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Oreo Cupcakes with Cookies & Cream Frosting

Oreo Cupcakes with Cookies & Cream Frosting - featured image
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These delightful cupcakes feature a rich, moist chocolate cake with a whole Oreo baked inside, topped with a fluffy, not-too-sweet cookies and cream frosting.

Ingredients

Scale
  • 3 oz bittersweet chocolate
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 6 tbsp vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp white vinegar
  • 36 Oreo cookies
  • 5 tbsp all purpose flour
  • 1 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup crushed oreos

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175°C).
  2. Line two cupcake pans with 18 paper liners.
  3. In a large bowl, combine the chopped bittersweet chocolate, cocoa powder, and 3/4 cup hot water.
  4. Whisk until the mixture is smooth and all of the chocolate has melted.
  5. Place this chocolate mixture in the refrigerator to chill for about 20 minutes.
  6. In a separate large bowl, combine the bread flour, 3/4 cup sugar, table salt, and baking soda.
  7. When the chocolate mixture has cooled, whisk in the 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons white vinegar, and 2 teaspoons vanilla extract.
  8. Add the dry ingredients mixture to the wet chocolate mixture.
  9. Whisk until all of the ingredients are just incorporated together.
  10. Place one Oreo cookie on the bottom of each prepared cupcake liner.
  11. Pour cupcake batter over each cookie, filling each cupcake liner about 3/4 of the way full.
  12. Bake for 17-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  13. Remove cupcakes from the oven and cool them completely on a wire rack.
  14. While the cupcakes are baking, prepare the frosting.
  15. In a small saucepan, combine the 5 tablespoons all-purpose flour with 1 cup cold milk.
  16. Stir and whisk the mixture constantly over medium-low heat until it becomes really thick.
  17. Place this thickened flour mixture in the refrigerator or freezer for about 10 minutes so that it cools completely.
  18. When the flour/milk mixture has cooled completely, cream together the softened butter and 1 cup granulated sugar with your mixer until light and fluffy.
  19. Add in 1 1/2 teaspoons vanilla extract and mix for 30 seconds longer.
  20. Add in the cooled thickened milk/flour mixture to the butter mixture.
  21. Mix on low speed for about 30 seconds.
  22. Then, turn the mixer to high speed and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream.
  23. If the consistency isn't like whipped cream, continue mixing on high until it is.
  24. Add in 1 cup crushed Oreos to the frosting.
  25. Mix for about 30 seconds until the crushed Oreos are incorporated.
  26. Frost the cooled cupcakes as desired.

Notes

Ensure all frosting ingredients are at room temperature (except the cooked milk/flour mixture) for best results.
Do not overmix the cupcake batter once the flour is added; mix just until combined.
For even cupcakes, use an ice cream scoop to portion the batter into the liners.
Make sure the flour/milk mixture for the frosting is completely chilled before adding it to the butter and sugar.

Find it online: https://thecozycuppa.com/oreo-cupcakes-with-cookies-cream-frosting/