Ingredients

The following ingredients have 4 Servings
  • Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tbs cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 2-3 tsp red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 7 Oreo Cookies (crushed in food processor)
  • For the Cream Cheese Frosting:
  • 2 8 oz packages of cream cheese (room temperature)
  • 1/2 cup of butter (room temperature)
  • 1 tsp vanilla extract
  • 3 cups powder sugar

Instruction

  • Preheat the oven to 350 degrees and line muffin pan with cupcake liners. (I also used two muffin pans, I had batter for 16 cupcakes)
  • In a bowl on an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla on medium low.
  • Add the sifted dry ingredients to the wet mixture and beat on low until smooth and just combined.
  • Add MOST of the crushed Oreo cookies (set aside about 2 tbs to top of the cupcakes.) and stir on low until just incorporated.
  • Divide the batter evenly among the cupcake cups, filled about 3/4 full.
  • Bake for 18-20 minutes. Do a toothpick test to make sure the cupcakes are cooked through. Cool completely before frosting.
  • Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth and light. (about 2-3 minutes)
  • Lower the speed to low and slowly add the powder sugar. Beat until just incorporated. Increase the speed to medium-high and mix until very light and fluffy. (about another 1-1 1/2 minutes)
  • Frost the cupcakes and sprinkle with remaining crushed Oreos.