Comments on: Chocolate Oreo Cupcakes

By: Danielle Rye

Danielle Rye — Fri, 07 Jun 2024 14:32:46 +0000

In reply to Joe. I wouldn't recommend it for this recipe, it probably wouldn't turn out right. I do have a vanilla cupcake recipe though.

By: Joe

Joe — Fri, 07 Jun 2024 03:09:17 +0000

Have made these cupcakes for years, and they are always good, struggle to find a vanilla recipe that matches these – if I leave the coco out – will it work?

By: Alli T

Alli T — Sun, 28 May 2023 12:16:08 +0000

This recipe is so easy and yet so good, thank you for sharing it!!

By: Jessica

Jessica — Mon, 24 Apr 2023 16:42:14 +0000

Amazing yet easy recipe. Cake super light and fluffy, frosting has great Oreo taste

By: Danielle

Danielle — Mon, 13 Feb 2023 15:14:15 +0000

In reply to Deb. Sorry you're having trouble with the frosting, Deb. Did you double check your measurements? Did you use 2 sticks of butter and 2 to 3 tablespoons of heavy cream?

By: Deb

Deb — Sun, 12 Feb 2023 18:11:48 +0000

I have fixed this icing twice and both times it doesn’t get thick. What am I doing wrong? I go exactly by the directions

By: Danielle

Danielle — Mon, 06 Feb 2023 14:47:13 +0000

In reply to Amanda. You could reduce the powdered sugar by 1/2 to 1 cup, just keep in mind that it will be softer.

By: Amanda

Amanda — Sat, 04 Feb 2023 19:05:24 +0000

I just made these cupcakes for my son’s birthday and they are absolutely delicious! Amazing chocolate flavor, light & fluffy!

I have a question about the frosting..we found it to sweet for our taste, is there something I can change to make it less sweet?

Thanks!!!

By: Danielle

Danielle — Tue, 25 Oct 2022 18:15:55 +0000

In reply to Katie. I haven't tested it with gluten-free flour so I'm not sure. If it's one that substitutes 1:1 for all-purpose flour it may be okay.

By: Katie

Katie — Mon, 24 Oct 2022 21:38:50 +0000

Hello! I’ve made this recipe multiple times and I love it.

Question – if I wanted to attempt using gluten free flour, would it hold up? I know I may have to cook it slightly longer, but other than that do you foresee any issues? I plan to use the bobs red mill 1:1 gluten free baking flour.

Thanks in advance!