Oreo cupcake


For the cupcakes: 
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
1 tsp vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
For the frosting: 
1 cup shortening
1 lb. powdered sugar
1 tsp vanilla
3-6 tbsp milk
2 or more tsp Oreo cookie crumbs

For the cupcakes: 
Preheat oven to 350 degrees and line a muffin tin with cupcake wrappers.
Place a whole cookie into each cup or break them apart and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix until thoroughly combined. Add the hot water and mix until combined.
Transfer the very liquid batter to a large measuring cup and pour batter into each baking cup so that it's about 3/4 full.
Bake cupcakes for 16-18 minutes.
For the frosting: 
Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a tbsp of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined.
Place the frosting in a decorator bag and pipe onto each cupcake as desired. Another option is to mound the frosting just over the cupcake, then dip the top into a bowl of Oreo crumbs to coat.
Insert a cookie (or part of one) on top of each cupcake for decoration.

By: Jen