Cookies and Cream Cupcakes
Serves 2220 mins prep20 mins cook
Soft chocolate cupcakes with Oreo frosting that are ready in under an hour. Perfect for birthdays, parties, and family gatherings!
0 servings
What you need
Instructions
Cupcakes -1 Preheat oven to 350F and line two 12-count regular muffin pans with paper or foil liners. I made 22 cupcakes and you could probably get 24 from the batch if you fill them more shallow; and the recipe halves easily if you need 11-12 cupcakes. Set pans aside. -1 To a large bowl, add the milk, apple cider vinegar, stir, and set aside for about 5 minutes to curdle. It doesn’t get as thick as regular buttermilk and that’s okay. -1 While waiting for the milk, to a separate large bowl, add the sugar, oil, vanilla, and whisk a bit. Mixture is thick and granular. -1 Add the curdled milk to the sugar-oil mixture and whisk until smooth and combined; set aside. -1 To a separate large bowl, add the flour, cocoa, baking soda, baking powder, salt, and whisk to combine. -1 Slowly add the wet mixture to the dry, stirring until smooth and no large lumps remain. A few tiny lumps are okay. Don’t overmix because that can result in tough cupcakes. -1 Turn batter out into prepared muffin pans, filling each cavity to about 3/4-full. -1 Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter, and are domed and springy to the touch. Start watching closely and checking at 17-18 minutes since all ovens and climates vary; don’t overbake which is easy to do with dark-colored items. -1 Allow cupcakes to cool in pan for 5 to 10 minutes before removing and placing on a wire rack to cool completely. -1 After cupcakes have cooled completely they can be frosted. Frosting -1 To a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, confectioners’ sugar, and beat on low speed for about 2 minutes before increasing to high speed and beating for about 3 minutes, or until very light and fluffy; set aside. -1 Roughly chop the Oreos. I chop by hand because I like some decent-sized pieces of Oreos rather than having them pulverized into crumbs which is what tends to happen all too quickly in the food processor. -1 Add the Oreos to the frosting and mix on low speed until just incorporated, about 30 seconds. -1 Frost each cupcake with a generous dollop of frosting. I used my 2-tablespoon cookie scoop but you can experiment with what works best.View original recipe