If you are a cookies and cream lover then these Oreo Cupcakes are just what you need. A delicious chocolate cupcake topped with a cookies and cream frosting.
Preheat the oven to 350 F degrees and line a 12 count cupcake pan with cupcakes liners.
Sift the cocoa powder into a large mixing bowl and pour over the boiling water. Mix into a smooth paste with a wooden spoon.
Add all remaining cupcake ingredients and mix with a hand mixer until combined. You can also beat with a wooden spoon if preferred.
Evenly distribute the mixture between your cupcake cases and bake for 18-22 minutes or until a skewer poked into the center of a cupcake comes out clean.
Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Make the frosting:
Add the butter and vanilla extract to a large mixing bowl. Mix with a hand mixer until smooth and creamy.
Gradually sift in the powdered sugar a little at a time, mixing after each addition. When the mixture starts to become a little too thick, add the milk 1 tbsp at a time until a spreadable consistency is reached.
Add the crushed Oreos and mix them thoroughly through the frosting.
Frost and decorate the cupcakes:
Spoon, spread or pipe swirls of the Oreo frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
If adding the dark chocolate drizzle, heat the chocolate chips in the microwave in 30 second bursts until melted. Using a small spoon, drizzle chocolate over the top of each frosted cupcake.
Place a whole Oreo cookie on top of each cupcake.
Notes
Easily double this recipe to make more for guests or functions.
Other Oreos can be used to switch up the flavor.
If you want you can use a cake mix for the cupcakes.
These can be frozen, see my tips above on how to do that.
Any chocolate chip as long as they are high quality can be used for decorating.
Crush up your Oreos as fine as you like for the frosting, just make sure they will fit through the piping tip.