– 1 cup All-purpose flour – ⅓ cup Dutch process cocoa powder – ¾ cup White granulated sugar – 1 teaspoon Baking soda – ¼ teaspoon Baking powder – 1 teaspoon Salt – ½ cup Buttermilk room temperature – ¼ cup Oil canola or vegetable – 2 Large eggs room temperature – ½ teaspoon Pure vanilla extract – ⅓ cup Hot water – 2 oz Cream cheese room temperature – ½ teaspoon Pure vanilla extract – ¾ cup Powdered sugar sifted – ¼ cup Heavy cream cold – 2 Oreos smashed into piece – 2 Golden Oreos smashed into piece – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter slightly cold – 3 ½ cups Powdered sugar sifted – 3 Oreo grounded into fine crumb – 3 Golden Oreos grounded into fine crumb – 1 teaspoon Pure vanilla extract – ⅛ cup Heavy cream – More Oreos for decoration
Preheat oven to 350°F. Use muffin liners in a 12-cup pan. Set aside.Sift flour, cocoa powder, baking soda, and baking powder into a large basin. Then add salt and sugar. In another basin, combine buttermilk, oil, vanilla, and eggs.
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Blend wet and dry ingredients. Whisk together. Heat water on the stove. Slowly add hot water to batter.Scoop batter with a 3 oz cookie scoop. ¾ fill muffin liners. Bake 22-25 minutes. Finished baking when a toothpick comes out clean.
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Rest the cupcakes in the pan for 10 minutes. Transfer to cooling rack. Cool completely before filling and decorating.Food processor or sandwich bag crush Oreos. Chunks should be small and medium. Freeze a metal bowl and stir 10 minutes.
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Beat cream cheese 1 minute on high. Add vanilla and sifted powdered sugar. Low-mix until combined. Till smooth, high-beat.Beat heavy cream vigorously in the cooled basin until stiff peaks form. Cream cheese with whipped cream.
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Remove ¼ of the whipped cream cheese. We won't need much. Mix crumbled Oreos with ¾ whipped cream cheese.Cut a hole in the cupcakes approximately ⅔rds down using a cupcake corer or sharp knife. Toss filling and toppings.
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Overfill cupcakes with whipped cream cheese.Let butter cool on the counter for 30 minutes. Sift powdered sugar while waiting. Blend both Oreos into tiny crumbs in a food processor. Add Oreo crumbs to powdered sugar.
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Beat butter and room-temperature cream cheese with a mixer. Lightly beat on high for 2-3 minutes until fluffy. Scrape bowl.Mix in powdered sugar/Oreo crumbs slowly. Combine. Quite thick. Adding vanilla and heavy cream.
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Beat low until combined. Beat on high for 2 minutes. Make it airy and fluffy. Pipe cupcakes. My Wilton tip was 1M. Store cupcakes in the fridge.
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