Oreo, Oh Yum!

One of my coworkers got engaged recently, and since we are friends, I made her these Oreo cupcakes to celebrate her engagement. I can't think of a better way to celebrate an engagement than Oreo cupcakes. Unfortunately, I did not bring enough for the entire office, so even though I gave her about a half dozen, most were consumed by my other co-workers, which leads to the moral of today's story: if you are going to bring cupcakes to work, you should probably bring enough for everyone. Either that or hide them so other people don't know there are cupcakes in the office.
I didn't use the chocolate cake recipe posted below, I used my old reliable. but the recipe looks like a good one, maybe I will give it a try the next time I make chocolate cake, although I have heard it is rather dense, and I do like my cake to be light and fluffy. But the frosting was amazing - who wouldn't love Oreo combined with whipped cream? Oreo Cupcakes

From Anne's Eats

Ingredients:

For the cake:

2 1/3 cups all-purpose flour

1 cup unsweetened cocoa powder, sifted

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

12 tbsp. unsalted butter, at room temperature

2 cups firmly packed light brown sugar

2 tsp. vanilla extract

4 eggs

1 1/2 cups buttermilk, at room temperature

.

For the frosting:

1 3/4 cups plus 2 tbsp. whipping cream

3 tbsp. powdered sugar

1/2 tsp. vanilla extract

6 tbsp. Oreo cookie crumbs

For garnish:

24 Oreo cookie halves

Directions:To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.