Ingredients
Method
For Cupcakes:
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream sugar, oil, and egg.
- Next, add vanilla extract.
- On a low speed, alternate blending in dry mixture and milk.
- Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Filling:
- Once cupcakes are thoroughly cooled, hollow out a small well into the center of each and place one spoonful of filling mixture (enough to reach the top of the cupcake).
For Frosting:
- In a medium bowl, cream butter until it is soft and fluffy.
- Gradually blend in confectioners' sugar, then vanilla extract.
- Blend in milk one tablespoon at a time until right consistency is reached.
- Hand mix in crushed Oreos but don't over mix. You want this to have a good 'cookies and cream' feel to it.
For Topping:
- Add one whole Oreo to every cupcake.
