One summer afternoon I decided to spend some time baking some yummy cupcakes. I have not baked something in a while therefore I really wanted to get back into my love for it. I love the feeling of making something from scratch and putting all of my hard work into it. When people try my recipes and love them all of the hard work is worth it. This recipe is easy to follow and super delicious. I ensure you that you, your family and your friends will enjoy them as much as I did.

There are a lot of ingredients required for this recipe however you most likely already have most of them in your house. One thing to keep in mind is that you are gonna need Oreos, A LOT of them. I find it helpful to lay everything out before hand to save time and make sure that you have everything you need.

A very important step in this recipe is melting the chocolate chips into the milk. I heated up the milk for about 45 seconds to ensure that it was warm enough for the chocolate to easily melt into it. You want to make sure to stir until all of the chocolate chips have dissolved into the milk.

When making the main mixture there are some things you are going to want to keep in mind. First of is that you are going to want your butter to be at room temperature. As well as when you mix your dry and wet ingredients together you want to ensure that the mixture is a very smooth consistency.

This recipe makes about 12-18 cupcakes depending on how much you like to fill your cupcake tins. I like to have bigger cupcakes therefore I filled my cupcake tins a lot and only got 12 cupcakes in the end. If you want more feel free to double the recipe. Once in the oven bake them for about 18-20 minutes and when they come out you will have fluffy, chocolatey, warm and overall amazing tasting cupcakes.

Oreos, Oreos and more Oreos are what you are going to need add to your frosting. I had so much run crushing the Oreos with a mallet however you can do it way quicker with a food processor if you have one. Again you are going to want to ensure that your cream cheese and butter is at room temperature. This frosting is so light and has the perfect amount sweetness. Me as well as all my family and friends went crazy for it.

I decided to try and be all professional and put the frosting into a piping bag and pipe my cupcakes but feel free to simply spread it.

I then put all of the components together once the cupcakes had finished cooling on the cooling rack. I piped the frosting into a swirl and placed the cutest mini Oreos on the top to finish the cupcakes off. These cupcakes are both delicious to eat and cute to look at too! These cupcakes are perfect for any occasion or you can choose to make them just to treat yourself. I know I did!

If you try out this recipe be sure to leave me and comment and let me know how it went and if you enjoyed them!

Ingredients

Cupcakes

• 1/4 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup unsweetened coca powder
• 1/4 cup milk
• 1oz milk chocolate chips
• 1/4 cup sour cream
• 3/4 cup all purpose flour

Frosting

• 8oz cream cheese, room temperature
• 1.4 cup salted butter, room temperature
• 1/2 tsp vanilla
• 4 cups powdered sugar
• 1/3 cups of Oreo cookie crumbs
• 12-18 mini Oreos for topping the cupcakes

Directions for Cupcakes and Frosting.

1. Preheat the oven to 350°F and place 12-18 paper cupcake liners in a cupcake pan.
2. Measure out the milk and heat the milk until steaming (about 45-50 seconds). Add the chocolate chips into the warm milk and stir until all of the chocolate is melted.
3. In a large mixing bowl blend together the butter and sugar until light and fluffy. Then add the egg and the vanilla, blending until fully mixed.
4. Add the salt, baking soda, and coca powder followed by the flour a little bit at a time.
5. Then blend in the sour cream and warm chocolate milk into the rest of the mixture, blending until just combined.
6. Divide the mixture into 12-18 cupcake liners depending on how big you want the cupcakes to be. Bake for 18-20 minutes or until a toothpick inspected comes out clean. Once out of the oven take out of the cupcakes pan and let them cool on a cooling rack for about half an hour.
7. While the cupcakes are cooling prepare the frosting. In a large bowl beat together the cream cheese and butter until smooth.
8. Then you want to add the vanilla. Mix in the powdered sugar one cup at a time. Once your frosting is ready stir in the crushed Oreos by hand, mixing until just combined.
9. Transfer the frosting into the piping bag or ziplock bag with the desired tip or simply spread frosting with a spatula. Place mini Oreo on top immediately.
10. Eat and Enjoy!