This homemade chocolate cupcake recipe is filled with an Oreo truffle filling and topped with homemade vanilla buttercream frosting! This easy chocolate cupcake recipe is rich and full of flavor, and the surprise-inside Oreo truffle is so much fun!
It has been quite a frenzy over here as we have spent the past weeks planning a beach-themed baby shower for my sister-in-law. My mom, my sister, and I have been shopping like crazy (probably going a little too crazy on all the adorable baby decorations and baby clothes 🙂 ) and the time has finally arrived!
We may have gone a little overboard, but as the first grand baby (and nephew) of the family, we all just couldn’t resist!
As per usual, I took the dessert table to the next level, because I obnoxiously cannot hold back. Homemade chocolate chip cookies (because a ‘cookies and milk’ theme was way too cute to pass up), these super decadent Oreo Truffle Stuffed Chocolate Cupcakes, and homemade shell-shaped chocolates.
I almost decided to add in Turtle Brownie Bites or some other chocolate dessert, but I came to my senses a little and decided that, unlike me, most people do not need 30 dessert options. Go figure.
When it comes to cupcakes and cakes, there are three types of people: those who go for all butter, those who go for all oil, and people like me–those who enjoy a mixture. I’m certainly not opposed to an all butter or oil cupcake, but for this particular cupcake, the only way to go is an oil and butter mix. It gives a moist, yet dense cupcake with a bakery style texture.
To get the deep chocolate flavor, I used a combination of melted chocolate, cocoa powder, and espresso powder. In other chocolate cake recipes, I usually use a little bit of brewed coffee, but this recipe I developed is already so moist without the extra addition of liquid.
The truffle is exceptionally easy–just crushed Oreos and Instant pudding mix. It tastes like those incredible mud pies you used to get at birthday parties with the gummy worms. Remember those amazing cups of goodness?! These are like those but sans gummy worms.
Lastly, the frosting is a classic vanilla buttercream that tastes like vanilla ice cream. I’m not a frosting person and I would totally eat this out of the bowl with a spoon. No shame.
Give me a dozen, please and thank you.
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1/2 cup unsweetened cocoa powder
- 3 ounces semi-sweet chocolate
- 3/4 cup flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 2 large eggs, at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream or greek yogurt
- 1/2 cup whole milk
- 5 crushed Oreos
- 1 3.4 oz Instant chocolate pudding
- 2 cup milk
- 1 cup butter, softened to room temperature
- 4-5 cup powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- salt, to taste
- Preheat oven to 350.
- In a mixer, cream butter until light and fluffy. Add in oil and cream together.
- In the microwave or in a double broiler, melt the 3 oz of chocolate until smooth. Sprinkle in the espresso powder and add to the butter and oil mixture.
- In a smaller bowl, combine eggs, sugars, and vanilla extract. Once mixed, add to the butter/oil mixture and mix together.
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
- Lastly, in small bowl, combine the sour cream and milk together.
- Alternately, add the flour and milk mixture to the butter/oil mixture. Stir until just combined.
- Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
- Follow the instructions on the back of the instant package, and add in crushed Oreos.
- Once cupcakes have cooled, take a knife and cut out a little piece of each center and fill with Oreo filling (I usually save all of the center pieces to mix with any extra frosting in order to make cake balls)
- Cream butter until light and fluffy. Add in 4 cups of powdered sugar, heavy cream, vanilla, and almond. Beat until super light and fluffy. If frosting doesn't seem stiff enough, add in the next cup of powdered sugar, 1/2 a cup at a time. If too sweet, add in just a pinch of salt to counteract the sweet flavor.
- Frost each cupcake. I topped with chocolate chips and chocolate seashell candy molds (not pictured because they weren't ready yet =) ), but you can top with sprinkles or whatever you want!