Recipe: Oreo Cupcakes

I made these cupcakes last weekend for a party. Everyone raved about them. I modified them from a recipe for a Cookies and Cream Cake I found on Annie's Eats. I think they turned out pretty well. They are very moist and have a rich chocolates taste and a creamy frosting. Just like Oreos.

Ingredients:

For the cupcakes:

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the icing:

1 ¼ cups heavy cream
1/8 cup confectioners’ sugar
¼ tsp. pure vanilla extract
10 Oreos, chopped

For the topping:

15 - 20 crushed Oreos

Directions:
To make the cupcakes, preheat the oven to 350°. Place paper baking cups in a muffin pan or grease the bottom of the pans.

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

Bake 13-16 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To make the icing, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.

Spread the icing on the tops of the cupcakes once they have been completely cooled. Dip the tops of the cupcakes into a bowl of crushed Oreos.

Source: Annie's Eats