In the Kitchen: Cookies and Cream Cupcakes {recipe} and Crazy & Co Winner

Cupcake Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup natural unsweetened cocoa
• 1 1/4 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 3/4 cup milk
• 3/4 cup hot water
• 24 Oreos, plus more for crumbs

Makes about 16+ cupcakes

Preparation

1.  Preheat oven to 350 degrees.

2. Line tray with 12 baking cups.

3.Break apart at least 12 cookies and place the broken pieces into each cup (note: Bakerella has also used an entire unbroken Oreo for each cupcake -whoa and yum!)

4. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.

5. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.

6. Transfer the wet (it will be very wet!) batter to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full.  Save the remaining batter in the refrigerator or bake immediately in a subsequent batch.

7. Bake for 16-18 minutes. While cupcakes are baking mix together all icing ingredients and then place into refrigerator to set.

8. Take out cupcakes and when they are cool, place frosting and a few crumbled Oreos on the cupcakes. Devour away (and add a strawberry as well if you’d like!)