Cookies & Cream Cupcakes
Yield: 18-24 cupcakes
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • 2 sticks of butter softened (1 cup)
  • 4½-6 cups powdered sugar
  • 1-3 tablespoons heavy cream or milk
  • 1 cup finely chopped Oreo crumbs
  • 1 tsp Vanilla Extract
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. 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.
  4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For Frosting
  1. Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
  2. 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!
Recipe by The Baker Chick at