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Cookies N` Cream Cupcakes
Yield: 18-24 cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 sticks of butter softened (1 cup)
4 1/2-6 cups powdered sugar
1-3 tablespoons heavy cream or milk
1 cup finely chopped Oreo crumbs
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
Add milk or cream a tablespoon at a time until light and creamy. Mix in Vanilla and Oreo crumbs. Use as filling or frosting as desired!