Chocolate Cupcakes with Milka Oreo Ganache Filling & Buttercream Frosting
Ingredients
Directions / Instructions
Why You'll Love These Chocolate Cupcakes
If you're a chocolate lover, these Chocolate Cupcakes with Milka Oreo Ganache Filling & Buttercream Frosting are guaranteed to become one of your favorite homemade desserts. Every bite begins with an incredibly moist chocolate cupcake made with rich cocoa powder and buttermilk, followed by a creamy center of melted Milka Oreo chocolate ganache that surprises you with its silky texture and cookies-and-cream flavor. The cupcakes are finished with a smooth chocolate buttercream that's light, fluffy, and perfectly balanced without being overly sweet.
These cupcakes look like they came straight from a professional bakery, yet they're surprisingly easy to make at home. They're perfect for birthday parties, baby showers, bake sales, Valentine's Day, Christmas, Easter, anniversaries, or simply treating your family to an extra-special dessert. The combination of premium chocolate, crunchy Oreo pieces, and creamy buttercream creates an irresistible dessert that's as beautiful as it is delicious.
Ingredients
For the Chocolate Cupcakes
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup hot coffee or hot water
For the Milka Oreo Ganache Filling
- 200g Milka Oreo chocolate, chopped
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 2 crushed Oreo cookies
For the Chocolate Buttercream
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
For Decoration
- Crushed Oreo cookies
- Milka Oreo chocolate squares
- Chocolate shavings
- Mini chocolate chips (optional)
Step-by-Step Instructions
1. Prepare the Cupcakes
Preheat the oven to 350°F (175°C) and line a standard muffin pan with cupcake liners. In one bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth. Alternate adding the dry ingredients and buttermilk, then slowly stir in the hot coffee. The batter will be thin, which creates extra-moist cupcakes.
2. Bake
Fill each cupcake liner about two-thirds full and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely on a wire rack before filling.
3. Prepare the Milka Oreo Ganache
Heat the heavy cream until it just begins to simmer. Pour it over the chopped Milka Oreo chocolate and let it sit for two minutes. Stir until completely smooth, then add the butter and crushed Oreo cookies. Refrigerate the ganache for about 20 minutes until it thickens enough to pipe or spoon into the cupcakes.
4. Fill the Cupcakes
Use a cupcake corer or small knife to remove a small section from the center of each cupcake. Fill the cavity generously with the Milka Oreo ganache and replace a small piece of the removed cake if desired.
5. Make the Buttercream
Beat the softened butter until pale and creamy. Gradually add the powdered sugar and cocoa powder, followed by the heavy cream, vanilla extract, and salt. Continue beating for 4 to 5 minutes until the frosting becomes fluffy and silky smooth.
6. Decorate
Pipe generous swirls of chocolate buttercream onto each cupcake using a large star tip. Garnish with crushed Oreo cookies, chocolate shavings, and a piece of Milka Oreo chocolate for a bakery-style finish.
7. Chill Before Serving
Refrigerate the decorated cupcakes for 15 to 20 minutes so the ganache firms slightly while the buttercream remains soft and creamy. Serve at room temperature for the best flavor and texture.
Expert Baking Tips
Use room-temperature eggs and buttermilk to create a smoother batter. Hot coffee intensifies the chocolate flavor without making the cupcakes taste like coffee. Do not overmix once the flour is added, as this can create dense cupcakes. High-quality cocoa powder and freshly chopped chocolate produce the richest flavor. If the buttercream becomes too thick, add one tablespoon of cream at a time until it reaches the perfect piping consistency.
Storage Tips
Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for 20 to 30 minutes before serving so the buttercream softens and the ganache becomes creamy again. Unfrosted cupcakes can also be frozen for up to 3 months.
Serving Suggestions
These cupcakes pair wonderfully with cold milk, espresso, cappuccino, hot chocolate, vanilla ice cream, or fresh berries. They also make an impressive dessert table centerpiece for birthdays, weddings, baby showers, graduation parties, and holiday celebrations.
Frequently Asked Questions
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