Chocolate cupcakes with creamy filling. Oreos® inside the cupcakes and in the frosting as well as decorating the cupcakes give these cupcakes a cookies-and-cream flavor and texture.
Preparation Time
40 mins
Cooking Time
25 mins
Total Time
1 hr 5 mins
Calories
619 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Step 2
Combine coffee and butter in a large saucepan over medium heat; bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
Step 3
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Step 4
Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until combined. Slowly add coffee mixture; mix until just combined. Add flour mixture; beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
Step 6
While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor; pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
Step 7
Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
Step 8
Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.
Ingredients
2 cups all-purpose flour
2 cups white sugar
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ teaspoon salt
1 cup shortening
1 cup unsalted butter, softened
8 cups confectioners' sugar
1 ½ teaspoons baking soda
2 large eggs
⅔ cup sour cream
1 cup strong brewed coffee
1 cup unsalted butter, at room temperature
¼ cup mini chocolate sandwich cookies (such as Oreo® Mini)
6 fluid ounces heavy cream, or more as needed
48 mini chocolate sandwich cookies (such as Oreo® Mini)
