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Oreo Espresso Cupcake

Moist chocolaty espresso cupcake with chewy Oreo pieces


 518   0


  1. 240g butter room temperature
  2. 480g sugar
  3. 720g flour
  4. 10g baking powder
  5. 4 eggs
  6. 120ml espresso
  7. 80g chocolate or cocoa powder
  8. 5g salt
  9. 10 pieces of Oreo cookies


  1. cupcake paper cups
  2. cupcake baking tray


  1. Make a cup of hot espresso and add in chocolate powder, wait until cool completely.
  2. Add 240g soft butter into Ventray stand mixer bowl; beat over medium speed until fluffy, then add sugar and eggs in batches.
  3. Beat ingredients until evenly mixed, then add espresso mixture into Ventray stand mixer bowl and beat evenly.
  4. Add in flour and baking powder, beat until batter forms.
  5. Add in Oreo pieces (break them into small chunks first) and blend into batter.
  6. Pure batter into baking cup lined in cupcake baking trays.

Oven Directions

  1. Preheat oven to 350 degree
  2. Bake cupcakes for 12-15 minutes, or until toothpick comes out clean when inserted in the centre



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