Oreo Cupcakes with Cookies & Cream Frosting

total time28m

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)


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