Ingredients
Scale
- 120 g boiling water
- 200 g granulated sugar
- 50 g Dutch processed cocoa powder
- 160 g all-purpose flour (or gluten-free blend)
- 1 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- 120 g sour cream
- 75 g vegetable oil
- 2 large eggs
- 1 ½ tsp vanilla extract
- 6 Oreo cookies
- 200 g butter (cool room temperature)
- 315 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk (room temperature)
- 12 Oreos for decoration + extra for crumbling on top
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually combine wet mixture into dry ingredients; fold in boiling water.
- Fill cupcake liners two-thirds full with batter.
- Bake for about 22 minutes until a toothpick comes out clean.
- Allow to cool for 10 minutes in the tray before transferring to wire racks.
- Beat together butter and powdered sugar with vanilla and milk until fluffy for frosting.
- Decorate cooled cupcakes with frosting and crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg