Ingredients Jump to Instructions ↓

  1. 1 cup flour

  2. 1/3 cup unsweetened cocoa powder

  3. 3/4 teaspoon baking soda

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1 cup milk

  7. 1 teaspoon apple cider vinegar

  8. 3/4 cup sugar

  9. 1/3 cup canola oil

  10. 1 teaspoon vanilla extract

  11. 1/2 teaspoon extract (almond, chocolate, or vanilla)

  12. 10 Oreo cookies, coarsely chopped

  13. 1/2 cup shortening

  14. 1/2 cup butter

  15. 3 1/2 cups confectioners' sugar , sifted if clumpy

  16. 1 1/2 teaspoons vanilla extract

  17. 1/4 cup milk

  18. 5 Oreo cookies, finely mashed

Instructions Jump to Ingredients ↑

  1. For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.

  2. In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.

  3. In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.

  4. Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.

  5. Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.

  6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

  7. Transfer to a wire rack to cool completely.

  8. Frosting:.

  9. While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.

  10. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.

  11. Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.

  12. Frost the cupcakes and serve!


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