Luckily, she loved these. And when I say ‘loved’, I mean she ate close to a dozen before freezing the rest for later (and mentioning that she wanted to take a bath in the frosting). It’s all about portion control, ladies.
24 Oreos, one side twisted off and reserved for frosting
For the Frosting:
1-1/4 c whipping cream
2 tbsp Confectioners' sugar
1/4 tsp pure vanilla extract
1/2 c Oreo cookie crumbs, made from reserved Oreo sides
For the Cupcakes:
Preheat an oven to 350 degrees. Place cupcake liners in cupcake pan. Place one oreo in each liner, cream side up.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared liners. Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes. Transfer the cupcakes to a wire rack and let cool for 15 minutes. Let the cupcakes cake cool completely before filling and frosting.
For the Frosting:
In the bowl of an electric mixer, whip the cream, Confectioners' sugar and vanilla until stiff. Gently fold in the cookie crumbs. Scoop the mixture into a piping bag (or gallon sized ziplock bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit. Frost the cupcakes and top with 1/2 of an Oreo.