These Oreo crunch cupcakes are so delicious. They are chocolate cupcakes, topped with chocolate frosting, and an Oreo crunch topping. They are the perfect cupcake for anyone who loves chocolate.

These Oreo crunch cupcakes are perfect for anyone who loves chocolate. They are a decadent chocolate cupcakes with chocolate frosting and topped with a delicious Oreo crumble.

These chocolate cupcakes are moist, delicious, and fluffy! They’re perfect for birthdays, parties, or potlucks. They are sure to impress.

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Ingredients needed
How to make
Tips:
How to store leftovers
Oreo Crunch Cupcakes

Ingredients needed

For the cupcakes:

All purpose flour: The base of the cupcake recipe.
Unsweetened cocoa powder: To give the cupcakes a chocolate flavor.
Baking powder and baking soda: To give the cupcakes some rise.
Salt: You’ll need just a pinch of salt.
Sugar and brown sugar: To sweeten the cupcakes.
Buttermilk: I recommend using regular buttermilk but if you need to make your own combine 1 cup of milk with 1 teaspoon of vinegar. Mix well.
Vanilla extract: Pure vanilla extract is best for baking.
Butter: I recommend using unsalted butter so you can control the salt going into the recipe.
Eggs: You’ll need two large eggs for this recipe.

For the frosting:

Powdered sugar: Also called confectioner’s sugar.
Unsweetened cocoa powder: To give the frosting a chocolate flavor.
Vanilla extract: I recommend using pure vanilla extract if you can.
Butter: I recommend using unsalted butter so that you can control the salt going into the recipe. If you only have salted butter on hand just leave out the salt.
Salt: You’ll need just a pinch of salt.
Milk: I used regular milk, I have not tried to make this frosting with non-dairy milk.

For the Oreo crunch topping (also called Oreo crumble):

Oreos: Be sure to use regular Oreos and not the double stuffed ones.
Mini chocolate chips: I used milk chocolate but dark chocolate also goes nicely. You can also chop your favorite chocolate candy bar into small bits.

How to make

To make the cupcakes

Preheat your oven to 350 degrees. Soften your butter (but don’t completely melt it). Set it aside to cool. It should be soft enough to easily mix.

Next, in a large mixing bowl combine your dry ingredients (flour, cocoa powder, salt, baking soda, baking powder, sugar, and brown sugar).

Add in the wet ingredients (buttermilk, butter, eggs, and vanilla extract).

Mix well with a hand mixer (or stand mixer) until everything is well combined.

Fill a cupcake tin lined with cupcakes liners with the batter. Each tin should be filled about ⅔s of the way.

Bake at 350 degrees for 18 to 20 minutes or until a toothpick comes out clean from the middle.

To make the frosting

In a large bowl (or the bowl of your stand mixer). Soften the butter to room temperature. Combine the ingredients and mix on low. Gradually increase the speed until everything is well mixed. Do not over mix.

To make the Oreo crumble

Run your Oreos through a food processor. Next, mix in the mini chocolate chips.

To assemble the cupcakes

After your cupcakes have completely cooled, frost them and then sprinkle them with the Oreo crumble.

Tips:

Don’t overfill your cupcake pan they should be about ⅔ full.
Use mini chocolate chips or you can also chop your favorite chocolate candy bar into small bits.

How to store leftovers

Store any leftover cupcakes in your fridge (if they have been frosted). If they haven’t been frosted they can be covered and left out at room temperature. Cupcakes will be good up to four days after making.

Other great chocolate desserts:

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