Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (45g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 0.5 cup (120ml) Neutral oil
  • 0.5 cup (120g) Full-fat sour cream
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 0.5 cup (120ml) Hot water or coffee
  • 10 Oreo cookies, chopped
  • 1 cup (225g) Unsalted butter, softened
  • 3.5 cups (420g) Powdered sugar, sifted
  • 3 tbsp (45ml) Heavy cream
  • 1 tsp Vanilla extract
  • 8 Oreo cookies, finely pulsed
  • 15 mini Oreo cookies for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, Dutch-process cocoa powder, baking soda, and salt until no lumps remain.
  3. Add the neutral oil, sour cream, egg, and vanilla extract to the dry ingredients. Whisk until just combined.
  4. Gradually pour in the hot water or hot coffee, whisking gently until the batter is smooth and liquid.
  5. Gently fold in the 10 hand-chopped Oreo pieces into the batter.
  6. Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  7. Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
  8. Prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla, beating until light and fluffy.
  9. Fold in the 8 finely pulsed Oreo crumbs into the frosting until evenly distributed.
  10. Pipe the frosting onto cooled cupcakes using a large open-star tip and garnish with a mini Oreo.