Go Back

Chocolate Cupcakes with Oreo Buttercream

Author Holly

Ingredients

  • Hershey's 'Perfectly Chocolate' Cupcakes
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • OREO BUTTERCREAM FROSTING:
  • 1 cup unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 3 Tablespoons milk or heavy cream
  • 4 cups powdered sugar
  • 16 Oreos finely crushed (I used my food processor)

Instructions

  • DIRECTIONS FOR CUPCAKES: Heat oven to 350 degrees. Line 30 muffin cups with paper bake cups, set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin) Fill cups 2/3 full with batter. Bake 20-22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.
  • DIRECTIONS FOR OREO BUTTERCREAM FROSTING: In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes and enjoy!