I kind of have a weird relationship with chocolate. I love almost everything chocolate, like chocolate cake, chocolate ice cream, hot chocolate… but not chocolate itself. I blame it on See’s candies! One year during the winter holidays, while I was working two jobs at the mall, morning at the cinnamon roll shop and night at the jewelry store (yeah, I know totally random), I had left the house really early in the morning and grabbed a box of See’s candies on my way out. All I had that day was chocolate because… I can’t remember why. After that, I couldn’t even look chocolate in the eyes. Still have weird feeling about it even now.
But once in a while, when I want something chocolate, I turn to these Oreo cookies & cream cupcakes. Chocolaty and creamy, yet light and fluffy, no wonder they’re milk’s favorite cupcakes! 😉
Bonus, you get cupcake AND cookie! Who would say no to that??
- 1 cup all-purpose flour
- 1/4 cup unsweetened natural cocoa powder
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 2 regular size Oreo cookies + 12 mini (or regular size) Oreo’s
- Take out the buttermilk and egg from the fridge and let come to room temperature. Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
- Put all the wet ingredients, milk, egg, oil and vanilla extract in a medium mixing bowl and beat to combine.
- Sift all the dry ingredients, flour, cocoa powder, sugar, salt, baking soda, and baking powder together in another bowl. Then slowly pour the flour mixture into the liquid while mixing at slow speed. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
- Use an ice cream scoop to divide batter equally among 12 cups, it will be about 2/3 full. Bake at 350°F for 15 minutes. Inserted toothpick in the middle of the cupcake should come out clean. Cool the cupcakes on a wire rack.
- For the frosting, chill the mixing bowl and wire whisk in the fridge for 15 – 30 minutes. Whip 2 cups of heavy whipping cream with 1/2 cup of sugar on medium high speed until stiff peak. Don’t over whip, the cream with curdle.
- In a food processor or blender, process the 2 large Oreo cookies until you get coarse crumbs.
- When the cupcakes cool completely, you can fill and frost the cakes. First, for the filling, use a pastry bag and Wilton tip 230 (long tip with smaller opening), stick the tip straight down into the middle of the cupcake about half way and push the whipped cream in. When the top of the cupcake starts to break a little, you have filled it. Don’t worry, you’ll cover it up with the frosting later. Repeat for all 12.
- Then, you need to change tip to frost, any tip you’d like. I usually use Wilton tip 1M. For this recipe, I also use tip 4B. Swirl the frosting on top of your cupcakes. Sprinkle with Oreo crumbs and top with a whole cookie.
- Enjoy with a glass of milk!
- This recipe also makes 24 mini cupcakes. Bake at 350°F for 8 to 9 minutes.