Chocolate Cookies And Cream Cupcakes
- FOR THE CUPCAKES:
- 5 Tablespoons Unsweetened Cocoa Powder
- 2/3 cups Hot Water
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 3/4 teaspoons Coarse Salt
- 1-1/2 stick Unsalted Butter, Room Temperature
- 1-1/4 cup Sugar
- 2 whole Eggs
- 3 teaspoons Vanilla Extract
- 1/2 cups Sour Cream
- 6 whole Oreos (crushed)
- ______
- FOR THE FROSTING:
- 1 stick Unsalted Butter, Room Temperature
- 2 cups Powdered Sugar
- 1/4 teaspoons Salt
- 1 teaspoon Vanilla
- 2 Tablespoons Milk
- 6 whole Oreos (crushed)
- For the cupcakes:
- 1. Preheat oven to 350u0b0F. Line your muffin tins with paper liners.
- 2. In a small bowl, whisk together the cocoa and hot water until combined. Set aside.
- 3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- 4. In a medium bowl, microwave the butter and sugar in 30-second increments, until the butter melts. Stir to combine.
- 5. On medium-low, beat the butter-sugar mixture for 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, and the cocoa-water mixture, beating well after both.
- 6. On low speed, add in the flour in two batches, alternating with the sour cream, beating until combined.
- 7. Stir in the crushed Oreos. Pour the batter into the lined muffin cups.
- 8. Bake at 350u0b0F for 20 minutes, until the centers are set. Cool in tins for 15 minutes, then cool the cupcakes completely on cooling racks.
- For the frosting:
- 1. On low speed, cream the butter with your mixer. Add in the powdered sugar, salt, vanilla, and milk. Beat on medium speed until smooth. Stir in the crushed Oreos.
- 2. Frost cooled cupcakes using an offset spatula or piping bag. Enjoy!
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Taken from tastykitchen.com/recipes/desserts/chocolate-cookies-and-cream-cupcakes/ (may not work)