Sugar Shack: Cookies & Cream Cupcakes

I had a package of Oreo cookies sitting in the cupboard for a few days. Saying ” Eat me! Eat me!” I didn’t just want a Oreo cookie, I wanted a Cookie and Cream cupcake! During the weekend i was trying to find a recipe that had Cookies and Cream Cupcakes. Well I found Bakerella’s recipe. Wow! How good did they look! They were to die for! This recipe is one of my favourite recipes of all the cupcakes I make!

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
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:

1: Preheat oven to 350 degrees.
2: Line tray with 12 baking cups.
3:Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
4:Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
5: Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
6: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.
7: 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.