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Boozy Oreo Cupcakes
Can't decide between dessert and that after-dinner cocktail? These Boozy Oreo Cupcakes are the perfect treat. Chocolate cupcakes are infused with rich flavor from coffee and vanilla-cream ale, then topped with a homemade Oreo frosting.
Course
Dessert
Cuisine
Dessert
Keyword
Chocolate cupcakes, Delicious Everyday, oreo cupcakes
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings
Calories
510
kcal
Author
Delicious Everyday
Ingredients
For the chocolate cupcakes:
1
cup
all-purpose flour
¼
cup
unsweetened cocoa powder
plus 2 tablespoons
½
tsp
baking soda
¾
tsp
baking powder
½
cup
brown sugar
½
cup
granulated sugar
½
tsp
salt
⅓
cup
vegetable oil
½
cup
buttermilk
1
large egg
room temp.
1
tsp
vanilla extract
¼
cup
vanilla cream ale
¼
cup
water
heated to boil
1
tsp
instant coffee granules
⅓
cup
Oreo cookies
crushed
For the Oreo frosting:
1
cup
unsalted butter
softened to room temperature
3
cups
powdered sugar
3
tbsp
heavy whipping cream
1
tsp
vanilla extract
¾
cup
finely crushed Oreo crumbs
Optional:
extra Oreos
for decorating
US Customary
-
Metric
Instructions
Chocolate cupcakes:
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar, and stir until combined.
Add the Oreo cookie pieces, oil, buttermilk, egg, vanilla cream ale, and vanilla extract. Stir until combined.
Add the instant coffee to the 4 cup boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners, filling each one ¾ of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven, and transfer the cupcakes to a wire rack to cool
To make Oreo frosting:
Prepare the frosting in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar 1 cup at a time, mixing to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined.
Add the Oreo crumbs on low-speed and combine.
Pipe the frosting onto the cooled cupcakes.
Garnish each cupcake with a mini Oreo, if desired.
Nutrition
Calories:
510
kcal
|
Carbohydrates:
67
g
|
Protein:
3
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Cholesterol:
60
mg
|
Sodium:
239
mg
|
Potassium:
139
mg
|
Fiber:
1
g
|
Sugar:
53
g
|
Vitamin A:
565
IU
|
Calcium:
49
mg
|
Iron:
2.2
mg