Oreo Red Velvet Cupcakes With Oreo Cream Cheese Frosting

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This cupcake recipe is one of my favorite's! Not only do I find a fluffy red velvet cupcake completely irresistible, the addition of chopped Oreos make this a unique treat. The key to a perfect cupcake is keeping it super moist which I find the addition of buttermilk always does the trick! And by adding a little chopped Oreo cookie, you get a extra sweetness in every bite!

If you are looking for a beautiful dessert for your holiday party, this cupcake will be the star of the show. That beautiful bright red color is absolutely perfect for the Christmas season.

Red velvet is a dessert that is popular in southern U.S. Of course this dessert has evolved over time and is now known for its bright red color. Many people think this is nothing more than a chocolate cake with food coloring, however red velvet has only a hint of chocolate flavoring. It has only 2 tablespoons of cocoa powder added to the batter, while a regular chocolate cake has ½ a cup of cocoa powder making it much more intense chocolate flavor.

In fact red velvet became a popular cake during WWII when many food staples were rationed. Bakers began using beet juice as a way to keep cakes soft and moist which gave the cakes a red color. People felt the red cake was more special and evolved into a dessert that it is still very popular today!

This red velvet recipe has a buttery flavor that is light and airy in texture from the buttermilk. It’s most commonly paired with a tangy cream cheese frosting, however this recipe has the addition of cookies added to the cupcake and the frosting for a special treat!

Oreo cookies-make this red velvet cupcake different from the rest! These chocolate cookies add a little extra sweetness to every bite.

red food coloring-to get that beautiful bright red color, red gel is the best option. Liquid food coloring will require much more to achieve the same effect which I find it has a bitter taste.

cream cheese- this is a must for the frosting! The tangy cream cheese pairs perfectly with the red velvet cupcakes and is even more irresistible with the crusted Oreos. Go all out and use the full fat variety!

white vinegar- is used to help intensify the deep red color in the cake.

Preheat your oven to 350 degrees Fahrenheit. Add paper liners to a cupcake pan.

Measure your flour using the level method. I prefer using this method because I feel that it is fairly accurate. To do so spoon the flour into the measuring cup, without packing it down and level with the back of a knife. In a large bowl, sift together all purpose flour and cocoa powder. I like to sift together the flour and cocoa powder because cocoa tends to clump. Whisk in the baking soda and salt.

In a separate mixing bowl, cream the butter, sugar and vegetable oil. This mixture will become pale yellow in color. Beat in the egg and vanilla extract until the mixture is smooth.

While the mixer is running on low speed, add half off the flour mixture and half of the buttermilk to the wet ingredients. Slowly add the remaining dry ingredients and buttermilk. Use a rubber spatula to scrape the sides of the bowl. Never over mix because this will result in dry cupcakes. Stir in chopped Oreos to distribute into the batter.

After the cupcakes have cooled the next step is to make the Oreo cream cheese frosting. It is crucial to have the butter and cream cheese at room temperature to properly make the frosting and get that smooth creamy consistency free from lumps. You can beat the unsalted butter and cream cheese in either a stand mixer or with an electric hand mixer. I have found that the cream cheese is very light and airy when whipped with a whisk attachment but you can also use a paddle attachment if you prefer.

Once the butter and cream cheese mixture is whipped to a smooth, lump-free consistency, add powdered sugar. I mix in a small amount at a time to keep the sugar from flying out of the bowl when mixed.

In the bowl of a food processor add 6 Oreo cookies. Pulse into very fine crumbs. If you do not have a food processor you can use a rolling pin to crush the cookies.

Mix together the crushed Oreos into the cream cheese frosting. Add the frosting to a piping bag fitted with a decorating tip. To make my swirl design, I used the 1M decorating tip from this cupcake decorating kit. It was easy to use and made these cupcakes look so cute! To garnish cut 3 Oreos into 4ths and place the Oreo wedge into the frosting.

Depending on how tall you make your cream cheese swirl, you may have a little leftover frosting. I wanted to make sure there was plenty for decorating! If you do not have a pipping bag, you can use a plastic Ziplock bag and cut a corner off to decorate.

• buttermilk- is not something everyone has on hand so you can add a teaspoon of lemon juice or white vinegar to milk.
• white vinegar- acid will help the cupcakes rise and produce a light tender crumb, while also reacting with the food coloring to intensify that bright red color. You can always substitute lemon juice for the vinegar.
• Oreos- if you live in an area that does not have this brand of cookie, substitute another crunchy chocolate wafer cookie. Or you can leave it out, but they just won't look as fun!

Because of the cream cheese icing, these cupcakes must be stored in the refrigerator. Keep in an airtight container for up to 3 days. I like to remove them from the refrigerator 30 minutes before serving.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Here to get new recipes sent straight to your inbox!