I think I should start with a disclaimer: these are in no way, shape, or form a “health” food. I mean, come on – this post is called “oreo chocolate cupcakes”. Oreo. Chocolate. Cupcakes. Three words that I’m not sure are ever very healthful when combined together! Were you really expecting a health food?
Instead, I tend to describe them as “food for the soul” when I bring these to friends and colleagues, because something like this is perfect for a special treat or occasion, or just for those days that completely suck.
Or, actually, as my reasoning was when I took them into the office for the first time “well, it’s Wednesday!” – no one seemed to object to my reasoning.
Now, with that said, let’s continue!
These are not a health food!
As I said – the clue is in the name with these cupcakes. These are quite weighty, almost dense when compared to perhaps a light and fluffy vanilla cupcake. The addition of the smashed-to-smithereens cookies and their rich cream filling makes the cake denser than your average cupcake, but twice as lick-the-paper-after good. These are Oreo-packed bites of pure indulgence.
The frosting has been described in several ways, but I think the most positive recommendation was being asked if I’d laced it with some kind of “addictive” substance (other than sugar!) because it was so good.
I have a food blogger confession: I had to make a few batches of these chocolate Oreo cupcakes to get the frosting just right because the first couple of times it was far, far to thick.
I’m not exaggerating either.
The first (and third) time, it split my piping bag. Part of that was my fault, I’ve ordered some new ones and to be honest, they’re not as good or as big as the last roll (much thinner plastic) but even still the first batch of frosting I made was difficult to use even with a palette knife.
The most recent time was because I didn’t smash up the Oreo’s enough: they need to be really small – practically a powder. Otherwise you risk chunks getting stuck in the nozzle and a piping bag explosion of icing all over your hands that you have to
lick off wash off.
The milk also really helps here – as with the cupcakes themselves, the addition of the cookies thickens the frosting up quite a lot, so make sure you have some milk left. Add it gradually, a tablespoon at a time, until you’re happy. I’ve found I consistently need at least 60ml (4 tablespoons).
These are crowd pleasers. Full stop! If you need to make them for a bake sale or birthday, make sure you mention “Oreos”. The word “Oreo” before “chocolate cupcakes” seems to tempt even the most resistant! That’s why the recipe provided bakes at least 18 cakes – because they go so fast! I usually get 22, but I like a quite flat top after the bake, to make icing easier. Eighteen cupcakes just yields bigger cakes.
The first time I made this recipe, I baked just 12 Oreo chocolate cupcakes. I took them to work to trial. This was how they went:
- 1 was reserved before I got out the door by my
fiancéhusband (“Oreo cupcakes? Save me one!”)
- 2 were eaten before 9am by colleagues. Talk about a morning sugar rush!
- 1 was reserved before 9am and nibbled throughout the day
- 8 were eaten within 10 minutes at 10am, about 30 seconds after I was overheard saying I’d bought in some “Oreo chocolate cupcakes” that anyone was welcome to grab
My most-requested vegan cupcake recipe
I’ve since baked them once more for testing, and then again for a charity bake sale. I wasn’t going to, figuring everyone had eaten enough of them recently to last a lifetime but every time I asked for suggestions/requests on what to bring, the number one request was these! The only ever cakes I’ve had, so far, that go so fast is when I used to bake Nigella Lawson’s Chocolate Cherry Cupcakes before going plant based. In fact, I think I need to Vegan-ise (yes, I’m inventing words now) those bad boys… who’d be interested in that?
Vegan Oreo chocolate cupcakes recipe
- 1 ½ cups unsweetened soy milk ~360ml
- 2 tsp distilled or cider vinegar
- ⅔ cup neutral oil ~160ml
- 2 tsp vanilla extract
- 2 cup plain flour ~280g
- 1 cup granulated sugar ~210g
- ½ cup brown sugar ~105g
- ⅔ cup cocoa powder ~70g
- 1 ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ½ teaspoon salt
- 1 ½ pack of Oreos ~235g, smashed into small pieces
- 75 g vegetable spread
- 75 g vegetable fat like Trex
- 500 g icing sugar
- 2 tsp vanilla extract
- 60-90 ml soy milk divided
- ½ pack of Oreos + 2 mini packs of Oreos smashed to a fine crumb
- 24 mini Oreos for decoration
- Preheat your oven to 180°C (fan). Line two 12 hole cupcake/muffins pan with paper cases.
- Mix together the milk and vinegar in a jug and set aside to curdle.
- Mix together all of the dry ingredients, including the smashed oreos, in a large bowl and mix until well combined.
- Add the oil and vanilla extract to the jug of curdled milk.
- Add the wet ingredients to the dry and mix until combined - don't over mix!
- Fill your cases until about 3/4 full and tap the pan on the counter a few times.
- Bake for 20-25 minutes, until a skewer comes out clean (mine took 25 minutes).
- Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Cream the butter and fat together in a stand mixer or with a hand mixer until it's gone slightly fluffy and paler in colour - takes about one minute.
- Add half the icing sugar, vanilla extract and 2 tablespoons of the milk and mix until fluffy.
- Add the remaining icing sugar and beat until fluffy again.
- Smash the Oreos not reserved to decoration into a fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
- Pipe the frosting onto each cupcake. Top each cupcake with a mini Oreo and bask in the glory.
- Based on Isa Chandra's Oreo Cupcakes recipe from Vegan Cupcakes Take Over the World
- This makes a generous amount of frosting - you may have some leftover, but I won't tell anybody if you don't.
- Nutritional values based on 18 cupcakes
If you make these, let me know! Comment below or give me a shout on Twitter and/or Instragram (@lucirebecca), it would genuinely make my day.