Chocolate and Oreo Cookie Cupcake

Chocolate and Oreo Cookie Cupcake

Ingredients -

1 ¾ cup flour
2 cups sugar
¾ cup cocoa
1-½ teaspoon baking soda
1-½ teaspoon baking powder
½ cup vegetable oil
2 eggs
1 teaspoon salt
1 cup milk
1 cup boiling water
2 teaspoons vanilla extract
30 Oreos

For the Oreo Frosting:

1 cup vegetable shortening
2 pounds confectioners' sugar
2 teaspoons vanilla extract
½ cup warm water

Preparation:

Preheat oven to 350 F.

Line muffin pans with paper liners.

Split the Oreos in half and put an Oreo, cream side up, in each liner. (Use remainder for cookie crumbs or single chocolate cookies)****

Sift the cocoa, baking soda, baking powder, salt, and flour in a medium mixing bowl.

Combine sugar, eggs, milk, oil, and vanilla. Mix well.

Add the flour mixture to the large bowl. Beat two minutes on medium. Stir the boiling water in.

Pour batter into muffin cups to ¾ full.

Bake 23 to 25 minutes. Remove from oven and place pans on wire rack to cool.

Makes about 30 cupcakes


****With the Oreos at the bottom of the liners, they may get stuck when you try to peal the paper off. Either use the tin(ish?) style liners for the cupcakes, or drop the half cookie into the cupcake batter once it's poured!

Frosting:

Beat water and shortening together. Add the confectioners' sugar gradually and beat until creamy. Add the vanilla; beat well. Add water a tablespoon at a time until the frosting reaches the desired consistency. Fill the piping bag about half full and frost the cupcakes, adding more frosting when needed. Unused frosting can be stored in an airtight container in the refrigerator.