Cookies N' Cream Cupcakes

You should probably know I'm kind of a picky eater... And I'm not a big fan of anything "crunchy" in my cupcakes. Because of this I always just use a "basic" cupcake and then play with the frosting. For any chocolate cupcakes I make, I stick with the same recipe, and I've shared that below :) They are so moist, and stay that way for a few days, everybody loves them! 

Chocolate cupcakes:

(makes about 34 cupcakes) 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 24 cupcakes)
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 2 teaspoons vanilla extract

- 4 - 4 1/2 cups powdered sugar

- 1/2 finely crushed Oreos 
                   (I crushed the oreos, then sifted them so I didn't have chunks of cookie in the frosting)

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Slowly add powdered sugar until desired consistency is reached.
                           If it gets too thick, add about a teaspoon of milk.
3. Gently stir in the crushed oreos.
4. Frost cupcakes and top with an oreo! (Or half of an oreo like we did)