Chocolate Oreo Cupcakes

Ingredients

For the chocolate cupcakes:

• 1 cup (125 grams) all-purpose flour , spooned & leveled
• 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 grams) light or dark brown sugar , packed
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (80 ml) canola or vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) boiling water
• 1 teaspoon instant espresso powder or instant coffee granules (optional, but recommended)

For the Oreo frosting:

• 1 cup (230 grams) unsalted butter , softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons (30-45 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup finely crushed Oreo crumbs (about 9 Oreos)
• Optional: 16 mini Oreos

Instructions

To make the chocolate cupcakes:

• Preheat the oven to 350°F (177°C). Line two 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder (or instant coffee granules) to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make Oreo buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.
• Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the Oreo crumbs on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.
• Pipe the frosting on the cooled cupcakes and top each one with a mini Oreo. Serve and enjoy!