Side Pannel
Chocolate Oreo Cupcakes.
- Prep Time: 10 minutes
- Cooking Time: 18-20 minutes
- Serves: 12-servings
Chocolate Oreo Cupcakes.
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Eggs, Cakes, Chocolate
Ingredients List
- ====Chocolate Cupcakes=========
- 3/4 cups all-purpose flour (make sure to properly measure the flour!)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- ===========Oreo Frosting=================
- 1 (2 sticks) cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 Tablespoons vanilla extract
- 1 Tablespoon milk
- 2 1/2 (about 18 whole Oreos) cups crushed Oreos
- 1/2 cup Nutella
- 24 (12 whole Oreos cut in half) half Oreo cookies
Directions
Preheat oven to 350F degrees. Line (1) muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
To make the Oreo Buttercream Frosting:
Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy. Add powdered sugar, milk, and vanilla extract. Increase to high-speed and beat for 3 minutes.
Place about 18 whole Oreos into a storage baggie, and using a rolling pin to crush Oreos. Fold in chopped Oreos into vanilla frosting.
Frost cooled cupcakes by using a cookie scoop or knife. Place Nutella into a storage baggie with a small hole cut at one end or piping bag to drizzle on top of cupcakes. Cut 12 whole Oreos in half, and place one half on each cupcake. Enjoy!
In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
To make the Oreo Buttercream Frosting:
Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy. Add powdered sugar, milk, and vanilla extract. Increase to high-speed and beat for 3 minutes.
Place about 18 whole Oreos into a storage baggie, and using a rolling pin to crush Oreos. Fold in chopped Oreos into vanilla frosting.
Frost cooled cupcakes by using a cookie scoop or knife. Place Nutella into a storage baggie with a small hole cut at one end or piping bag to drizzle on top of cupcakes. Cut 12 whole Oreos in half, and place one half on each cupcake. Enjoy!
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