Oreo-Coffee Cupcakes Recipe

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Oreo Coffee Cupcake

I know what you’re thinking: “coffee and cupcakes together? That sounds gross!” Trust me, it’s not. This is a recipe that I created by combining two of my favorite things: coffee and Oreo cookies. The result was surprisingly delicious! If you love both sweets and strong coffee, this might be the perfect recipe for you to try out.

OREO-COFFEE CUPCAKES

Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 Cup Cakes

Equipment

  • 24-Cup Muffin Pan (or2 12-Cup muffin pans)
  • a mixer
  • a large bowl
  • a spatula
  • a whisker

Ingredients
  

Cupcake Ingredients:

  • 2 Cups ● Cake flour 260g
  • 1/2 Cup ● Unsalted butter 113g
  • 3/4 Cup ● Sugar 150g
  • 2 ● Eggs large
  • 2 tsp ● Espresso powder
  • 1 tsp ● Coffee flavor
  • 1 tsp ● Baking powder
  • 1 tsp ● Baking soda
  • 1 tsp ● Pure vanilla extract
  • 1/4 Cup ● Black coffee 60ml
  • 1 Tbsp ● White chocolate melted
  • 1/4 tsp ● Salt
  • 1/2 Cup ● Buttermilk 113g
  • 1/2 Tbsp ● Distilled vinegar
  • 1/2 Cup ● Oreo cookies crumbs or ground

Frosting Ingredients:

  • 4 Cups ● Confectioner’s sugar 480g
  • 1 Cup ● Unsalted butter 230g
  • 2 tsp ● Espresso powder
  • 1 Tbsp ● White chocolate
  • 1 Tbsp ● Black coffee
  • 1/8 tsp ● Salt
  • ● Garnish – Oreo cookies Chocolate Chips (optional)

Instructions
 

Procedure (For Cupcakes):

  • Preheat the oven to 180℃ (356℉).
  • Line a 24-Cup Muffin Pan (or 2 12-Cup muffin pans) with cupcake liners and set it aside.
  • Sieve all dry ingredients (i.e. cake flour, espresso powder, baking powder, baking soda, and salt) in a large bowl. Whisk together and set aside.
  • Using a mixer, beat the butter at high speed for about 1 minute. Add the sugar and beat on high speed for about 3 minutes until creamed together.
  • Always scrape down the sides, up and bottom of the bowl with a spatula or spoon, to ensure even mixing.
  • Add the eggs (one at a time) and beat on medium speed until evenly mixed.
  • In a mixing cup, mix together the black coffee, coffee flavor, vanilla extract, distilled vinegar, and white chocolate.
  • Add the coffee mixture and buttermilk into the creamed butter mixture, hand-mix together until just combined using a whisker or spatula.
  • Add the flour mixture and mix until fully incorporated. Do not over-mix.
  • Add the oreo cookies (after removing 2 tablespoons) and mix together until evenly mixed.
  • Spoon batter into cupcake liners (2 tablespoons per liner, to ensure it doesn’t spill over the sides of the liners). Sprinkle some cookies (using the 2 tablespoons removed) over the top.
  • Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Allow the cupcakes to cool completely before frosting.

Procedure (For Frosting):

  • In a mixing bowl, beat the butter at high speed using a mixer until smooth and creamy (about 2 minutes).
  • Add the espresso powder, white chocolate, black coffee, and salt. Mix together with butter at medium speed for about 30 seconds.
  • Add the confectioners’ sugar in 3 portions, beat at low speed after each addition for about 30 seconds, then at medium speed for about 3 minutes.
  • Note: Add more confectioners’ sugar if the frosting is too thin (up to ½ cup). Add 1 – 2 teaspoons of distilled vinegar if the mixture is too thick.
  • Frost the cooled cupcakes and garnish with Oreo cookies, Chocolate Chips, or any desired topping of your choice.
  • Cover and store any leftover cupcake in the refrigerator for up to 5 days.

Notes

  • Multiply recipe for a larger barge of cupcakes.
  • This recipe makes 24 cupcakes, and the cupcake liner size used is 12cm.
  • Cake flour substitute: For every 1 cup of all-purpose flour, replace 2 tablespoons of flour with 2 tablespoons of corn starch (also known as corn flour).
Keyword cupcakes, oreo, oreo coffee cupcake, oreo cupcake
Also See:  How To Brew White Chocolate Mocha At Home

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