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Homemade Red Velvet Oreo Cupcakes photo

Red Velvet Oreo Cupcakes

These Red Velvet Oreo Cupcakes are a heavenly fusion of rich cake and crunchy Oreos, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 12 Red Velvet Oreo Cookies
  • 1 cup cupcake flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting:
  • 8 ounces cream cheese softened to room temperature
  • 4 tablespoons unsalted butter softened to room temperature
  • 1 pound confectioners' sugar about 3 1/2 cups, sifted
  • 2 teaspoons clear vanilla extract
  • 6 chopped Red Velvet Oreos optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake pan
  • Cupcake liners
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
  2. Step 2: In a medium bowl, whisk together the cupcake flour, cocoa powder, and kosher salt. Set aside.
  3. Step 3: In a large bowl, combine the vegetable oil, granulated sugar, and egg. Beat with an electric mixer on medium speed until smooth. Add the pure vanilla extract and red food coloring, mixing until well incorporated.
  4. Step 4: Pour in the buttermilk and mix until combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  6. Step 6: In a small bowl, combine the baking soda and white vinegar. Allow it to fizz and then quickly fold it into the cupcake batter.
  7. Step 7: Chop the Red Velvet Oreo cookies into small pieces and gently fold them into the batter, reserving a few for topping if desired.
  8. Step 8: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
  11. Step 11: In a medium bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add the sifted confectioners' sugar and beat until fluffy. Stir in the clear vanilla extract.
  12. Step 12: Once cooled, frost the cupcakes with the cream cheese frosting using a piping bag or spatula. Sprinkle with additional chopped Red Velvet Oreos on top if desired.

Notes

  • Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
  • Freeze unfrosted cupcakes for up to 3 months.
  • Thaw frozen cupcakes at room temperature or in the fridge overnight.