Oreo Cupcakes
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
12 Oreo cookies, crushed
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed Oreo cookies until evenly distributed throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost the cupcakes with your favorite frosting and decorate with additional Oreo crumbs, if desired.
Serve and enjoy these Decadent Oreo Delight Cupcakes!
