Chocolate Cupcakes with OREO Buttercream

Hello foodie friends! I’m Holly from the food blog Life as a Lofthouse! I am so stoked to be here today, while Mandy takes care of her new little bundle of joy! When she asked me to guest post for her I was more than happy to oblige.

I had to think hard about what recipe I was going to share today. Mandy’s blog is filled with all sorts of deliciousness, so I did not want to disappoint her awesome readers.

I decided to go with…

Chocolate Cupcakes with OREO Buttercream!

Mmmmm! So. good.

I made these cupcakes for my son’s second birthday party last year, and they were a HUGE hit! If you’re an Oreo lover these cupcakes are for you! Even if you’re not an Oreo fan (which I haven’t met one yet) these cupcakes are for you! They are creamy, dreamy, Oreo heaven!

Just try not to eat all the Oreo buttercream before you frost the cupcakes… like I almost did : /

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:

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)

DIRECTIONS (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 insterted comes out clean.
Cool cupcakes completely before frosting.