from Proceed with Caution
For the cupcakes:
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 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting
For the frosting:
1 1/4 cups whipping cream
2 tablespoons powdered sugar
1/4 teaspoons vanilla extract
1/2 cup Oreo cookie crumbs, made from reserved oreo sides
1. Preheat an oven to 350°F. Place cupcake liners in cupcake pan. Place one half oreo in each liner, creme side up. If they break when you twist them, go ahead and eat them. I won’t tell. In fact, I may have eaten 1, or 9, when I did this.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. Again, I am new to this baking thing, but I have found that a whisk works just fine for sifting. In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
3. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition. (I messed this up and did, like, 5 additions. It was fine.)
4. Divide the batter between the prepared liners. Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes. Transfer the cupcakes to a wire rack and let cool for 15 minutes. Cool completely before filling and frosting.
5. Make the frosting. In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs.
6. Ice the cupcakes, garnish with half and Oreo. Eat them!