Chocolate OREO Cupcakes

The 3rd annul cookies and cream birthday dessert for a dear friend: who's favorite cookie is obviously, the Oreo.

Perhaps it's a little ridiculous that my absolute favorite, no-fail chocolate cake recipe came from allrecipes, and perhaps it's not. I understand that chefs completely reject the idea of obtaining recipes from sites that may be edited by unreliable sources. However, I put my plated desserts chef in utter shock when he stole a crumb of this cake when I had made it in class. Everyone should know what I mean when I talk about the way it feels to take that first bite of moist, perfectly rich chocolate flavored anything. From looking at my chef's reaction to my cake, I knew he was savoring the moment. Curiosity led him to ask me where I got the recipe, and when I uncovered the print-out from all-recipes beneath my class notes, "huh," in disbelief, was all he had to say. I'm not entirely sure if his reaction was positive or negative, but I do know that I've sworn by this chocolate cake for nearly 3 years, and I'm not letting it go anytime soon. 
(However, one comment I will make, is the original recipe calls for unsweetened cocoa powder, use dark chocolate cocoa and just when you thought the cake couldn't get any better, it does.)
Chocolate OREO Cupcakes
Yield: 36 cupcakes


Chocolate Cupcakes
  • 1 pkg. Oreos
  • 2 cups sugar, granulated
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark chocolate cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water 
  • 16 oz. heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • pinch salt

  1. Preheat oven to 350 degrees. Separate oreos and line the bottom of the cupcake pan with cupcake liners and insert cookies with the cream facing up. Set aside top halves for frosting.
  2. In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Stir to combine.
  3. Make a well in the center of the dry ingredients and add the eggs, milk, oil, and vanilla. Beat with a paddle on medium speed for 2 minutes. 
  4. Stir in the boiling water by hand. 
  5. Drop batter into pans 2/3 of the way full. Bake for 15-20 minutes. 
  6. For the frosting, chill mixing bowl and whip attachment in the freezer for 5 minutes. 
  7. Using a food processor, pulse the remaining cookies.
  8. In the bowl, combine heavy whipping cream, sugar, vanilla, and salt. Whip on medium speed until the cream reaches medium-stiff peaks. Fold the crushed Oreo cookies into the whipped cream. 
  9. When cupcakes are cool, remove from pan and frost with the whipped cookies and cream icing.

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© A Little Baker
Maira Gall