I love anything with Oreos, and I LOVE chocolate. There lies my inspiration for these cupcakes. I’ve made Oreo cupcakes with a white frosting, but I decided to make a chocolate on chocolate version, and these cupcakes did not disappoint! I combined my moist dark chocolate cupcake recipe with lots of Oreos, then I piped some rich chocolate frosting on top and garnished it with Oreo crumbs. Sinfully delicious!
For the cupcakes:
1 ¾ cups plus 2 tbsp. all-purpose flour
2 ¼ cups granulated sugar
¾ cup Hershey’s Cocoa Special Dark
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup hot water
1 package of Oreos, divided
For the frosting:
2 sticks butter, melted
1 ½ cups unsweetened cocoa powder (or you can use the Hershey’s Special Dark cocoa if you want it extra rich)
5 ½ cups powdered sugar
2/3 cup milk
1 tbsp. vanilla extract
Step 1. Preheat oven to 350 degrees. Sift all of the dry ingredients into a large bowl. Add the milk, vegetable oil, eggs, and vanilla and beat on medium speed for 2 minutes. Add the hot water and beat at low speed until combined. Stir in 15 chopped Oreos
Step 2. Fill 2 paper lined cupcake trays (12 cupcakes in each tray) about ¾ full. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5-10 minutes, then remove the cupcakes from the trays. Let cool completely
Step 3: Make the frosting: Beat the butter and cocoa in a large bowl with an electric mixer on low speed. Gradually add the rest of the ingredients. Once ingredients start to combine, beat at high speed for another minute or until it becomes a smooth, fluffy frosting.
Step 4: Pipe the frosting onto the cupcakes. If you do not have a pastry bag, you can fill a Ziplock bag with frosting, cut the tip off one of the bottom corners of the bag, and pipe the frosting onto the cupcake. Sprinkle with Oreo crumbs and gently wedge half an Oreo cookie into the frosting on the side of the cupcake.