Course: Dessert    Yield: 16 servings    Prep Time: 30 mins    Cook Time: 20 mins  

Ingredients

• 1 1/2 Cup all purpose flour
• 1/2 Cup of unsweetened cocoa
• 1 1/4 Cup sugar
• 3/4 Teaspoon of baking soda
• 1/2 Teaspoon of baking powder
• 1/2 Teaspoon of salt
• 2 large eggs
• 1/2 Cup vegetable oil
• 1 Teaspoon of vanilla extract
• 3/4 Cup of milk
• 3/4 Cup of hot water
• 24 Oreos plus more for crumbs
• 1/2 Cup of butter, at room temperature
• 1 Pound of icing sugar
• 1 250g package of cream cheese at room temperature
• 1 Teaspoon of vanilla extract
• 3-6 Tablespoon of milk
• 1/4 Cup of Oreo crumbs

Instructions

1. For the cupcakes: Preheat oven to 350 degrees.
2. Line tray with 12 baking cups.
3. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
4. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
5. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
6. 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.
7. Bake for 16-18 minutes.
8. Makes at least 12 cupcakes
9. For the frosting: Beat the butter and cream cheese in a mixer until smooth.
10. Add vanilla and mix until combined.
11. Add the powdered sugar in three additions, scraping down the sides after each addition.
12. Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
13. Add the cookie crumbs and mix until completely combined.
14. Place frosting in a decorator bag (or a Ziploc bag a cut the tip to pipe the cupcakes).
15. Note: If you like to pile the icing up high, you might want to make a double batch to make sure you have enough :)