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Hi-Hat Oreo Cupcakes

Irresistible Hi-Hat Oreo Cupcakes You Can't Resist

These Hi-Hat Oreo Cupcakes feature rich chocolatey cupcakes topped with creamy Oreo frosting and a glossy chocolate shell for an indulgent treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 15 cookies Oreo cookies crushed
  • 2/3 cup cake flour plus 2 tablespoons
  • 1/4 cup black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup finely ground Oreo cookies
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee (or hot water)
For the Oreo Frosting
  • 1 1/2 cups unsalted butter
  • 2 cups powdered sugar
  • 2/3 cup finely ground Oreo cookies
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
For the Chocolate Magic Shell
  • 7 oz bittersweet chocolate bar chopped
  • 1 tablespoon vegetable oil

Equipment

  • Cupcake pan
  • mixing bowl
  • Microwave
  • whisk
  • Spatula

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan by lining it with your favorite cupcake liners.
  2. Combine crushed Oreo cookies with the cake flour, black cocoa powder, baking powder, baking soda, and sea salt in a mixing bowl.
  3. Mix the granulated sugar, sour cream, vegetable oil, egg, and vanilla extract in another bowl until smooth and creamy.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined.
  5. Fold in finely ground Oreo cookies and hot coffee (or water).
  6. Pour the batter into the cupcake liners, filling each one about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Frosting and Shell Preparation
  1. For the frosting, beat the unsalted butter until creamy; gradually add powdered sugar, ground Oreos, heavy cream, and vanilla extract.
  2. For the chocolate magic shell, melt the bittersweet chocolate and vegetable oil together in a microwave-safe bowl.
  3. Allow the cupcakes to cool completely before frosting them.
  4. Once cooled, generously pipe on the Oreo frosting and drizzle with the chocolate magic shell.

Nutrition

Serving: 1cupcakeCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Optional: Top with extra Oreo crumbs for a delightful crunch!

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