Hello February! Goodbye New Years diet! You’re very welcome for refraining from posting obnoxious pictures of mouth watering cakes that pop up on your feed while your gnawing on a carrot attempting to ease your hunger pains. But now it’s February so all bets are off. And after all those carrot and lettuce lunches you deserve a real treat.
I held nothing back on these cupcakes as they were in celebration of a special friends birthday. And when your birthday digits matches Larry Bird’s number you deserve the best.
If you’re not a fan of rich dark chocolate then you should probably move on. Also, how are we even friends?
These cupcakes have five different types of chocolate. I warned you I was serious about the chocolate. But I swear it’s worth all the mixing and melting when you taste the results. Chocolate HEAVEN!!
Now put down your shovel, take off the hat, throw your snow pants in the back of your closet, forget about going outside to face the three feet of snow and instead light a fire and make these cupcakes to enjoy by it’s warmth cause there can still be good things in winter.
Chocolate Oreo Cupcakes
1 Cup Flour
1 Cup Sugar
1/2 Cup Cocoa Powder
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Milk
1/4 Cup Semi-sweet Chocolate Chips
1/4 Cup Canola oil
1 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Cup Warm Coffee
6 Oreo Cookies, quartered (twist in 1/2 and then break in half)
Preheat the oven to 350 degrees.
Measure the milk and pour into a heatproof measuring cup or bowl, add the Chocolate Chips. Microwave on high in 30 second intervals, stirring every 30 seconds until the chocolate is dissolved. Let the mixture cool to room temperature.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the milk mixture, oil, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in coffee. Mix for one minute longer.
Line your cupcake tin with cupcake liners. Put 1/4 of a crushed oreo in the bottom of each.
Pour about 1/4 cup batter into each cupcake liner. Put another 1/4 of an oreo crushed on top.
Bake for 20 minutes, or until cake tester or toothpick comes out clean. Let cool and then frost.
Chocolate Chocolate Frosting
1 Cup Butter
1 Conf Sugar
1/2 Cup Dark Cocoa (regular will work as well)
1 Teaspoon Vanilla
1-2 Tablespoons Milk
1/2 Cup Dark Choc Chips, melted
In the bowl of your mixer beat butter for 2 minutes. Add the confectioners sugar and cocoa and continue beating. Add vanilla and 1 tablespoon milk. Add melted chocolate and beat for one minute. If frosting is too thick add more milk. Frost cupcakes immediately.