Description
Fluffy and easy vanilla cupcakes stuffed with crushed Oreos and topped with a creamy milk chocolate frosting. If you love chocolate, you have to try these. So unbelievably delicious!
Ingredients
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 2 egg whites
- 1/4 cup (60g) vanilla Greek yogurt*
- 3/4 cup (180ml) milk*
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups chopped Oreos (about 12 Oreos, or 135g)
Milk Chocolate Frosting
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 Tablespoons (45ml) heavy cream*
- optional: 4–5 crumbled Oreos
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners. This recipe yields about 15 cupcakes, so you’ll have a 2nd batch with only 3. Set aside.
- To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
- Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 10 minutes if making mini cupcakes. Allow to cool.
- Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
Notes
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Rubber Spatula | Electric Mixer (Handheld or Stand) | Icing Spatula
- Yogurt: You can also use plain Greek yogurt, regular yogurt, or sour cream.
- Milk: You can also use soy milk or almond milk.
- Frosting: I strongly urge readers to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!