Oreo Cupcakes with Cookies & Cream Frosting
Chocolate Oreo Cupcakes with Cookies & Cream Frosting feature an Oreo cookie, baked into the bottom of each cupcake!
What you will need
3 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate, you could also use semi-sweet. Just make sure you use a good quality chocolate).
1/3 cup unsweetened cocoa powder (Use dutch processed cocoa powder if you can find it).
3/4 cup hot water
3/4 cup bread flour (you may sub all-purpose flour, your cupcakes will just be a little more dense)
3/4 cup sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 Oreo cookies per cupcake (36 cookies – one for the cupcake itself and one for garnish)
5 tablespoons all purpose flour
1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened
1 cup granulated sugar
1 cup crushed Oreos (I used my food processor to crush about 10-12 Oreos)(Nutritional facts 223 calories, 5.82 g fat, 44.43 g carbohydrates, 3.06 g protein, 3 mg cholesterol, 118 mg sodium)