Hungree Girl: Oreo Bomb Cupcakes

HAPPY BIRTHDAY TO ME! Its my birthday, I'm 20 and I'm just going to have to deal with it. Sigh. Well, as a personal birthday present from me to moi, I've decided to make a cupcake featuring one of my favorite things. Its not just one of MY favorite things, its one of everyone's favorite things. I mean come on, who doesn't like Oreos? If you don't like Oreos then all I have to say is it's been real, but get off my page. They're chocolatey, creamy, and just so good. They taste like my childhood, and I think for this reason I felt compelled to make them today because they remind me that my getting-older-panic-attacks are minority ridiculous. A fluffy chocolate cupcake sits atop an oreo and gets absolutely POUNDED with a thick Oreo and cream frosting. There's nothing like biting into this cupcake and thinking its amazing and then finding the Oreo hidden at the bottom and upgrading amazing to absolutely unreal. This frosting is totally 2D4 (to die for) and I actually had to remake it because I ate half of what was supposed to be used to frost...ooops! But its my birthday, so I deserve it.

Oreo Bomb Cupcakes, makes 6

Ingredients

2 eggs

4 tbs sugar

4 tbs melted butter

1 cup 60% bittersweet chocolate chips

1 tsp vanilla

1 tbs cocoa powder

1/2 flour

1/4 tsp baking powder

a pinch of salt

2 tbs milk

6 Oreos

Oreo and Cream Frosting

6 tbs butter, softened

2 1/2 cups powdered sugar

1 tsp vanilla

1 tbs heavy cream

3 crushed oreos

6 Oreos for garnish

Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Place one Oreo at the bottom of each cupcake liner/greased holder. Pour the batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.

Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and vanilla and for about 5 minutes, until light and fluffy, and grown in size. Stir in the crushed Oreos. Frost generously and top with a full Oreo.