Name: Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting
Prep time: 40 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1.3333333730698 cups all-purpose flour; 0.66666668653488 cup cocoa powder; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon instant espresso powder; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 1.3333333730698 cups white sugar; 0.66666668653488 cup brown sugar; 4 eggs; 0.33333334326744 cup water; 2 teaspoons vanilla extract; 1 cup sour cream; 0.25 cup vegetable oil; 1 (8 ounce) 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®); 2 tablespoons milk, or more as needed

Prep Time:

40 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

1 hrs 20 mins

Servings:

24

Yield:

24 cupcakes

Jump to Nutrition Facts

Ingredients

Cupcakes:

1 ⅓ cups all-purpose flour
⅔ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 ⅓ cups white sugar
⅔ cup brown sugar
4 eggs
⅓ cup water
2 teaspoons vanilla extract
1 cup sour cream
¼ cup vegetable oil

Frosting:

1 (8 ounce) 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®)
2 tablespoons milk, or more as needed

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

Nutrition Facts (per serving)

306	Calories
14g	Fat
45g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 306
% Daily Value *
Total Fat 14g	17%
Saturated Fat 7g	33%
Cholesterol 51mg	17%
Sodium 254mg	11%
Total Carbohydrate 45g	16%
Dietary Fiber 1g	4%
Total Sugars 35g
Protein 4g
Vitamin C 0mg	1%
Calcium 48mg	4%
Iron 1mg	7%
Potassium 130mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.