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–+ servings
Red Velvet Oreo Cupcakes

Red Velvet Oreo Cupcakes That Wow with a Hidden Surprise

Delightful Red Velvet Oreo Cupcakes with a hidden surprise that are quick to make and sure to impress your guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour or gluten-free flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • pinch salt reduce if using salted butter
  • 1 cup buttermilk or milk + 1 tsp vinegar
  • 1 tsp white vinegar
  • 1 tsp vanilla extract use pure for better taste
  • ½ cup softened butter at room temperature
  • 1 cup granulated sugar or brown sugar
  • 1 large egg no substitute recommended
  • 1 tbsp red food coloring omit for chocolate version
  • Oreo cookies oreo cookies hidden surprise
For the Frosting
  • 2 cups powdered sugar
  • ½ cup heavy cream or milk for lighter frosting
  • crushed Oreo cookies crushed Oreo cookies for decoration

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Whisk
  • spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium mixing bowl, whisk together 1 ¾ cups of flour, ½ cup of cocoa powder, 1 tsp of baking soda, and salt.
  3. Mix together 1 cup of buttermilk, 1 tsp of white vinegar, and 1 tsp of vanilla extract.
  4. In a large mixing bowl, beat ½ cup of softened butter and 1 cup of sugar until light and fluffy.
  5. Add in 1 egg and 1 tbsp of red food coloring, mixing until well combined.
  6. Alternately add the dry flour mixture and wet buttermilk mixture to the butter mixture until just combined.
  7. Spoon the batter into the liners, press an Oreo into the center, then cover with additional batter.
  8. Bake in the preheated oven for about 20 minutes, until a toothpick comes out clean.
  9. Let the cupcakes cool in the pan for about 5 minutes.
  10. For frosting, beat ½ cup of softened butter, add powdered sugar, 1 tsp of vanilla, and heavy cream until smooth.
  11. Frost the cooled cupcakes and decorate with crushed Oreos.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 5 days; freeze un-frosted cupcakes for up to 2 months.

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