Death by Oreo Cupcakes

They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor.

So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :)
Estimated Cooking Time: About 25 to 30 minutes

You know that phrase “everything in moderation”? I agree, mostly. But sometimes… you just LOVE something so much you HAVE to go a little bit overboard. That is the idea behind these Death by Oreo Cupcakes.

Listen, if you’re an Oreo fan, then you will ADORE these cupcakes. With an Oreo baked into the bottom of each cupcake, Oreo cookies folded into the cake batter as well as the buttercream, and an Oreo on top… this recipe is sure to satisfy any and all Oreo cravings for years to come!

If you’re wondering how I came up with this recipe, well… I used my favorite vanilla cake batter for the base of the cupcake then just added Oreos until I couldn’t see straight!

The result? An astounding and heavenly little set of Oreo cupcakes that will knock your family and friends out… and maybe remind you a bit of your favorite childhood snacks.

Ingredients:

Cupcakes

• 1/2 cup + 1 tbs vegetable oil (or canola)
• 2 eggs
• 1 1/2 tsp vanilla
• 1/4 c sour cream
• 1/4 cup hot coffee
• 3 oz bittersweet chocolate, chopped
• 1/2 cup buttermilk
• 3/4 cup sugar
• 3/4 cup flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 cup cocoa
• 14-16 whole oreos (I used Mega Stuf)

Frosting

• 3/4 cup butter
• 1/2 cup corn syrup
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 1/2 c powdered sugar
• 1 oz bittersweet chocolate, chopped and melted
• 6 oz semi-sweet chocolate, chopped and melted
• 10-12 oreos, finely crushed

Instructions:
For the Cupcakes

1. Preheat oven to 325°. Line a muffin pan with liners and set aside. I used paper liners, but I would recommend using foil liners because the bottoms get a bit greasy (the cupcakes do NOT taste greasy).
2. In a small bowl, whisk together flour, cocoa, baking soda, salt and sugar.
3. Whisk together the oil, vanilla, sour cream and eggs.
4. Pour in the buttermilk and mix until combined.
5. Chop up your bittersweet chocolate and pour hot coffee over it. Mix it up until chocolate is completely melted and pour into batter.
6. Add in the flour mixture and mix until incorporated. Don't over mix.
7. Scoop a dollop of batter into each of your prepared liners, spread out and place an oreo on top. This is just to create a place for the oreos to sit on. Finish by covering each oreo with more batter 2/3 to the top.
8. Place cupcakes in preheated oven and bake for 17-20 minutes or until cupcakes are set and firm to the touch. While cupcakes are baking, start preparing frosting.

For the Frosting

1. In the bowl of your stand mixer, cream the butter, corn syrup and cocoa powder together.
2. Melt your chocolate. Mix in chocolate and vanilla.
3. Add in powdered sugar and whip frosting until light and fluffy, about 3 minutes.
4. Crush up your oreos very fine either in a zip top bag or a food processor. Fold them into the frosting by hand with a rubber spatula or spoon. Adjust amount to your liking. I used about 1 1/2 cups, you may want more or less.
5. Once cupcakes are done and cooled completely, frost your cupcakes and enjoy!

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