and fluffy.
- Pipe the Oreo frosting on top of each cooled cupcake, swirling it on top of itself. Then chill the cupcakes on a baking sheet in the freezer for 15-20 minutes or until the frosting is cold and firm.
- Then melt the chocolate and oil in a deep, large-mouthed cup like a glass measuring or coffee cup. Let it cool for a few minutes. Then, hold the cupcakes upside down and dip the top straight into the chocolate. Lift it out gently and let any excess drip off. Place it back on the baking tray and wait 20-30 seconds, or until the chocolate looks mostly set. Then gently roll the side in any remaining Oreo crumbs.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Black cocoa powder: You can buy this online. It's recommended for a true Oreo flavor! Dutch-processed cocoa powder can be substituted in equal parts.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezing: Freeze the frosted cupcakes in an airtight container for up to one month. I recommend waiting to dip them in chocolate until serving!
Make ahead: The chocolate magic shell is best on the day of serving as it doesn't hold up well to the moisture in the buttercream. The entire cupcake can be baked and assembled 2-3 days in advance, although I recommend waiting to dip them until the day of serving!
