Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) hot coffee (or hot water)
  • 12 Oreo cookies, coarsely chopped (plus more for topping)
  • 1 cup (227g) unsalted butter, softened, room temperature
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 6 Oreo cookies, finely crushed

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together butter and sugar until light and fluffy using an electric mixer.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined – don't overmix!
  6. Stir in hot coffee (or hot water) until batter is smooth. Gently fold in chopped Oreo cookies.
  7. Fill cupcake liners about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  9. Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
  10. Cream together butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth and fluffy.
  11. Gently fold in finely crushed Oreo cookies.
  12. Frost cooled cupcakes with creamy Oreo frosting. Top with crumbled Oreo cookies.