When making this cupcake, you have the decision to choose from minty, confetti, peanut butter, chocolate, or regular Oreo cookies! I made mine with the 100th year anniversary Oreo cookies and they were absolutely delicious! Since the cupcake is so rich in the flavor, I used heavy whipping cream instead of the icing recipe below. Hope you enjoy this recipe!
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:
1 cup shortening or unsalted butter, room temperature
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
- Preheat oven to 350 degrees. Line tray with 12 baking cups.
- Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
- Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
- Bake for 16-18 minutes until toothpick comes out clean in the center and cool completely.
- Pipe with your desired cream cheese frosting and top with an Oreo cookie.
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