Chocolate Oreo Cupcakes (Print Version)

# Ingredients:

→ Chocolate Cupcakes

01 - 120g boiling water
02 - 200g granulated sugar
03 - 50g dutch processed cocoa powder
04 - 160g all-purpose flour
05 - 1 teaspoon instant espresso powder
06 - ½ teaspoon baking powder
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt
09 - 120g sour cream, room temperature
10 - 75g vegetable oil
11 - 2 large eggs, room temperature
12 - 1½ teaspoons vanilla extract

→ Oreo Buttercream

13 - 6 Oreo cookies, crushed
14 - 200g butter, cool room temperature
15 - 315g powdered sugar
16 - 1 teaspoon vanilla extract
17 - 2 teaspoons whole milk, room temperature
18 - 12 Oreos for decoration plus extra for crumbling

# Instructions:

01 - Preheat oven to 320°F. Line 12-cup cupcake pan. Boil water and let cool slightly.
02 - Combine sugar, cocoa, flour, espresso powder, baking powder, baking soda, and salt.
03 - Whisk together boiled water, sour cream, oil, eggs, and vanilla until combined.
04 - Slowly add wet ingredients to dry, stirring until smooth. Divide into cupcake liners.
05 - Bake 20-23 minutes. Cool 5 minutes in pan, then remove to cool completely.
06 - Beat butter 6 minutes. Add sugar, vanilla, milk in parts. Mix in crushed Oreos.
07 - Pipe buttercream onto cupcakes. Top each with an Oreo and cookie crumbs.

# Notes:

01 - Use room temperature ingredients
02 - Don't overmix wet ingredients
03 - Use Wilton 1A tip for piping

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