Chocolate Oreo Cupcakes with Cookies and Cream Frosting

Chocolate Oreo Cupcakes with Cookies and Cream Frosting

Serves 24

Prep time: 10 minutes

Bake time: 20 minutes

Oven temp: 350 degrees (preheat)

INGREDIENTS

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)

• 4 oz cream cheese (softened)

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 3 1/2 cups powdered sugar

• 4-6 tablespoons whole milk

• 1/3 cup crushed Oreos

DIRECTIONS

Cake

Step 1

Preheat oven to 350

Place cupcake liners in your 24 capacity pan

In your mixing bowl add the butter, sugars, and canola oil and cream until light and fluffy.

In a separate bowl sift the flour, salt, baking soda and cocoa powder together and set aside.

Into the mixing bowl add the eggs one at a time until fully incorporated into the mixture.

Add the vanilla extract and blend.

Slowly add the dry ingredients into the mixing bowl in three separate steps and alternate the dry and the addition of the buttermilk.

Blend on medium speed for 2 minutes then remove your mixing bowl.

Now gently fold in the crushed oreos until combined and then pour or spoon the batter into the cupcake liners until 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.

Slowly add the powdered sugar and 4 TBS of milk. Beat well. If too thick add more milk, one TBS at a time.

Remove the mixing bowl from the stand and hand stir in the crushed Oreos and then spread or pipe onto cooled cupcakes.

Store covered at room temp for up to two days or refrigerate up to 5 days.