Oreos has to be one of the best flavor combinations out there and it goes so well with everything. Which is why I just had to create my own Oreo stuffed cupcakes recipe! I paired Oreos with a BraveTart inspired Devil’s Food cupcake and cream cheese icing for the ultimate Oreo experience.
There are three layers to these delicious cupcakes, each one better than the last. Layer one is a whole Oreo, followed by a rich Devil’s Food cake layer, and topped with thick and creamy Cream Cheese icing. All the layers together form the most delicious cupcake that you don’t want to miss out on!
Devil’s Food Oreo Stuffed Cupcakes Recipe Walkthrough
I am going to walk you through all of the steps on how to make these indulgent cupcakes. All you have to do is whip up the batter, pop them in the oven, and add some icing on top. You won’t ever go back to plain chocolate cupcakes once you give these babies a try!
Making the Chocolate Cupcakes:
The cake portion of this recipe is Stella Parks AKA Bravetart’s 3 Layer Devil’s Food Chocolate Cake recipe from her Iconic American Desserts cookbook. In order to make the recipe work for these cupcakes, I cut the recipe in half for a more reasonable yield number.
Side note: You could use another Bravetart recipe we’ve tried to make your own Oreos for these Oreo cupcakes!
One of my favorite things about this recipe is that it is a one pan recipe. The ingredient list is simple and you should have most of them already in your pantry! It’s so easy to whip these delicious cupcakes up at a moments notice.
Step 1: Add butter and black coffee to a large pot and melt over low heat on the stove.
The base of the cupcake batter will start with this butter and coffee mixture that is melted over low heat on the stove. Once this step is completed, the stove will no longer be necessary.
Step 2: Add cocoa powder and chocolate chips to the coffee and butter mixture.
The warm coffee and butter will help the cocoa powder and dark chocolate chips melt into the mixture. So, make sure it doesn’t completely cool down before adding in the chocolate.
Step 3: Once the chocolate is incorporated, add the brown sugar, salt, and vanilla to the pot.
Whisk the brown sugar, vanilla, and salt into the batter until no lumps remain.
Step 4: Next, add the whole eggs and egg yolks to the batter.
I always crack my eggs in a separate bowl before adding to the batter to prevent accidental egg shells from getting into the batter.
Step 5: Whisk in the flour and baking soda.
Make sure to sift the flour and baking soda before adding to the batter. This will help prevent stubborn and large lumps in the batter.
Step 6: Prep the cupcake tins by placing an Oreo in each cupcake mold.
By adding the cupcakes to the molds first, there is a cute visual element of getting to see a whole Oreo as the base of the cupcake. It is also a nice layer of texture at the bottom of the cupcake.
And if you’re making these around the holidays, you can use holiday themed and match the flavor of the cupcakes. Our Christmas Oreo stuffed cupcakes, for example, use red velvet cake batter instead of devil’s food like these.
Step 7: Bake at 375ºF for 20-22 minutes, or until internal temperature reaches 210ºF.
Pour the batter into the cupcake molds until they are about 75% full. This will prevent overflow as the cupcakes rise in the oven during the bake.
A fully baked cupcake will have a firm center and a toothpick inserted will come out clean or with minimal crumbs.
Making the Cream Cheese Frosting:
Step 1: Mix the softened butter and cream cheese together until fully combined.
Using the paddle attachment of a stand mixer, cream together the softened butter and cream cheese. You may have to pause and scrape the bowl in the middle of mixing to make sure that no large chunks of butter or cream cheese are getting stuck to the bottom of the bowl.
Step 2: Add powdered sugar, vanilla and salt. Whip together until a thick and creamy icing begins to form.
Be sure to have the stand mixer on low speed for about 30 seconds when first mixing in the powdered sugar, or it will go flying everywhere! Once the powdered sugar has started to incorporate into the cream cheese and butter mixture, bump up the speed to high and mix for another 2 minutes.
Once the cupcakes have completely cooled, go on and put a nice thick layer of the creamy Cream Cheese icing and enjoy!
And that should cover it. If you have any questions about these Devil’s Food Oreo Cupcakes that I didn’t cover, don’t hesitate to leave a comment. And if you try and love this recipe, I’d appreciate you sharing it to Pinterest or wherever else you hang out.
For the Cupcakes:
- 1 1/2 sticks (6 oz) Unsalted Butter
- 6 oz Black Coffee
- 1/2 C (40g) Cocoa Powder
- 3 oz Dark Chocolate Chips
- 1 C (8 oz) Light Brown Sugar
- 1/2 Tbsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 3 Large Eggs
- 2 Egg Yolks
- 1 C (120g) All Purpose Flour, sifted
- 1/2 Tbsp Baking Soda
- 24 Oreos
For the Icing:
- 8 oz Cream Cheese, softened
- 1 stick (4 oz) Unsalted Butter, softened
- 2 3/4 C (400g) Powdered Sugar
- 1 tsp Vanilla Extract
- 1/8 tsp Kosher Salt
Making the Cupcakes
- Preheat the oven to 375ºF.
- In a large saucepan, melt the butter and black coffee over a low heat until fully combined.
- Remove the coffee and butter mixture from the stove. Add the cocoa powder and dark chocolate chips to the saucepan and stir until fully incorporated.
- Add brown sugar, salt, and vanilla and stir.
- Add the whole eggs and egg yolks into the batter and whisk until they have fully incorporated into the mixture.
- Add flour and baking powder. Whisk together until fully combined.
- Place an Oreo in 24 cupcake molds or cupcake liners in muffin tins, followed by the cupcake batter. Fill each cupcake mold about 70% to avoid overflow when the cupcakes rise during the bake.
- Bake the cupcakes for 20-22 minutes or until they reach 210º F in the center. The center of the cupcake should not be wobbly and a toothpick inserted should come out clean.
- While the cupcakes cool, cream the butter and cream cheese together in a stand mixer until fully combined.
For the Icing
- Add powdered sugar, vanilla, and salt. Start mixing on a low speed for 30 seconds, before switching to a high speed for 2 minutes.
- When the cupcakes are completely cooled, put the icing on each cupcake and enjoy!
*We used individual silicone cupcake molds with cupcake liners insert to prevent any sticking.
Nutrition Information:Yield: 24 Cupcakes Serving Size: 1 Cupcake
Amount Per Serving: Calories: 260Total Fat: 12gCarbohydrates: 37gProtein: 3g