Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (40g) unsweetened cocoa powder
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (100g) crushed Oreo cookies plus extra for garnish
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 3-4 tbsp (45-60ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • ½ cup (50g) crushed Oreo cookies

Instructions:

  1. Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, then add milk, oil, and vanilla; mix well.
  4. Combine wet and dry ingredients until just mixed. Fold in crushed Oreos.
  5. Distribute batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Allow to cool completely on a wire rack.
  7. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until combined.
  8. Add cream and vanilla; beat until fluffy and smooth. Fold in crushed Oreos for texture.
  9. Once cupcakes are cooled, frost using a pipette or knife and optionally top with additional crushed Oreos.