Chocolate Cupcakes & Oreo Buttercream

By á-39849

Ingredients

• Hershey's "Perfectly Chocolate" Chocolate Cupcakes:
• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup Hershey's Cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Oreo Buttercream :
• 1/2 cup unsalted butter, room temperature
• 1/2 cup shortening or butter
• 1 teaspoon vanilla extract
• 2 Tablespoons milk
• 3-4 cups powdered sugar
• 14 Oreos, finely crushed in food processor

Details

Adapted from lickthebowlgood.blogspot.com

Preparation

Step 1

Hershey's "Perfectly Chocolate" Chocolate Cupcakes:
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups and set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).

Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting.

Makes about 24-30 cupcakes.

Oreo Buttercream :
In a large bowl, cream butter, shortening, vanilla, and milk.

Add powdered sugar until desired sweetness is achieved, anywhere between 3 and 4 cups. Mix in crushed Oreos until well combined.

If your frosting is too thick, add a tad more milk to thin. If it's too thin to pipe with, add more sugar until it's the texture you want.

This is enough buttercream to frost a layer cake or about 30 cupcakes.