Oreo Chocolate Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Cocoa powder – 25g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Crushed Oreo cookies – 6

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Milk – 80ml (warm)
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp

Frosting:

• Unsalted butter – 100g (soft)
• Icing sugar – 180g
• Crushed Oreo filling (cream only) – from 6 cookies
• Crushed Oreo crumbs – 4 cookies (without cream)
• Milk – 1–2 tbsp (for consistency)

Garnish:

• Mini Oreo cookies or cookie halves for topping

Tools

• Cupcake tray
• Paper liners
• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Piping bag with round/star nozzle
• Food processor or zip bag + rolling pin (to crush Oreos)

Recipe Overview

These eggless Oreo chocolate cupcakes are irresistibly rich and indulgent. The base is made with a moist chocolate batter enhanced by crushed Oreo cookies for extra crunch and cocoa flavor. The buttercream is infused with the Oreo cream filling and finely crushed cookies, resulting in a smooth and flavorful frosting. Perfect for birthday parties, gifting, or bakery counters, these cupcakes are decorated with a mini Oreo on top for a fun finish. No eggs, no compromise on taste or texture.

Recipe Detail

Preheat oven to 170°C (340°F). Line your cupcake tray. Mix vinegar into warm milk and set aside to curdle. Sift flour, cocoa powder, baking powder, baking soda, and salt together. Stir in crushed Oreos (without cream).

In a large bowl, whisk condensed milk, oil, vanilla, and the curdled milk. Add sifted dry mix and fold until smooth.

Fill each liner 3/4 full and bake for 18–20 mins or until a skewer comes out clean. Let cool.

For frosting, beat butter until creamy. Mix in icing sugar gradually, then add Oreo cream filling and crushed cookies. Adjust with milk if needed. Pipe tall swirls and top with mini Oreos.

• Preheat oven to 170°C
• Mix vinegar and milk, let curdle
• Sift flour, cocoa, baking agents, salt
• Stir in crushed Oreos
• Whisk wet ingredients
• Fold dry into wet until smooth
• Spoon batter into liners (3/4 full)
• Bake 18–20 mins, cool fully
• Whip butter, add icing sugar
• Add Oreo cream + crumbs
• Adjust with milk, pipe frosting
• Garnish with mini Oreos