Go Back
To create the perfect Hi-Hat Oreo Cupcakes, it's essential to understand how each ingredient contributes to the final product. Let’s break down the key components that will make your cupcakes a success.

Hi-Hat Oreo Cupcakes

Get ready for a baking adventure with these irresistibly delicious Hi-Hat Oreo Cupcakes, perfect for any occasion! Whip up these stunning treats in just 30 minutes and impress your guests with a delightful blend of chocolate and Oreo flavors. Discover more sweet treat ideas to elevate your dessert game this season with afterka! DessertIdeas SweetTreats OreoCupcakes BakingFun 30MinuteDessert HiHatCupcakes ChocolateLovers
Print Recipe Pin Recipe

Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 large egg

1/2 cup whole milk

1/2 cup vegetable oil

1 tsp vanilla extract

1/2 cup boiling water

10 Oreo cookies, crushed

For the Oreo Buttercream Frosting:

1 cup unsalted butter, softened

3-4 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

5 Oreo cookies, crushed

For the Chocolate Coating:

1 cup semi-sweet chocolate chips

1 tbsp coconut oil

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

    Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

      Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Slowly pour in the boiling water, mixing until well combined (the batter will be thin).

        Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the crushed Oreos.

          Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely in the pan before transferring to a wire rack.

            Make the Oreo Buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, mixing until fluffy. Stir in the crushed Oreos until evenly distributed.

              Frost the Cupcakes: Once the cupcakes are completely cooled, generously pipe or spread the Oreo buttercream frosting onto each cupcake.

                Prepare the Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

                  Coat the Cupcakes: Carefully dip the frosted cupcakes into the chocolate coating, allowing any excess to drip off. Place on a parchment-lined tray to set.

                    Chill and Serve: For best results, refrigerate the cupcakes for about 30 minutes to harden the chocolate coating before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour & 10 minutes | Servings: 12 cupcakes