Chocolate Oreo Cupcakes with Cookies and Cream Frosting

By srumbel

If you never make cupcakes from scratch, please try these! They seriously are so simple, and there’s nothing quite like a homemade cupcake – especially if it’s slathered in Oreo frosting! This frosting is not your usual too sweet buttercream. Part of the butter is replaced with cream cheese, and there’s just a pinch of salt to keep this luscious frosting from being too sweet. Swirl in some crushed cookies and you have the perfect compliment to the chocolate Oreo cupcakes!

from backforsecondsblog.com

Ingredients

• Ingredients
• 1/2 cup chopped Oreos
• 1/8 teaspoon salt
• Cake
• 1/2 cup butter (melted)
• 1/2 cup canola oil
• 1 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cups cocoa powder
• 3 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 eggs
• 1 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• Frosting
• 3/4 cups butter (softened)
• 4 oz cream cheese (softened)
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar
• 4-6 heaped tablespoons milk
• 1/3 cup crushed Oreos

Preparation

Step 1

Cake
Step 1
Preheat oven to 350
In a large mixing bowl combine all cake ingredients except the Oreos. Mix well. Stir in the Oreos by hand. Fill lined cupcake tins about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.

Frosting
Step 2
In a mixing bowl beat the butter, cream cheese, vanilla and salt until creamy and smooth. Add the powdered sugar and 4 TBS of milk. Beat well. If too thick add more milk, one TBS at a time. Stir in Oreos. Spread or pipe onto cooled cupcakes. Store covered at room temp for up to two days or refrigerate up to 5 days.