Are you in the mood for chocolate? In need of spending some quality time with your kiddos? That’s fabulous, because I have just the recipe to kill the proverbial two birds with one stone and I am about to share it with you! My Oreo Mousse Cupcakes recipe is not only super easy to whip up (you don’t even need a mixer), it also results in 24 of the most decadent chocolate cupcakes, whose rich flavor is perfectly balanced out with a light, whipped Oreo mousse piped up about three inches high!
As usual, before we jump into the recipe, let’s discuss the ingredients. For the cupcakes, you are going to need flour, sugar, cocoa powder (I prefer to use Hershey’s), baking powder, salt, buttermilk (do not substitute this with regular milk as this will ABSOLUTELY change the flavor and texture of the cupcakes), vegetable oil, eggs, vanilla extract and boiling water.
For the frosting, you will need instant vanilla pudding mix (DO NOT USE THE COOK & SERVE KIND), milk, 30 Oreo cookies (regular stuffed), cool whip and instant chocolate pudding mix (Again…you know the deal…no Cook & Serve).
To begin, grab your ingredients, a whisk, rubber scraper…and your kids. Preheat your oven to 350°F and prepare two 12-count muffin tins by lining them with paper liners. Set aside.
In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder. Whisk to combine and set aside. In a large bowl whisk together the buttermilk, oil, eggs, and vanilla extract.
Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated. Your batter will be very thick at this point. Add the boiling water to the batter and slowly whisk until fully combined.
Using a large cookie scoop, fill the paper liners to about ¾ full. Bake for 14-16 minutes or until the cupcakes spring back at the touch. Allow the cupcakes to cool completely before coring them out and frosting them.
While your cupcakes are baking, make your Oreo mousse frosting. In a large bowl, combine the vanilla instant pudding mix and milk. Whisk until the pudding begins to thicken. Refrigerate for 10 minutes. Place the Oreos in a food processor and pulse until they become fine crumbs. Stir the Oreo crumbs into the vanilla pudding until they are fully incorporated. Fold in the Cool Whip and chocolate pudding mix until completely combined and refrigerate for one hour before frosting the cupcakes. If you can get beyond this step without you or your kids grabbing a spoon and polishing off this frosting, you’ll be in great shape! I’m only partly kidding! This frosting is so delicious by itself that it may never make it onto your cupcakes, but if your will power is strong, you’ll be rewarded with the bliss it provides atop a moist, rich chocolate cupcake!
When the cupcakes have cooled, use a cupcake corer to create a cavity in each cupcake. Add the frosting to a piping bag fitted with an Ateco 847 tip. Fill the cavity of the cupcake with the frosting and swirl it around a couple of times on the top. Repeat until all cupcakes are filled and frosted. Keep refrigerated until serving.
Do yourself a favor and eat these cupcakes sloooowww so you can thoroughly enjoy the explosion of flavors!
Oreo Mousse Cupcakes
24
servings30
minutes16
minutes300
kcalThese Oreo Mousse Cupcakes are a dense, moist, chocolate cupcake, piped high with the most decadent Oreo mousse frosting. They are pleasing to anyone with a chocolate sweet tooth!
Ingredients
CUPCAKES
2 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon Himalayan pink salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup boiling water
OREO MOUSSE FROSTING
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
30 Oreos
1 (16 ounce) container cool whip
4 Tablespoons instant chocolate pudding mix
METHOD
- Cupcakes: Preheat oven to 350°F. Prepare two 12-count muffin tins by lining them with paper liners. Set aside.
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined. Set aside. In a large bowl whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated. Add the boiling water to the batter and slowly whisk until fully combined.
- Using a large cookie scoop, fill the paper liners to about ¾ full. Bake for 14-16 minutes or until the cupcakes spring back at the touch. Allow the cupcakes to cool completely before coring them out and frosting them.
- Oreo Mousse Frosting: In a large bowl, combine the vanilla instant pudding mix and milk. Whisk until the pudding begins to thicken. Refrigerate for 10 minutes. Place the Oreos in a food processor and pulse until they become fine crumbs. Stir the Oreo crumbs into the vanilla pudding until they are fully incorporated. Fold in the Cool Whip and chocolate pudding mix until completely combined and refrigerate for one hour before frosting the cupcakes.
- When the cupcakes have cooled, use a cupcake corer to create a cavity in each cupcake. Add the frosting to a piping bag fitted with an Ateco 847 tip. Fill the cavity of the cupcake with the frosting and swirl it around a couple of times on the top. Repeat until all cupcakes are filled and frosted. Keep refrigerated until serving.
Recipe Video
Notes
- If you don’t have buttermilk on hand, you can make your own by combining 1 cup whole milk and 3 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
