If you’re looking to switch things up in the holiday desserts department, then I have just the thing for you! This dessert is easy to make, super festive, and really tasty. It will be sure to get you extra brownie points at your next holiday party.
The dessert is a rich red velvet cupcake that has been stuffed with a holiday Oreo, and topped with cream cheese frosting. The flavors and textures all come together to create one of the most delicious cupcakes you’ll ever eat.
Holiday Oreo Cupcakes Recipe Walkthrough
These Holiday Oreo Cupcakes are very simple to make. All you need to make this recipe is a few mixing bowls, a whisk, and a cupcake pan. I found the original Red Velvet Cake recipe from Divas Can Cook and just knew it would be a great fit for this recipe as cupcakes. Paired with my Cream Cheese Frosting recipe, I just knew it was a match made in heaven!
The trickiest part of this recipe is that the batter is very liquid. As you can see in the process shots down below, I made sure to use a mixing bowl that is easy to pour from. I’ve learned the hard way that it’s important to have the appropriate dish to make pouring the batter into the cupcake pan as easy as possible.
There are step by step instructions that include photo examples and recipe notes if you keep reading the rest of the body of this post. However, feel free to skip it and go straight for the recipe card at the bottom of the post if you’re feeling super confident in your baking skills.
Step 1: In a medium sized mixing bowl, add flour, cocoa powder, baking soda, baking powder, and salt.
Whisk all of the ingredients together until they are all fully combined and no lumps remain. Set the flour mixture aside.
Step 2: In another large mixing bowl, mix together sugar and vegetable oil.
Use a whisk to completely mix both ingredients together.
Step 3: Add buttermilk, red food coloring, vanilla, and egg.
Whisk all of the ingredients together until a smooth, very red batter forms.
Step 4: Whisk in coffee and white vinegar.
Be sure to add the coffee after it has slightly cooled to prevent the egg in the batter from scrambling.
Step 5: Add the dry ingredients to the wet ingredients.
Whisk together the wet and the dry ingredients until the two are just combined. Do not over mix the batter.
Step 6: Prep the pan by inserting cupcake liners and holiday Oreos.
The liners are important because they prevent the cupcakes and Oreos from sticking to the pan. And, frankly, it makes clean up a whole lot easier!
Also, while the Oreos are placed in the bottom of the pan, they will float to the top when the batter is added. Adding them first ensures that you don’t overfill the pan with batter.
Step 7: Pour the batter into the pan and bake.
You will want to fill the pan with batter about 75% full to prevent the cupcakes from rising too much while baking and spilling over the edges.
Bake for 23-25 minutes, or until a toothpick inserted comes out with few crumbs. I would suggest baking on the longer end of this time frame, as the batter is very wet and oily. The cupcakes benefit from a longer cook time and are not in danger of drying out.
Be sure to top your cupcakes with my Cream Cheese Frosting from my Devil’s Food Oreo Cupcakes recipe. It’s the perfect addition to this tasty treat. After all, a red velvet cupcake is not complete without a cream cheese frosting to top it off!
If you like this recipe you might want to check out a few of my other cupcake recipes, like my Disney’s Grey Stuff Cupcakes, or the Holiday Lindor Truffle Stuffed Cupcakes, or even the tasty Devil’s Food Cupcakes with Cookie Butter Frosting.
What other kinds of cupcakes would you like to see on the blog in the future? Let me know down in the comments below!
For the Red Velvet Cupcakes
- 1 C (120g) All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp (5g) Cocoa Powder
- 1 C (192g) Sugar
- 1/2 C (4oz) Vegetable Oil
- 1 egg
- 1/2 C (4oz) Buttermilk
- 1 tsp Vanilla
- 1 oz Red Food Coloring
- 1/4 C (2oz) Black Coffee
- 1/2 tsp White Vinegar
- 15 Holiday Oreos
For the Cream Cheese Frosting
- 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 325ºF. Line the cupcake pan with cupcake liners and place a holiday Oreo inside each mold.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt until completely combined. Set the flour mixture aside.
- In another large bowl, whisk together the sugar and vegetable oil.
- Add the egg, buttermilk, vanilla, and red food coloring and whisk until combined.
- Add the black coffee and white vinegar, Whisk until fully incorporated.
- Gently fold the dry ingredients into the wet ingredients. Mix until just combined.
- Pour the batter into the cupcake pan over the Oreos and fill each mold about 75% full. This will prevent any overflow during baking.
- Bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs on it.
- Remove the cupcakes from the oven and allow to cool completely before frosting with cream cheese frosting.
Making the Frosting:
- While the cupcakes cool, cream the butter and cream cheese together in a stand mixer until fully combined.
- 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!
The cupcakes are very moist and tender, cooking for a little longer will help them become a bit more sturdy.
Nutrition Information:Yield: 15 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 510Total Fat: 26gCarbohydrates: 69gProtein: 4g