Chocolate Oreo Cupcakes with Cookies and Cream Frosting
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- Cake:
- Step 1
- Preheat oven to 350
- 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.
- Frosting:
- Step 2
- 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.