Oreo Cupcakes with a super moist, chocolate cupcake base and a generous topping of dreamy Cookies and Cream Buttercream Frosting! Best. Oreo. Dessert. Ever!
Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl. Set aside until ready to use.
Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened. Add the oil and vanilla and mix until evenly incorporated.
Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again. Add the remaining dry ingredients, mix on low, and add the remaining milk. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through the baking process. Remove from the oven and allow to cool completely on a wire rack.
Add the butter and marshmallow fluff to the bowl of a stand mixer fitted with a paddle attachment and mix on medium-high speed until smooth, about 2 minutes. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl.
Scrape the sides of the bowl and add the powdered sugar, vanilla, and salt. Begin mixing on low, then increase the speed to medium-high and mix until completely smooth. Add the crushed Oreos, mix to combine, and spread (or pipe) across the tops of the cupcakes.
The Anthony Kitchen