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Penguin Cupcakes Made with Oreos

Delicious Penguin Cupcakes Made with Oreos for Fun Celebrations

Delightful Penguin Cupcakes Made with Oreos are perfect for celebrations, bringing joy and creativity to any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Can be replaced with coconut sugar
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed can alter flavor
  • 1 teaspoon Baking Powder Ensure it’s fresh
  • 1/2 teaspoon Baking Soda Works best with acidic components
  • 1/4 teaspoon Salt Sea salt for complex taste
  • 1 large Egg For vegan, replace with applesauce
  • 1/2 cup Vegetable Oil Can substitute with coconut oil
  • 1/2 cup Buttermilk Milk and vinegar mix can be used
  • 1 teaspoon Vanilla Extract Replace with almond extract for variation
  • 1 cup Oreo Cookie Crumbs Any chocolate sandwich cookies can substitute
For the Frosting
  • 1/2 cup Butter Substitute with vegan butter if needed
  • 2 cups Powdered Sugar Use erythritol for sugar-free
  • 2 tablespoons Milk Alternative milk for dairy-free
For the Decoration
  • 1 cup Black and White Icing Store-bought or homemade
  • 12 pieces Mini Oreos Standard Oreos can be an alternative
  • 1/4 cup Candy Eyes Chocolate chips can be used

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with colorful paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together egg, oil, buttermilk, and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry until just combined.
  5. Fold in the Oreo crumbs until evenly distributed.
  6. Scoop the batter into cupcake liners, filling them about two-thirds full.
  7. Bake for 20-25 minutes, checking doneness with a toothpick.
  8. Let cool in the pan for 10-15 minutes before transferring to a wire rack.
Frosting and Decoration
  1. Beat the softened butter, add powdered sugar gradually, and adjust with milk until smooth.
  2. Frost each cooled cupcake generously using a piping bag.
  3. Decorate with black and white icing to create penguin faces, add candy eyes and mini Oreos as flippers.
  4. Add any additional decorations as desired before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure to keep frosted cupcakes in the refrigerator for optimal freshness.

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