Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, mix together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth and uniform.
- Gradually combine the wet ingredients into the dry ingredients, mixing until the batter is free of lumps and completely smooth.
- Gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the batter.
- Fill each cupcake liner about 2/3 full with the mixture, allowing room for them to rise.
Cooking
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Frosting
- Once cooled, generously frost each cupcake with cream cheese frosting and sprinkle with extra crushed Oreo cookies for an extra treat.
Notes
For buttermilk, create a homemade version by mixing 1 cup of milk with 1 tablespoon of vinegar and letting it sit for five minutes. Consider swapping refined sugar for a natural alternative like monk fruit sweetener for a healthier option.
