– 1 C flour
– ¼ C Hershey cocoa powder
– ¾ tsp baking powder
– ½ tsp baking soda
– ½ tsp kosher salt
– ½ C light brown sugar
– ½ C sugar
– ⅓ C Canola oil
– ½ C buttermilk
– 1 large egg
– 1 tsp Pure vanilla extract
– 2 C unsalted sweet cream butter, softened
– 4 1/2 powdered sugar
– 5 tbsp. heavy whipping cream
– 1 tsp. vanilla extract
– ¾ cup finely crushed Oreo crumbs
– 1 small ice cream scooper
– 1 mini flat angled spatula
– 1 large piping bag with star tip
– 18 Oreo cookies for topping
TO MAKE THE CHOCOLATE OREO CUPCAKE FROSTING:
Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until all is combined, so the frosting is smooth and stiff with peaks.
Topping the cupcakes :
Using the ice cream scooper, scoop out some vanilla frosting and top it onto the cupcakes. Use the mini angled spatula to smooth out the frosting into a thick mound.
Repeat steps to the remaining cupcakes.
Using the frosting that you have left, beat in the crushed Oreo cookies and then scoop that frosting into the piping bag.
Pipe dollops on top of the vanilla frosting and then top with and Oreo cookie.