Description

Hi-Hat Oreo Cupcakes are a delicious and visually stunning dessert featuring moist chocolate cupcakes topped with a creamy Oreo frosting and finished with a glossy chocolate coating. Perfect for parties and special occasions, these cupcakes combine classic chocolate and Oreo flavors with a fun and impressive presentation.

Ingredients

Scale

For the Chocolate Cupcakes:

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

For the Oreo Frosting:

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

For the Chocolate Coating:

1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Instructions

Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, egg, and vanilla extract. Combine the wet mixture into the dry ingredients and stir until just combined. Carefully add the boiling water and mix until the batter is smooth but thin. Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before transferring to a wire rack.
Make the Oreo Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth and fluffy. Stir in the vanilla extract. Fold the crushed Oreo cookies into the frosting until evenly distributed.
Frost the Cupcakes: Using a piping bag fitted with a large round tip, pipe a generous tall swirl of Oreo frosting onto each cooled cupcake to create the signature “hat” shape.
Prepare the Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth.
Coat the Cupcakes: Carefully dip each frosted cupcake upside down into the melted chocolate, allowing any excess chocolate to drip off. Place the coated cupcakes upright on a wire rack or parchment paper and refrigerate for 15-20 minutes until the chocolate sets and firms up.

Notes

Flavor Variations: Try using different frosting flavors like vanilla or peanut butter for a unique twist.
Decoration: Add crushed Oreos or colorful sprinkles on top of the chocolate shell for extra decoration.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Storage: Store cupcakes in an airtight container at room temperature up to 3 days or refrigerated up to one week.
Make Ahead: Cupcakes can be baked a day in advance and frosted and coated before serving.
Freezing: Uncoated cupcakes freeze well for up to 3 months; frost and coat after thawing.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo cupcakes, chocolate cupcakes, Oreo frosting, chocolate coating, party cupcakes, dessert recipe