Cupcakes:1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa1
1/4 cup sugar3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons
Oreo cookie crumbs
For the cupcakes:
Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
Bake for 16-18 minutes.
Makes at least 12 cupcakes
For the frosting:
Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
Insert a cookie on top of each cupcake.
You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.
Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.