Ingredients:
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
Directions:
For the cupcakes:
- Preheat oven to 350 degrees.
- Line tray with 12 baking cups.
- Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
- Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
- Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
- Transfer the batter (it will be very liquidy) 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.
- Bake for 16-18 minutes.
(*Makes at least 12 cupcakes)
For the frosting:
- Beat the shortening in a mixer until smooth.
- Add vanilla and mix until combined.
- Add the powdered sugar in three additions, scraping down the sides after each addition.
- Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
- Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
- Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake. (I just snipped corner of Ziploc baggie and made a "snake/rope-looking" piping.)
- Insert a cookie on top of each cupcake.
- You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.
Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.
*www.bakerella.com