Name: Hi-Hat Oreo Cupcakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar); 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup heavy cream (or milk); 1 teaspoon vanilla extract; 6 Oreo cookies, crushed; 1 cup semi-sweet chocolate chips; 1 tablespoon vegetable oil

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup boiling water

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup heavy cream (or milk)

1 teaspoon vanilla extract

6 Oreo cookies, crushed

1 cup semi-sweet chocolate chips

1 tablespoon vegetable oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 2: In another bowl, mix buttermilk, vegetable oil, egg, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.

Step 3: Carefully stir in the boiling water until the batter is smooth; the batter will be thin. Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.

Step 4: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before transferring to a wire rack.

Step 5: To make the Oreo frosting, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth. Add vanilla extract and mix well.

Step 6: Fold in the crushed Oreo cookies until evenly distributed throughout the frosting.

Step 7: Once the cupcakes are completely cool, use a piping bag fitted with a large round tip to pipe a tall swirl of Oreo frosting on top of each cupcake, creating a “hat” shape.

Step 8: For the chocolate coating, melt chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth.

Step 9: Carefully dip each frosted cupcake upside down into the melted chocolate, allowing excess chocolate to drip off.

Step 10: Place the coated cupcakes upright on a wire rack or parchment paper to set. Refrigerate for 15–20 minutes to help the chocolate harden.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. If refrigerated, allow the cupcakes to come to room temperature before serving. For best results, avoid freezing after frosting and coating; instead, freeze uncoated cupcakes wrapped tightly for up to 3 months.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them in an airtight container until you’re ready to frost and coat them.

Can I freeze these cupcakes?

Yes, but it’s best to freeze the uncoated cupcakes. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. After thawing, you can frost and coat them as usual.