I recently made this incredible cake and I’m really glad that I decided to do so! It’s probably one of the best cupcakes I have ever tasted in my life. It’s the perfect combination of sweetness and creaminess! Try it and you’ll be the judge. I know that you’re gonna love it too! Enjoy!
INGREDIENTS
For the Cupcakes
1 1/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups white sugar
2/3 cup brown sugar
4 eggs
1/3 cup water
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup vegetable oil
For the Frosting
1 (8 ounces) package cream cheese, at room temperature
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners’ sugar
18 chocolate sandwich cookies (such as Oreo(R))
2 tablespoons milk, or more as needed
How to make Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting
Step 1: Ready the oven and preheat to 325 degrees F or 165 degrees C.
Step 2: Apply cooking spray or line with paper liners a two 12-cup muffin tins.
Step 3: In a large bowl, add cocoa powder, flour, baking powder, cinnamon, espresso powder, and salt. Whisk until well-mixed then add in brown sugar and white sugar. Continue whisking until all ingredients are blended.
Step 4: In another mixing bowl, add water, eggs, and vanilla extract. Whisk until creamy then add oil and sour cream. Continue whisking.
Step 5: Transfer the egg mixture into the flour mixture and stir until well-mixed.
Step 6: Scoop the batter and fill muffin cups about 3/4 each.
Step 7: Place inside the oven and bake for 18 to 20 minutes or until the top bounces back when poked.
Step 8: Remove from the oven and let it sit on a wire rack to cool for at least 20 minutes.
Step 9: In a large bowl, add butter and cream cheese. Stir until well-mixed and the texture is smooth. Add in the vanilla extract and continue to stir.
Step 10: Mix the confectioners’ sugar at medium-low speed for 2 to 5 minutes until firm. If the frosting is too thick, add 1 tablespoon of milk to make it thin.
Step 11: Add the cookies in the food processor and crush. Add the crushed cookies into the frosting and mix using a spatula.
Step 12: Put the frosting inside the fridge for at least 15 minutes to cool.
Step 13: Spread the frosting on top of the cake.
Step 14: Serve and enjoy!
Ingredients
- For the Cupcakes
- 1 1/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/3 cups white sugar
- 2/3 cup brown sugar
- 4 eggs
- 1/3 cup water
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/4 cup vegetable oil
- For the Frosting
- 1 (8 ounces) package cream cheese, at room temperature
- 7 tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 18 chocolate sandwich cookies (such as Oreo(R))
- 2 tablespoons milk, or more as needed
Instructions
Step 1: Ready the oven and preheat to 325 degrees F or 165 degrees C.
Step 2: Apply cooking spray or line with paper liners a two 12-cup muffin tins.
Step 3: In a large bowl, add cocoa powder, flour, baking powder, cinnamon, espresso powder, and salt. Whisk until well-mixed then add in brown sugar and white sugar. Continue whisking until all ingredients are blended.
Step 4: In another mixing bowl, add water, eggs, and vanilla extract. Whisk until creamy then add oil and sour cream. Continue whisking.
Step 5: Transfer the egg mixture into the flour mixture and stir until well-mixed.
Step 6: Scoop the batter and fill muffin cups about 3/4 each.
Step 7: Place inside the oven and bake for 18 to 20 minutes or until the top bounces back when poked.
Step 8: Remove from the oven and let it sit on a wire rack to cool for at least 20 minutes.
Step 9: In a large bowl, add butter and cream cheese. Stir until well-mixed and the texture is smooth. Add in the vanilla extract and continue to stir.
Step 10: Mix the confectioners' sugar at medium-low speed for 2 to 5 minutes until firm. If the frosting is too thick, add 1 tablespoon of milk to make it thin.
Step 11: Add the cookies in the food processor and crush. Add the crushed cookies into the frosting and mix using a spatula.
Step 12: Put the frosting inside the fridge for at least 15 minutes to cool.
Step 13: Spread the frosting on top of the cake.
Step 14: Serve and enjoy!
