Chocolate Oreo Cupcakes with Cookies and Cream Frosting
Chocolate Oreo Cupcakes with Cookies and Cream Frosting might be just the American recipe you are searching for. This recipe serves 24. Watching your figure? This lacto ovo vegetarian recipe has 338 calories, 4g of protein, and 14g of fat per serving. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2638 would say it hit the spot. If you have vanillan extract, salt, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Back for Seconds. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 26%, this dish is rather bad. Cookies and Cream Cupcakes with Oreo Frosting, Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting, and Oreo Bottomed Chocolate Cupcakes with Peanut Butter Oreo Frosting are very similar to this recipe.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking soda
1/2 cup brown sugar
3/4 cups butter (softened)
1 3/4 cup buttermilk
1/2 cup canola oil
3/4 cups cocoa powder
4oz cream cheese (softened)
2 eggs
3 1/4 cups flour
4-6 tablespoons milk
1/3 cup crushed Oreos
3 1/2 cups powdered sugar
1/8 teaspoon salt
1 1/2 cup sugar
1 teaspoon vanilla extract
Equipment:
mixing bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350In a large mixing bowl combine all cake ingredients except the Oreos. Mix well. Stir in the Oreos by hand. Fill lined cupcake tins about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.In a mixing bowl beat the butter, cream cheese, vanilla and salt until creamy and smooth. Add the powdered sugar and 4 TBS of milk. Beat well. If too thick add more milk, one TBS at a time. Stir in Oreos. Spread or pipe onto cooled cupcakes. Store covered at room temp for up to two days or refrigerate up to 5 days.
Step by step:
1. Preheat oven to 350In a large mixing bowl combine all cake ingredients except the Oreos.
2. Mix well. Stir in the Oreos by hand. Fill lined cupcake tins about 2/3 full.
3. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.In a mixing bowl beat the butter, cream cheese, vanilla and salt until creamy and smooth.
4. Add the powdered sugar and 4 TBS of milk. Beat well. If too thick add more milk, one TBS at a time. Stir in Oreos.
5. Spread or pipe onto cooled cupcakes. Store covered at room temp for up to two days or refrigerate up to 5 days.
Nutrition Information:
covered percent of daily need
