Chocolate Cupcakes with Cream Cheese-Oreo-Buttercream Frosting

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). Grease or line two 12-cup muffin tins. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt. Whisk in white sugar and brown sugar until well combined. (5 minutes)

Recipe View 5 mins In a separate bowl, beat eggs, water, and vanilla extract together. Add sour cream and oil, and beat until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no dry spots remain. (5 minutes)

Recipe View 5 mins Spoon batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

Recipe View 20 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 18 to 20 minutes. (20 minutes)

Recipe View 25 mins Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. (25 minutes)

Recipe View 5 mins While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer, cream together cream cheese and butter until smooth and fluffy. (5 minutes)

Recipe View 8 mins Add vanilla extract and mix well. Gradually add confectioners' sugar, mixing on medium-low speed until fully incorporated. Whip until the frosting is firm and holds its shape, about 2 to 5 minutes. Add milk, 1 tablespoon at a time, to thin if necessary. (8 minutes)

Recipe View 5 mins Place whole Oreo cookies in a food processor and pulse until finely crushed. (5 minutes)

Recipe View 5 mins Gently fold the cookie crumbs into the buttercream frosting using a rubber spatula until evenly distributed. (5 minutes)

Recipe View 15 mins Chill the frosting in the refrigerator for about 15 minutes before piping onto the cooled cupcakes. This will help the frosting firm up slightly. (15 minutes)