Chocolate Oreo Cupcakes

Submitted by Helena W.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)



  • 2 cups all-purpose flourCupcakes Oreo Chocolate
  • 1 cup granulated sugar
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking soda
  • 1 cup mayonnaise
  • 1 cup hot water
  • 1 teaspoon vanilla
  • 1 cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • 2 tablespoons vanilla
  • 1 tablespoon whole milk
  • 2 ½ cups crushed chocolate sandwich cookies with white filling [Oreos]
  • Nonstick spray for baking


  1. Preheat oven to 350⁰ F.  Coat twelve 2 ½ inch muffin cups with nonstick spray for baking or use paper inserts.  Set aside.
  2. In a bowl combine flour, granulated sugar, coca powder and baking soda.  Make sure to blend ingredients completely.
  3. Add mayonnaise, hot water and 1 teaspoon vanilla.
  4. Using an electric mixer beat on low speed for 30 seconds.  Increase speed to medium and continue to mix for 2 minutes, scraping down the sides of the bowl once.
  5. Portion batter evenly into prepared muffin cups.  Fill ¾ full.  (The cupcakes will rise as they bake.)
  6. Bake for 17 to 20 minutes or until a toothpick inserted in centers comes out clean.
  7. Cool completely on wire racks before frosting.


  1. Place butter in mixing bowl and using an electric mixer beat 30 seconds or until smooth.
  2. Add powdered sugar, 2 tablespoons vanilla and milk to mixing bowl.  Beat on low speed until combined.  Increase speed to medium and beat for 1 to 2 minutes until fully combined and fluffy.
  3. Add 2 cups of the crushed cookies and beat until combined.
  4. Cover and refrigerate for 1 hour.
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