These Hi-Hat Oreo Cupcakes are a decadent dessert lover’s dream! Moist chocolate cupcakes loaded with Oreo crumbs, topped with fluffy cookies and cream frosting, and finished with a dramatic chocolate magic shell—this treat is as visually stunning as it is delicious.
Why You’ll Love This Recipe
- Bakery-style flair: The hi-hat magic shell and Oreo crumb finish give these cupcakes a professional touch.
- Rich and flavorful: The combination of chocolate, Oreo cookies, and cream frosting is irresistible.
- Perfect for parties: A guaranteed crowd-pleaser for any celebration.
- Fun to make: Dipping the frosted cupcakes into chocolate is both satisfying and rewarding!
Ingredients
For the Chocolate Cupcake Batter:
- 15 Oreo cookies, processed into fine crumbs
- 2/3 cup + 2 tablespoons cake flour
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup finely ground Oreo cookies
- 3/4 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or hot water
For the Oreo Frosting:
- 1 1/2 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 2/3 cup finely ground Oreo cookies
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Magic Shell:
- 7 ounces bittersweet chocolate, chopped
- 1 tablespoon vegetable oil
Kitchen Equipment Needed
- 12-cup cupcake pan
- Cupcake liners
- Mixing bowls (large and medium)
- Food processor
- Sifter
- Whisk and spatula
- Stand mixer or hand mixer
- Wire cooling rack
- Baking sheet
- Piping bag with a round or star tip
- Deep, large-mouthed cup for dipping
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
- Preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
- Process the Oreos into fine crumbs using a food processor and set aside.
- In a bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk in 1/2 cup of the Oreo crumbs.
- In a large bowl, cream together the sugar, sour cream, and vegetable oil until well combined. Mix in the egg and vanilla extract.
- Gradually whisk the dry ingredients into the wet mixture. When the batter is almost combined, slowly whisk in the hot coffee or water. The batter will be thin.
- Pour the batter into a spouted bowl or measuring cup for easy pouring, then fill each cupcake liner 2/3 full.
- Bake for 15-20 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool completely on a wire rack.
Step 2: Make the Oreo Frosting
- In a stand mixer, beat the butter until smooth and creamy.
- Add the powdered sugar and 2/3 cup of reserved Oreo crumbs. Mix until well combined.
- Pour in the heavy cream and vanilla extract. Beat on medium speed until light and fluffy.
Step 3: Frost the Cupcakes
- Transfer the Oreo frosting to a piping bag fitted with a round or star tip.
- Pipe the frosting on top of each cooled cupcake, swirling it on top of itself to create a tall peak.
- Place the frosted cupcakes on a baking sheet and chill in the freezer for 15-20 minutes, or until the frosting is cold and firm.
Step 4: Prepare the Chocolate Magic Shell
- Melt the bittersweet chocolate and vegetable oil in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth.
- Transfer the melted chocolate to a deep, large-mouthed cup. Let it cool for a few minutes before dipping.
Step 5: Dip and Finish
- Hold each chilled cupcake upside down and dip the frosting straight into the melted chocolate, ensuring it’s fully coated.
- Lift the cupcake out gently, allowing excess chocolate to drip off, then place it back on the baking sheet.
- Once the chocolate begins to set (about 20-30 seconds), gently roll the sides of the frosting in the remaining Oreo crumbs for a decorative finish.
Serving and Storage Tips
- Serving: Serve these cupcakes chilled or at room temperature. They’re perfect for dessert tables or as a decadent treat for coffee breaks.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: Freeze undecorated cupcakes for up to 1 month. Thaw and frost before serving.
Variations
- Mint Oreo Hi-Hats: Add 1/4 teaspoon peppermint extract to the frosting for a refreshing twist.
- Double Chocolate: Use chocolate frosting instead of Oreo frosting for extra richness.
- Gluten-Free Option: Substitute the cake flour with a gluten-free baking blend.
- Nutty Touch: Sprinkle finely chopped hazelnuts or almonds on the chocolate-dipped frosting.
Helpful Notes
- Use high-quality bittersweet chocolate for the magic shell for the best flavor and texture.
- Ensure the frosting is firm and cold before dipping to prevent it from melting in the chocolate.
- For a smoother magic shell, stir the melted chocolate mixture thoroughly before dipping.
Tips from Well-Known Chefs
- Mary Berry: “Always use room-temperature ingredients for even mixing and the best texture in baked goods.”
- Ina Garten: “Chill your frosting for clean, professional-looking hi-hat peaks.”
- Duff Goldman: “For perfectly swirled frosting, keep even pressure on the piping bag as you swirl.”
Frequently Asked Questions
Q: Can I use store-bought frosting?
A: Yes, but homemade Oreo frosting offers better flavor and texture for this recipe.
Q: What can I use if I don’t have a food processor?
A: Place the Oreos in a resealable plastic bag and crush them with a rolling pin.
Q: How do I prevent the magic shell from hardening too quickly?
A: Let the melted chocolate cool slightly before dipping the cupcakes.
Q: Can I make mini cupcakes instead?
A: Yes! Adjust the baking time to 10-12 minutes and pipe smaller peaks of frosting.
Q: How do I avoid cracks in the magic shell?
A: Dip the cupcakes quickly and let them set in a cool, draft-free area.
These Hi-Hat Oreo Cupcakes are as fun to make as they are to eat—a true showstopper for any occasion!
