Cookies and cream lovers will love these Oreo cupcakes. The cupcakes are moist chocolate with crushed Oreos baked in. They are topped with a creamy Oreo frosting and a mini Oreo cookie for extra flavor and crunch.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water. 12 Oreo cookies, crushed for the batter. 12 Oreo cookies for garnish. 1 batch of Oreo frosting see instructions below.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Mix the batter well until it's smooth. Add the crushed Oreo cookies and mix them in. Slowly pour the hot water into the batter while mixing it. It's okay that the batter isn't very thick. About two thirds of the way to the top of each cupcake liner, fill it with batter. On top of every cupcake, put a whole Oreo cookie. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Make a batch of Oreo frosting see below for instructions while the cupcakes cool. After the cupcakes are completely cool, frost them with the Oreo frosting and put a mini Oreo cookie on top of each one. Serve your tasty Oreo cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Indulge in the ultimate chocolate experience with this decadent chocolate cake topped with a rich and creamy Oreo buttercream frosting. It's a chocolate lover's dream come true!

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup crushed Oreo cookies. 1 tsp vanilla extract. 1/2 cup heavy cream. Additional crushed Oreo cookies for decoration.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Mix the flour, cocoa powder, baking soda, granulated sugar, and salt in a big mixing bowl. To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla extract. Blend until thoroughly blended. After adding the boiling water, stir the batter until it becomes smooth. It's acceptable that the batter will be thin. Using the cake pans that have been prepared, divide the batter equally. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. After letting the cakes cool in the pans for ten minutes, take them out and let them cool fully on a wire rack. Creamy and smooth butter should be beaten in a different bowl after it has softened. Add the powdered sugar gradually while beating until fluffy and well combined. Add vanilla extract and crushed Oreo cookies, stirring until combined. After adding the heavy cream, beat the frosting until it becomes airy and fluffy. Cover one of the cakes with a layer of Oreo buttercream frosting after it has cooled completely. After putting the second cake on top, use the leftover frosting to cover the sides and top of the cake. Add more crushed Oreo cookies to decorate the cake. Before serving, refrigerate the cake for a minimum of half an hour to solidify the frosting. Cut, present, and savor!

Prep Time: 30 minutes

Cook Time: 35 minutes