CHOCOLATE OREO CUPCAKES

CHOCOLATE OREO CUPCAKES

Published on December 16, 2019 | By

CHOCOLATE OREO CUPCAKES: “Please don’t fiddle with the Oreo middle . . . .” Well, we couldn’t help it! Chocolate and ginger are best friends, and the splashes of Big O in this recipe add a wonderful new dimension to this Oreo-inspired little delight.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon Big O ginger liqueur
  • 1/2 cup boiling water
  • 1 teaspoon instant espresso powder or instant coffee granules optional
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  • Oreo Cupcake Fluff Frosting Ingredients:
  • 1/2 cup butter
  • 8 oz cream cheese
  • 1/2 cup powered sugar (whip until smooth)
  • Container of Cool Whip
  • 21 mini Oreos.

Instructions

  1. Preheat oven to 350°F.
  2. Line two muffin pans with cupcake liners and set aside.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Whisk in the granulated sugar and brown sugar until well combined.
  5. Add the oil, buttermilk, egg, and Big O ginger liqueur and mix until just combined.
  6. Add the instant espresso powder or instant coffee granules to the 1/2 cup boiling water and mix until fully dissolved.
  7. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
  8. Evenly distribute the batter between cupcake liners, making sure to just fill each one a little over halfway full. 
  9. Bake at 350° for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
  10. _________________________________________________________________________________________________________________________________________________________________________
  11. Instructions for Oreo Cupcake Fluff Frosting:
  12. Combine in a bowl: 1/2 cup butter, 8 oz cream cheese, 1/2 cup powered sugar (whip until smooth).
  13. Fold in a container of Cool Whip.
  14. Fold in 20 crushed mini Oreos.
  15. Pipe or spread frosting on cupcakes.
  16. Top each cupcake with a mini Oreo.