Vivacious Cookies & Cream Oreo Cupcakes


I die.

I quote Rachel Ray.

I rhyme and think its okay.

These cupcakes have the power to make you do crazy things. As someone who hasn’t allowed cookies in my home since I was eighteen, I was bewildered as I purchased an entire box of Oreos. I didn’t want to be left alone with them.. They watched me, challenging me for days amidst their place on the counter.

I can strongly say I never caved. But I did serve these to my best friends.. An entire Oreo crumbled inside, an Oreo placed on top in buttery frosted goodness.

Cookies and Cream Oreo 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

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

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 liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. I used a measuring cup with a pour spout to make this easier!


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