Boozy Oreo Cupcakes

🧂 Ingredients

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder

  plus 2 tablespoons
• ½ tsp baking soda
• ¾ tsp baking powder
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ tsp salt
• ⅓ cup vegetable oil
• ½ cup buttermilk
• 1 large egg

  room temp.
• 1 tsp vanilla extract
• ¼ cup vanilla cream ale
• ¼ cup water

  heated to boil
• 1 tsp instant coffee granules
• ⅓ cup Oreo cookies

  crushed
• 1 cup unsalted butter

  softened to room temperature
• 3 cups powdered sugar
• 3 tbsp heavy whipping cream
• 1 tsp vanilla extract
• ¾ cup finely crushed Oreo crumbs
• extra Oreos

  for decorating

Instructions

• 1 Preheat oven to 350°F.
• 2 Line your muffin pans with cupcake liners and set aside.
• 3 In a large bowl, add together the flour, cocoa powder, baking powder, baking
  soda, and salt, sift to combine.
• 4 Add in the sugar and brown sugar, and stir until combined.
• 5 Add the Oreo cookie pieces, oil, buttermilk, egg, vanilla cream ale, and vanilla
  extract. Stir until combined.
• 6 Add the instant coffee to the 4 cup boiling water and mix until dissolved.
• 7 Add the coffee to the mixing bowl and mix.
• 8 Pour the batter in the cupcake liners, filling each one ¾ of the way full.
• 9 Bake at 350°F for 17-20 minutes.
• 10 Remove the cupcakes from the oven, and transfer the cupcakes to a wire rack to
  cool
• 11 Prepare the frosting in the bowl of a stand mixer fitted with the paddle
  attachment, or in a large mixing bowl using an electric mixer.
• 12 Add the butter on medium speed and beat for 1 minute.
• 13 Add in the powdered sugar 1 cup at a time, mixing to combine.
• 14 Add the heavy whipping cream and vanilla extract.
• 15 Mix on medium-high speed until the mixture is combined.
• 16 Add the Oreo crumbs on low-speed and combine.
• 17 Pipe the frosting onto the cooled cupcakes.
• 18 Garnish each cupcake with a mini Oreo, if desired.

Nutrition Info