Oreo Cupcakes

Oreo Cupcakes

Cupcakes:
1 1/2 cups all purpose flour                              1/2 cup natural unsweetened cocoa
 

1 1/4 cup sugar                                                 3/4 t baking soda
 

1/2 teaspoon baking powder                            1/2 t salt                                                 

2 eggs                                                              1/2 cup vegetable oil
 

1 teaspoon vanilla                                              3/4 cup milk
 

3/4 cup hot brewed coffee                                 24 Oreos, plus more for crumbs

Frosting:

1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
12 Oreos for the top of each cupcake

For the cupcakes:

1. Preheat oven to 350 degrees.
2. Line tray with 12 baking cups.
3. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
4. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
5. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
6. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
7. Bake for 16-18 minutes.

For the frosting:

For the frosting, in the 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.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies.