Chocolate Cupcakes with Oreo Buttercream Icing

If you know me at all, you know that cupcakes are one of my favorite things in the world to bake. There are sooo many different flavor combinations to try...not to mention they're the cutest of all baked goods! =)

This past week, I helped my aunt by watching a classroom full of four year olds during their Vacation Bible School week. On the last day, I wanted to bring them something sweet to celebrate, and I knew cupcakes were the best option!! And what's better to a bunch of four year olds than chocolate and Oreos???? The chocolate cupcake is super moist and flavorful, and the icing by itself is just plain dangerous. I had to fight my brother to give me the bowl back after he'd sampled it!

Needless to say, everyone LOVED these cupcakes. One of the other women helping out with the class even asked for the recipe, saying they were the perfect cupcakes for her chocolate-loving kids!

So if you're a fan of anything with chocolate and Oreos, trust me, you need to give this recipe a try. You won't regret it!

Chocolate Cupcakes
makes 24+ cupcakes

Ingredients:
1 cup buttermilk
1/2 cup vegetable/canola oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot coffee

Directions:

Preheat over to 350 degrees F. Line two cupcake pans with liners.

In a medium bowl, combine the buttermilk, eggs, oil, and vanilla. Set aside.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Stir until combined. Slowly add the wet ingredients while mixing on low speed, until combined. Continue to mix on low, add the coffee, and mix to combine. Scrape the sides and bottom of the bowl, and mix again. The batter will be very thin.

Next, fill the cupcake liners about 2/3 full and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool for about 5 minutes, then transfer to wire rack to cool completely.


Oreo Buttercream Icing
makes enough to frost 24 cupcakes

Ingredients:
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
3 tablespoons heavy cream
4 cups powdered sugar
16 Oreos, finely crushed

Directions:

In a large bowl, cream butter, heavy cream, and vanilla. Slowly add in powdered sugar until creamy.

Mix in crushed Oreos until well combined (I used an electric mixer so the icing would be extra smooth...otherwise it can be difficult to spread). Finally, frost cupcakes and enjoy! They won't last long!!