Those who have been reading my blog for a while know that I have quite a thing for cupcakes.  I don’t know exactly what it is about them – the fact that they are personalized desserts, that there are endless flavor combinations possible, that they can be made to look irresistably adorable, and also, they just make me SO happy.  Whatever the reason, I LOVE CUPCAKES!!!  Sometimes I just get a major urge to bake cupcakes.  Last week, that urge perfectly coincided with the fact that I had a lot of leftover buttermilk to use up and a whole package of Oreos in my pantry.  I whipped up these cute little confections and sent them off to work with Ben, as well as some to our babysitter.  I heard they were much enjoyed by all.  I think the airy whipped cream topping nicely countered the dense chocolate cake, and the Oreo flavor was just perfect.


The site where I got my inspiration used the whipped cream frosting for both topping and filling the cupcakes.  I thought that sounded great, and I gave it a try.  I’ve made filled cupcakes a few times before with no problems at all, but in this situation it did not work so easily.  The cake is fairly dense and the filling is incredibly light – this combination was not optimal for simply sticking the pastry bag into the cupcake and squeezing in some filling.  The cake didn’t budge, and would not make room for the filling.  I ended up just scrapping the idea of filling them, and simply frosted the tops.  However, I think these would be wonderful with the filling if you have more time than me.  If you opt to go that route I would recommend using the cone method (and be sure to double the amount of frosting so that you have enough for the insides!)


  • 2 1/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 1/2 cups buttermilk, at room temperature
  • 1 3/4 cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs
  • 24 Oreo cookie halves


  • 01

    To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.

  • 02

    In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.

  • 03

    With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.

  • 04

    Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.

  • 05

    To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

  • 06

    Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

  • fingers80

    These look fantastic! If I make them, I might also skip filling the cupcakes… I have to admit that I’ve never made filled cupcakes. For some reason, they intimidate me!

  • Those cupcakes are adorable! There’s definitely something special about having your own little cake.

  • They look so delicious esp with the oreo cookies on top.

  • Amy M

    oooh my… these look sooo delish!
    I love that you make it all homemade, and not from a cake mix! although, i made cookies w/ a cake mix and it was the easiest thing ever!
    there is just something so special about it being truly “homemade”.

  • limeandlemon

    These look amazingly delicious …. Laila http://limeandlemon.wordpress.com/

  • those are just adorable! anything with oreos looks good to me!!

  • Erin

    These look so cute and delicious! I love Oreos :)

  • These look just incredible!

  • These are my favorite cupcakes ever. I made them a year ago, and my friend is always asking me to make them again. Yours look fantastic!

  • One of my New Year resolutions is to conquer cupcakes. I know that sounds mad, such a simple thing, but I just don’t have a way with them at all. I think I will be visiting your blog a lot, now that I have found it :)

  • Michelle

    Those look amazing! HOLY MOLY!

  • they look so pretty! :-)

  • That frosting looks amazing! Oreos are probably one of my favorite cookies so these cupcakes are going to have to be made in my kitchen-ASAP!

  • Yum, these look great! I’ve made Oreo cupcakes before that have a little bit of cream cheese and part of an Oreo in the center…plus the Oreo frosting on top. Delish!

  • These sounds really yummy! Cookies and cream is one of my favorite ice creams, and the frosting here reminds me of that. :)

  • I just about licked my computer moniter. Those look incredible. The frosting looks so nice; mine never turn out that nice. I should practice on a bunch of these!

  • These look delicious and I don’t make cupcakes enough… you’re inspiring me to though!

  • these look so good! And not just pretty picture good, they look delicious good!

  • Those look incredible. Oreo’s are one of my two favorite cookies.

  • Sri

    These look absolutely delicious! I have all the ingredients right now. Might be able to whip it up! Thanks.

  • oh my now they look SO good! how do u get the cream on top to look so neat!? years of cupcake making practise? lol

  • These sound delicious and they look so beautiful!

  • AS

    The frosting never got thick enough– is there something missing? 3 tbsp of powdered sugar doesn’t seem nearly enough. I was so dissapointed- had to throw it all out. :-(

  • Annie

    I tried emailing you a response but your email address is not working for me.

    I’m so sorry to hear that! No, 3 tbsp. of powdered sugar should be perfectly fine. It is essentially just whipped cream, and the powdered sugar is just for sweetness, not for thickening purposes. It does take a while for the cream to become whipped cream, but it will get there if you wait long enough. Were you using a whisk attachment, or just a
    regular mixer? I find that it whips up much better with the whisk. Hopefully you get it worked out!
    :) Annie

  • OK girl…you baked with the one cookie I can’t deny! I love, love, love Oreos! The kids will love you for this one. Thanks! :o)

  • These look really good!!! I love cupcakes also and will have to try this recipe sometime real soon!

  • lilkunta

    Annie these look great. I made oreo pudding pie which the kids love so I looking for more oreo desserts to make for the long Dr King weekend.

    If u ever get the urge to bake again & do email me. Ill gladly pay the shipping bc these cupcakes looks soooooo tasty!

  • Those came out so beautifully!

  • Pingback: Top 20 WordPress Tags You Can’t Live Without!! « Dummies Of The Year()

  • Hanna

    This look absolutely delicious!! anyone who is a fan of oreos would go crazy over these! They are definitely on my “to bake” list :)

  • Pingback: Recipe Of The Week « The Cake Hole.()

  • Wow, the pictures alone convince me to make these. Lovely!!

  • I might have to start calling you the cupcake queen. These look amazing. I bet my husband would love them.

  • Pingback: mini oreo cupcakes « Bakergirl Creations()

  • OMG – those look sinful and delicious!

  • Carolyn

    Hi Annie! First off, I absolutely LOVE your blog. I’ve made a bunch of your recipes, and whenever you put up a new one, I get excited to try it! I’ve made my own frosting before, but I was inspired by these cupcakes to actually try piping the frosting – and it was a lot easier then I thought it would be. I overbaked the cupcakes a little (oops…) but other than that, they came out wonderfully. Thanks!!

  • Hanna

    I made these tonight!! They are delicious, the only thing that wouldve made them better was like you said, piping frosting inside of the cupcakes as well!

  • Maryann

    Thank you Annie! My son wanted something “Oreo” to take to school for his birthday treat so I did a search and found your recipe. Thanks to your clear directions, we were able to make these together and found it oh so simple. I was afraid of having the cupcakes not turn out as beautiful as yours, since I seem to have the knack for having something go wrong. My son had his heart set on at least trying to fill the cupcakes so you can see why I was so intimidated and reluctant after reading your comments regarding your experience with the filling, especially considering that I had never attempted this before. But we gave it a try using the Easy Accent Decorator from Pampered Chef and it worked wonderfully! Needless to say, the cupcakes were an absolute hit!

  • zyra

    hi annie,

    i decided to do this recipe for my assignment and i was wondering if its ok if i dont add the unsweetened cocoa powder ?

  • Annie

    Hi Zyra,
    No, you really need the unsweetened cocoa powder – it is the only chocolate flavor in the cupcake, so if you skip it, you will be left with some sort of vanilla cupcake. Not only that, but it accounts for 1 cup of the dry ingredients. If you leave that out entirely, the batter will be too thin and the cake will not be the correct consistency.
    :) Annie

  • Zyra

    Thankyou :)
    and ..what type of ‘tip’ (for the piping bag) did you use to decorate the cupcake?

  • Annie

    Hi Zyra,
    I just use a large star tip for piping – don’t know the exact number or name of it.
    :) Annie

  • Jenny

    Hi Annie,
    I live in Sydney, Australia and i find your cupcakes absolutely adorable! I love the idea of having Oreos on cupcakes and was just wondering if ‘powdered sugar’ is just the same as ‘icing sugar’.

  • Annie

    Hi Jenny!
    Thanks for the comment. I’m so glad you like the cupcakes! Yes, powdered sugar and icing sugar are the same thing (as is confectioners’ sugar). So many names for the same thing! Hope that helps.
    :) Annie

  • Jenny

    Hi Annie,
    I was just wondering if you used a measuring cup or a measuring jug to measure the whipping cream?

  • Pingback: Crockyblog » Blog Archive » Geburtstagskuchen: Oreo-Cupcakes()

  • Annie

    Hi Jenny,
    I’m not sure what you mean by a measuring jug, but any method of measuring by volume is fine for measuring the whipping cream. I suppose a liquid measuring cup (with spout) would be ideal, but a regular measuring cup is fine too. They both have the same result.
    :) Annie

  • Pingback: Oreo Cupcakes « Bella’s Bistro()

  • Do they need to be refrigerated (due to the cream in the icing)? Will they keep if made the night before or should I ice them the morning of?

  • Annie

    Hello Mickey,
    I store anything with cream frosting/filling in the refrigerator. You can definitely decorate the night before, but if you are going to use the Oreo garnish, add those at the last minute. They become less crispy if they are on the frosting for long (doesn’t bother me personally, but some people seem not to like that). Enjoy!
    :) Annie

  • Gibbs

    The frosting is beautiful! I’m looking forward to trying to make vegan oreo (well, newman-o) cupcakes.

  • Christina

    Hey Annie! I made this for an office baby shower and they were a big hit! I also made some for my husband to take to the fire house his next shift. Mine weren’t as pretty as yours, but turned out pretty well for my first attempt at cupcakes from scratch. Thank you for sharing! Christina

  • molly

    wow do they taste nice?? well of course they will!! xx

  • Jo

    Hi Anne! I love love love your blog! I made these cupcakes today for my twins who turn TWO! I ended up with 24 regular size cupcakes and about 15 minis! My cookies didn’t cut quite as nicely as yours look but I have to say these are soooo YUMMY! I’m reading some of the other comments about the whipping cream – you may want to mention to put to bowl (and mixer attachment) in the freezer prior to starting (10 minutes) or so, that way they are nice and cold and help the whipping cream set!

  • Claire Lee

    Dear Annie,

    This is the first time I make cupcakes with your recipe. I am SO fascinated by the Oreo cupcakes, I thought it was a very happening idea! However, when I tried to make frosting, by using thickened cream (as I can’t find whipping cream in the market) and beating it with icing sugar (powdered sugar) and vanilla essence, sooner or later when the combination hit a creamy form, it started to separate and became fat and milk! I really really want to try making frosting by myself. Please tell me what to do! Thank you so much Annie!


  • Annie

    Hi Claire,
    What exactly is thickened cream? I’m assuming it is equivalent to heavy cream, which is essentially the same as whipping cream. It sounds like you just beat your frosting too long. Once you have stiff peaks, you need to stop beating, otherwise you overbeat and end up with butter (as happened to you). As soon as I get close to medium peaks, I slow the mixer down until I reach stiff peaks and then stop. Hope that helps!
    :) Annie

  • Claire Lee

    Dear Annie,

    Yes I suppose thickened cream (Australian term) is the heavy cream. It says ‘suitable for whipping’ so I used it. I used hand beater with very few choices of beating speed. The cream was first in liquid form, then it became very creamy and ‘gluey’ form but wasn’t a stiff peak (the liquid still dropped when I overturned the spoon), hence I over-beat it. Do you suggest that I continue with hand beating when it turns gluey or is there another type of frosting I can make that will hold its shape on the cupcakes? Thanks thanks Annie!


  • Annie

    Hi Claire,
    I consider the best test for a stiff peak to be what happens when the beater is lifted from the bowl. If there is a peak that forms where the beater is removed, and it does not “ooze” back into the rest of the mixture at all, I consider it a stiff peak. I just Googled it to find an image – maybe this page will help you. I think whipped cream is still fairly fluffy, and may not adhere to the beaters the way egg whites might, but how well it holds its form is a better measure. Hope that helps!
    :) Annie

  • Claire Lee

    Dear Annie,

    Thank you so much! That is a useful piece of information. I will definitely try to do it again, but this time not over-whipping it. Have a nice day!


  • Joy

    these were the hit of my daughters birthday party!!!! sweet, moist, pretty, delicious!!! thanks for the receipe!!!

  • Ameera

    Hello there,
    I tried the recipe & I LOVED it, its a keeper :p I will definitly do it again & again & again xD
    Thank u <3

  • I just started making homemade cupcakes last week after having a Sprinkles Brown Sugar Cupcake with Caramel Frosting that i have not been able to get out of my head since i devoured it! Just baked today by adapting their peanut butter recipe that i found online. My daughter found this blog while searching for an oreo cupcake recipe for her 14th birthday in a few days. I did not even know what a blog is let alone how to do it, however i do love to bake and cook…it’s never to late to learn something new! This site is as much fun as bringing home a brand new cookbook to peruse with a cup of tea and a blanket. We will be trying that recipe for her party, thank you!

  • Valeria

    What is the cone method? I would love to try bake this cupcake but with filling. It looks yummy. And I love cup cakes too.

  • Annie

    Basically cut out a cone of cake, add filling, replace a top portion of cake if you wish. You can Google for more info.

  • I love your recipes…they all look great.
    I’m not a huge baker, at all…
    Thanks for sharing..

  • Mandy

    Hi Annie,
    I want to make these a night ahead for a friend’s party and was wondering if your whipped cream frosting weeps by morning or does it keep ok for a day?

    Previously with some of the desserts I have made it tends not to stay that stiff by the morning – so I was wondering if I need to be adding something else in there?


  • Annie

    Hi Mandy,
    I have found that if I frost the cupcakes right after the cream is whipped and store them, the whipped cream does fine. If it does weep at all, I’ve never seen it, but it may just keep the cupcake moist. I only notice the weeping if I leave the whipped cream in the bowl after whipping. If always stays the consistency I made it once frosted on the cake/cupcake. Hope that helps!

  • Maria

    I just made these cupcakes tonight….the only minor change that I made was I mixed in a few chopped Oreo cookies into the cupcake batter(the idea came from your cookies and cream cupcake recipe). I can’t wait to try one! I’m bringing the cupcakes to a youth function and this was the flavor of cupcake they voted for. Thanks for all your great recipes you post. :)

  • kelly

    What can i use instead of butter milk? I think you should try a tiered cupcake. I think I’m going to use both oreo cupcakes for mine. If you have any helpful ideas please let me know.

  • Annie

    Try Googling for buttermilk substitutions.

  • Emily

    My stomach can’t handle light cream or whipped cream. Would cream cheese frosting with oreos crumbled in work just as well?

  • Annie

    It’s only 2 tbsp. of cream and the purpose of it is simply to lighten up what is otherwise a basic cream cheese frosting. You can just leave it out.

  • Jenny

    Hi Annie, I stumbled upon your website on pure accident (lucky me).. I just saw these cupcakes and <3 fell in love <3 :) I realized that I had all the ingredients for the cupcakes and literally just got done baking them…they are the easiest cupcakes I have ever made… My 7 year old son wanted to thank you for them! They are totally delish!!

  • Fay

    oh my god they look so yummy 1 cant wait to bake some myself!! and oreo cookies are the best cookies ever!

  • chelsea

    Hi! I tried this recipe last night, and they were pretty good! I wasn’t as satisfied with the cake part though..it was soo moist and pretty looking, but it lacked some chocolate flavor..and they didn’t come out as dark as yours. I’m terrified of overmixing though (hehe), so maybe that was the problem. The frosting though was amazing!!!!!!! My favorite part! I just about ate it out of the bowl:-) Thank you!

  • Miriam

    This turned out delicious! I cooked my cupcakes for 18 mins. but probably should have done 16. The icing was especially tasty.

  • Oh my goodness – I LOVE these cupcakes! I spent hours last night looking for a good oreo cupcake recipe and finally decided on yours, and I’m SO glad I did! They were INCREDIBLE!!!!! I did make one change – I added a 5 oz. package of Oreo Cookies n’ Cream pudding mix (Cook and Serve) and a little extra buttermilk and they turned out beautifully! Thanks for the recipe!

  • Jaime

    These look heavenly… I have to make them!

  • Oh My Godness me.
    I want I want I want!

  • Hey!
    These are probably the most tasty looking cupcakes I have ever seen! Waow, you bust be one amazing cook.
    This blog is also great :3 Your principe is simple, and the outcome is awesome! I’ll copy your cupcake recipe right away and make’m :D
    Hope thats okay for you.

  • I love cupcakes and I love including the other sweet treats I like in with them. I made my oreo cupcakes with a cream filling. Thanks for sharing your ideas. Sprinkles eat your heart out!

  • These look amazing!! I’m definitely going to try this recipe!

  • Michelle

    Is Cool Whip or whipped topping the same thing as whipping cream?

  • Annie

    No, it is heavy cream or whipping cream.

  • Sarah

    Do these need to be kept in the fridge? I want to travel with them but I’m worried the whipped cream topping may melt, any suggestions? I heard you can use corn starch as a stabler but i don’t want the flavor to change.
    Thanks, Sarah

  • Annie

    Please see the FAQ page.

  • Maria

    im only 16 years old, i am so inspired by your delicious cupcakes, im attempting to make these oreo ones today. Hopefully they will bring me and my sister closer together since its the only time she will actually talk to me wihtout yelling is when i make her favorite cupcake.

  • Denise

    For Easter I combined two of your Oreo cupcake recipes. I used the other recipe for the cake (vanilla batter with Oreo pieces) and topped them with this whipped frosting. OMG – they were so delicious!

  • Smitha

    Dear Annie

    Thanks for this great recipe. my sons cupcakes were a hit at his school birthday. wish i could post the pics here

  • Amanda Dee


    Great Cupcakes!! Would it be possible to make this receipt into a large cake for a birthday?

    or would i need to use Self Raising flour??

    thanks in advance :)

  • Annie

    See the FAQ page.

  • Amibeth

    Oh my, I think its time to put the mixer away and call it a night. I just added 3 CUPS of powdered sugar instead of 3 T…. this was the last of 4 frostings I made tonight and I was obviously not paying enough attention. Whoopsie! Looks like I’ll be making this again in the morning and frosting just before I serve them tomorrow. I first tried adding more cream hoping to balance it out but that proved to be an even worse mistake because I used all of it and still got nothin’. :/

  • I finally prepared this delicious cupcakes, but not as beautiful as this are ;)
    More practice!!!!!

    Lot of love

  • sophia

    Hi Annie, Lovely recipe. I am planning on making these for a party. How well does the whipped cream frosting hold up??? Should i pipe the frosting and put it in the fridge the day before and it should be fine or should i pipe it the day of? Will it melt also while transporting to the party or is it pretty stable?Please help!! First time working with whipped cream frosting. Thank you!

  • Annie

    You can pipe in advance, it will hold up fine. Enjoy!

  • Lisa

    Also, in relation to the icing, what size nozzle do you use to pipe the icing on? I really like how it turns out a bit thicker but still looks neatly iced.

  • Annie

    Please see the FAQ page. Thanks!

  • Tara-Lynn

    The recipe for the frosting says –
    For the frosting:
    1 3/4 cups plus 2 tbsp. whipping cream

    What is the 1 3/4 cups then, if there is 2 tbsp of cream in it as you stated above?

  • Annie

    I have two Oreo cupcake recipes and thought this person’s question was about the other one, not this one. The measurements are correct.

  • latoya

    Hello, I have been eyeballing this recipe for weeks!! I am using your frosting recipe as a filling for cupcakes with oreos at the bottom!! Yours look delicious!!!

  • Hi Annie! Came across this awesome oreo cupcake recipe via google! I’ve shared the recipe on my tumblr – hope that’s okay with you..! I’ve cited you as the source and everything. I’m thinking to make it at some point over the next 2 weeks, and will do a tumblr post about it, hopefully will the cupcakes will turn out okay..!

  • Amy

    OK so I tried this recipe and the cake and the frosting turned out great but the cookie on the bottom BURNT!! How could I fix this problem?

  • Annie

    Maybe try a different pan? I’m not sure what would cause that, it’s never happened to me.

  • Potsdreams

    Thanks alot annie! It was a big hit! Gonna make it again in the future <3

  • Janeth_sicat

    I try this recipe it’s yummy. Thanks for sharing ur recipe

  • purple

    i really love this recipie u should be a prefessional cook for sweets like this one

  • Osnaphillippe

    mine was really good

  • should these be refrigerated if made in advance?

  • annieseats

    Please see the FAQ page. Thanks.

  • Alicia R.

    Hi Annie – Just wanna say I love the blog! Keep up the good work!

    I made these last night to bring to work today for a food day. I guess I’m not a huge chocolate fan so it is hard for me to not be biased, with that being said. My cake was heavy ( I have heard that most chocolate cakes are) it was moist just very heavy like I needed a drink of milk right afterwords. Is that normal for this type of cake?

    Also my frosting was bland at first and then I chilled it for about 30 minutes and it tasted a lot better, is that normal as well?

    One more thing, I added the cookie to the frosting and chilled them overnight and they got soft like you said they would but I personally prefer this, but thanks for the warning.

  • annieseats

    I’m not sure why your cake was heavy. This recipe typically produces a very light, springy cake. I’m not sure about the frosting issue either.

  • Blueberry

    Hi there, can this be halved? Thanks for a wonderful recipe. :)

  • annieseats

    Yes. Enjoy!

  • Kellykeeling

    I made these yesterday for my family and a visiting friend and they were a huge hit! Everyone raved about them! Although they were great, something strange happened and I’m wondering if you’ve ever experienced the same thing! While the cupcakes were cooling the liners completely pulled away. I’ve never had this happen before! I didn’t mind too much since I made these for family, but I’d hate for this to happen if I were to make them for an event or special occasion. Any ideas as to what may have caused this? I did use a new brand of liners that claimed to not stick ….perhaps they just worked a little to well?! LOL!

  • libra-my.melody

    wowwwwwwwwww !!! its look yummy.. :9 i guarantee the taste also yummy as it’s pix.. i love oreo much.. i’ll try this soon.. ^^<3

  • Hi Annie, I’ve just finished making these cupcakes but I’ve used half of the ingredients so it made 12 but WOW I am amazed, an awesome recipe.. thank-you! :) x

  • annieseats

    You know, I have had this question many times. I have discussed it with friends who bake a lot as well and live in different climates. We have discussed every possible variable and no one can find a rhyme or reason for it. My current leading theory is that it is an environmental/climate thing, probably related to humidity. I’ve had this happen only once or twice myself but I know friends who have it happen with almost every cupcake they make. I wish I knew the answer!

  • Kellykeeling

    Thanks Annie! It was very hot and sticky the day I made these so perhaps humidity was the cause. Next time it’s that warm I’ll be sure to turn on the air conditioner and see if it makes a difference! =)

  • Adrinnamackay

    I LOVE his recipe!!!! Great Job!!!

  • Vcvibha

    Hi Annie. I made these cupcakes yesterday. I managed to get 48 out of your recipe. This was with a standard size cupcake pan and silicone cups. Anyway it was fabulous. Couldn’t stop eating them. My only additions to your recipe instructions would be the following: 1. The Oreo crumbs have to be fine because any big pieces posed a problem when I was piping the frosting. 2. The Oreos should be frozen first and then cut in half with a serrated knife to get even halves. Thanks Annie. I will definitely be trying out more of your recipes.

  • S4ruelas

    Hi Annie! I made these last night and they were so great! I’ve been trying your cupcake recipes little by little and haven’t had a bad one yet! Thanks!

  • heshyyy24

    Hi Annie, Can you put an oreo cookie or even oreo cookie “bits” in the batter as well? Thanks!

  • annieseats

    Sure. Enjoy.

  • Lisa

    If also could be that her oven rack was too low. This causes the bottoms to cook faster then the top

  • Claudia

    Once again a huge success with one of your recipes! This cupcakes turned out so good. Thank you Annie!

  • Thu Bui

    Hi Annie. I just recently baked a batch of cupcakes and iced it on the weekend. I was very excited how it turned out and eager to try something new. I googled and found your amazing site. I have a question as a very inexperienced baker. My oven does not have a fan. What temp should I set it at?

  • annieseats

    I’m not aware of how that might affect your baked goods. I would just make them at the recommended temp and see what happens. Good luck!

  • Thu Bui

    Thanks Annie :). I have figured it out since then and not to mention
    how many times I have made these. 4-5 times, they have been a huge
    hit!!! :)

    I have a birthday coming up in two weeks. I want to
    make these but I am worried if these are left sitting outdoors for the
    children’s birthday will the whip cream frosting melt? Or will they be
    okay if I put them in the fridge first (also helps that it will be
    winter in June in Australia).

  • Heidi

    Would this oreo frosting go well with your basic chocolate cupcake as a base?

  • annieseats


  • Misha Hashmi

    Hello Annie
    I want to ask you that will it make any difference if I will not add brown sugar and buttermilk? Instead of these tow can I increase the quantity of milk and plain sugar? Please do reply me.

  • annieseats

    Any change you make to a recipe will have an effect on the final outcome. They would probably turn out okay, but will be best when made with the ingredients indicated. Enjoy!

  • Carine

    Hello Annie,
    i am making this cupcakes for my friend’s birthday this Thursday and i was wondering if you’ve used Dutch-processed or natural unsweetened cocoa powder? Thanks

  • annieseats

    Just regular unsweetened for these. Enjoy!

  • Angela

    I made these for my best friend’s daughter. She took them to school for her birthday and they were a hit. Thank you so much. She was one very happy new ten year-old.

  • Anja Michaelis

    Hi, still my favorite chocolate cupcake recipe. I use less sugar for a less sweet cupcake I order to top it with a sweet praline frosting – sooo good!