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Oreo Chocolate Cupcakes With Caramel Core Drizzle 1767868417.7004285

recipe oreo cupcakes

  • Author: Elina Mirkle
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: General

Description

Indulge in rich chocolate cupcakes featuring a crunchy Oreo cookie base and a luscious caramel center, topped with tangy cream cheese frosting and toasted almonds. These cupcakes are perfect for celebrations or a delightful sweet treat.

Ingredients

Scale
  • 125g (1 cup) All-Purpose Flour: Provides structure and a tender crumb.
  • 30g (1/4 cup) Unsweetened Cocoa Powder: Delivers intense chocolate flavor.
  • 5g (1 tsp) Baking Powder: Helps the cupcakes rise.
  • 2.5g (½ tsp) Baking Soda: Enhances lift and tenderness.
  • 2g (¼ tsp) Salt: Balances flavors.
  • 115g (½ cup) Unsalted Butter, Softened: Adds richness and tenderness.
  • 200g (1 cup) Granulated Sugar: Sweetens and contributes to texture.
  • 2 Large Eggs: Binds ingredients and adds richness.
  • 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances chocolate flavor.
  • 120ml (½ cup) Whole Milk: Adds moisture.
  • 120g (½ cup) Sour Cream: Contributes to a moist crumb and subtle tang.
  • 100g (≈10) Oreo Cookies, Crushed: Adds crunch and Oreo flavor.
  • 60ml (¼ cup) Caramel Sauce: Provides a gooey, decadent filling.
  • 225g (8 oz) Cream Cheese, Softened: Forms the base of the tangy frosting.
  • 57g (¼ cup) Unsalted Butter, Softened (for frosting): Adds richness to the frosting.
  • 120g (1 cup) Powdered Sugar: Sweetens and lightens the frosting.
  • 5ml (1 tsp) Alcohol-Free Vanilla Extract (for frosting): Enhances frosting flavor.
  • 15g (1 tbsp) Toasted Almond Slivers: Adds crunch and visual appeal.

Instructions

  1. Preheat & Prep: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
  2. Combine Dry: Whisk flour, cocoa, baking powder, baking soda, and salt.
  3. Cream Butter & Sugar: Beat butter and sugar until light and fluffy.
  4. Add Eggs & Vanilla: Mix in eggs one at a time, then vanilla.
  5. Alternate Wet & Dry: Gradually add dry ingredients and milk, ending with dry, then fold in sour cream.
  6. Fold in Oreos: Gently fold in crushed Oreos, reserving some for topping.
  7. Fill & Bake: Fill liners 2/3 full and bake for 18-20 minutes.
  8. Cool: Cool in tin for 5 minutes, then on a wire rack.
  9. Make Caramel: Prepare caramel sauce while cupcakes cool.
  10. Core & Fill: Create a well in each cupcake and fill with caramel.
  11. Prepare Frosting: Beat cream cheese, butter, and vanilla, then add powdered sugar.
  12. Frost & Decorate: Frost cupcakes, drizzle with caramel, and sprinkle with Oreos and almonds.

Notes

For best results, use high-quality cocoa powder and ensure butter is properly softened. Don’t overmix the batter to maintain a tender crumb.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 75 mg

Keywords: cupcakes,chocolate,oreo,caramel,frosting,dessert,baking,sweet treat

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Find it online: https://easydashrecipes.com/oreo-chocolate-cupcakes-with-caramel-core-drizzle/