These Chocolate Mint Oreo Cupcakes are a tasty treat that mixes chocolatey goodness with a refreshing mint twist. Topped with creamy frosting and a crunchy Oreo, they are just too hard to resist!
Who doesn’t love a combo of chocolate and mint? I always find myself sneaking a few extra cupcakes when I make these! They’re simply perfect for any occasion!
Making them is a breeze! Just whip up some chocolate batter, add crushed Oreos, and top with minty frosting. They’re a sweet way to brighten anyone’s day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cupcakes. If you’re looking for a gluten-free option, you can swap in a gluten-free all-purpose blend. Just make sure it has a binding agent, like xanthan gum!
Cocoa Powder: Unsweetened cocoa gives the cupcakes a rich chocolate taste. If you want a milder flavor, you could use Dutch-processed cocoa instead. It’s less acidic and has a smoother taste.
Buttermilk: This adds moisture and a slight tanginess. If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of vinegar or lemon juice with a cup of milk and letting it sit for about 5 minutes.
Peppermint Extract: This is crucial for that minty flavor. If you want a more natural option, use peppermint oil instead, but remember to use it sparingly as it’s much stronger!
Oreo Cookies: Besides adding flavor, they give a nice texture to the cupcakes. If you want a twist, use mint-flavored Oreos or any chocolate sandwich cookies you have on hand.
How Do You Ensure Your Cupcakes Are Light and Fluffy?
Achieving a light texture in cupcakes is all about mixing and baking methods. Here’s what you should focus on:
- Don’t Overmix: When combining wet and dry ingredients, mix just until you can’t see flour. Overmixing leads to dense cupcakes.
- Temperature Matters: Bring all chilled ingredients, like eggs and buttermilk, to room temperature before mixing. This helps them blend better.
- Fill Cupcake Liners Correctly: Fill each liner about 2/3 full. This allows room for rising without spilling over the sides.
- Check for Doneness: A toothpick inserted should come out clean, but be sure to check a minute or two early to avoid overbaking.
How to Make Chocolate Mint Oreo Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 large egg
- ½ cup crushed Oreo cookies (plus more for topping)
For the Mint Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp peppermint extract
- Green food coloring (to desired color)
For Garnish:
- Mini Oreo cookies
- Crushed Oreo cookies
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of prep time and an additional 20 minutes for baking. After baking, you’ll want to allow some time for cooling before frosting. So, set aside around 1 hour in total to enjoy these treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, line a cupcake pan with your lovely baking liners. This helps with removing and serving the cupcakes later on.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined — it will give your cupcakes a perfect texture!
3. Mix Wet Ingredients:
In a separate bowl, mix together the buttermilk, vegetable oil, vanilla extract, peppermint extract, and egg. Stir these until everything is thoroughly blended. This mixture will add moisture and flavor to your cupcakes!
4. Combine Wet and Dry:
Now, it’s time to combine the two! Slowly add your wet ingredient mixture into the dry ingredients. Gently mix until they are just blended. Remember—don’t overmix! Finally, fold in the crushed Oreo cookies to add that delicious crunch.
5. Fill the Cupcake Liners:
Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full with the batter. This gives them room to rise without spilling over.
6. Bake:
Pop your cupcake pan into the preheated oven and let them bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, take them out and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. Make the Frosting:
While the cupcakes are cooling, prepare the mint frosting! In a large bowl, beat the softened butter with an electric mixer until it’s creamy. Gradually add the powdered sugar, mixing until it’s all combined. Now, add in the heavy cream, peppermint extract, and a few drops of green food coloring. Beat the mixture for about 3-5 minutes until it’s light and fluffy.
8. Frost the Cupcakes:
Once the cupcakes are completely cool, you can frost them! Use a piping bag and your favorite tip to add the mint frosting nice and high on each cupcake. Get creative with it!
9. Garnish:
Now for the fun part! Sprinkle crushed Oreo cookies on top of the frosting and place a mini Oreo on each cupcake for the perfect finishing touch.
10. Serve:
Your delicious Chocolate Mint Oreo Cupcakes are ready to enjoy! Share them with friends or keep them to yourself. Any leftovers? Store them in an airtight container to keep them fresh!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, you can easily make a substitute. Just add 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and let it sit for about 5-10 minutes. This will mimic the acidity of buttermilk and work perfectly in your cupcakes.
What Can I Substitute for Vegetable Oil?
If you want to substitute vegetable oil, you can use melted coconut oil, canola oil, or even unsweetened applesauce for a healthier option. Just keep in mind that using applesauce may slightly change the texture of the cupcakes, making them a bit denser.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just allow them to come to room temperature before serving for the best taste!
Can I Make These Cupcakes Ahead of Time?
Yes, you can! You can bake the cupcakes a day in advance and store them in an airtight container until you’re ready to frost them. You can also make the frosting ahead of time and keep it in the fridge. Just give it a quick mix before using to return it to a spreadable consistency!
