I made cookies and cream cookies the other day (to be posted, I just put the dough in the freezer and haven't baked them off yet, but OMG yum!), and had a bunch of knock-off oreos left over. Why not make cupcakes?!
For The Cake:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup milk
1/2 cup hot water
12 Oreos, coarsley chopped, plus more for frosting
Line a cupcake tin with papers (this made about 18 cupcakes), preheat oven to 350 F.
In a medium bowl, combine flour, cocoa, baking soda, powder, and salt. Sift twice. Set aside.
Cream your stick of butter with a hand mixer or blender, add the sugar and mix until light and fluffy. Add eggs and vanilla, mix.
Add milk and flour mixture in alternating additions (3 adds each), scraping the sides of the bowl with a spatula between each addition. I like to sift in the flour mixture as I add it so the ingredients are sifted a total of 3 times - it makes for a smooth and fluffy cupcake :).
Stir in chopped oreos (or Tops knock-off brand) until evenly distributed. Fill cupcake liners about 3/4 full with batter. Bake 16-18 minutes, or until toothpick inserted into center comes out clean. (the oreo chunks rise to the top, makes for a pretty cupcake pre-frosting if you wanted to save some calories)For the Frosting
1/2 lb powdered sugar
1/2 cup butter, room temperature
1/2 tsp vanilla
1-3 TB milk
3-4 oreos, finely crushed/food processed plus 9 whole cookies for garnish.
Cream butter with hand mixer. Slowly add powdered sugar until thoroughly combined. Add milk 1 Tb at a time, until you reach piping consistancy.
I used my mini food processor to finely pulverize the oreos, I put about 5 TB oreo crumbs into the frosting and mixed until combined.
Decorate as desired, and enjoy!
