• Cooking Time: 20 minutes
• Servings: 24
• Preparation Time: 10 minutes
• CAKE
• 1/2 cup butter (melted)
• 1/2 cup canola oil
• 1 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cups cocoa powder
• 3 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 eggs
• 1 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup chopped Oreos
• FROSTING
• 3/4 cups butter (softened)
• 4oz cream cheese (softened)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 1/2 cups powdered sugar
• 4-6 heaped tablespoons milk
• 1/3 cup crushed Oreos

1. Cake:
2. Step 1
3. Preheat oven to 350
4. In a large mixing bowl combine all cake ingredients except the Oreos. Mix well. Stir in the Oreos by hand. Fill lined cupcake tins about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
5. Frosting:
6. Step 2
7. In a mixing bowl beat the butter, cream cheese, vanilla and salt until creamy and smooth. Add the powdered sugar and 4 TBS of milk. Beat well. If too thick add more milk, one TBS at a time. Stir in Oreos. Spread or pipe onto cooled cupcakes. Store covered at room temp for up to two days or refrigerate up to 5 days.

Chocolate Oreo Cupcakes with Cookies and Cream Frosting