Oreo Mint Chocolate Cupcakes
 
 
Fudgy, decadent moist chocolate Oreo cupcakes with light, fluffy mint frosting on top!
Serves: 24
Ingredients
  • ¾ cup cocoa powder
  • 1 cup flour
  • 1 cup granulated sugar
  • ¾ t baking powder
  • ½ t baking soda
  • ½ teaspoon salt
  • 1 teaspoon instant coffee dissolved in 1 T hot water
  • ½ cup milk
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 t vanilla
  • ½ cup boiling water
  • 18 Oreos, divided
  • 5 cups confectioner's sugar
  • ½ cup butter, softened at room temperature
  • ½ cup shortening
  • 3-4 T milk
  • ½-3/4 t peppermint extract
  • green food coloring
  • ½ cup chocoalte chips (optional for chocolate shamrock)
Instructions
  1. Preheat oven to 325*
  2. Line 2 cupcakes pans with liners and set aside
  3. In a small bowl, dissolve the instant coffee into the 1 T of hot water, and set aside
  4. Roughly chop 12 Oreos, ensuring they're in large chunks and set aside. Save the remaining 6 Oreos for decorating
  5. In a large bowl sift together cocoa powder, flour, sugar, baking powder, baking soda, and salt
  6. In a medium bowl mix together milk, vegetable oil, eggs, and vanilla
  7. Gradually pour the wet ingredients into the dry ingredients stirring until fully incorporated
  8. Once combined, slowly pour in the ½ cup of boil water and whisk until smooth
  9. Fold in the 12 roughly chopped Oreos
  10. Fill cupcake tins ⅔rds of the way full and place in the oven to bake for 12-15 minutes
  11. Once baked, remove from oven and allow to cool completely before frosting
  12. To make the frosting add the softened butter and shortening to an electric mixer and beat on high until light and fluffy
  13. Slowly add in 1 cup of confectioner's sugar at combine with the mixer on low
  14. After the 2nd cup of confectioner's sugar is combined, add in 2 tablespoons of milk and ½ a teaspoon of peppermint extract
  15. Add in the remaining confectioner's sugar and an additional 1-2 tablespoons of milk until desired consistency is reached
  16. Taste the frosting to determine if another ¼ teaspoon of extract is required, add if necessary
  17. At this time, add in the green food coloring until the desired green color is reached
  18. To ensure your frosting is light and fluffy continue mixing on medium to medium-high for another 1-2 minutes
  19. Frost the cupcakes by placing the frosting in a piping bag with a 3M piping tip
  20. Prior to serving, decorate with remaining Oreos or chocolate shamrocks
  21. Placing the Oreos on top of the cupcakes too early before serving will cause the Oreos to go soft
Notes
To make the chocolate shamrocks, print off the shamrock stencil
Place the stencil on a flat sheet pan and place a sheet of parchment paper overtop, large enough to cover the stencil in its entirety
Melt the ½ cup of chocolate chips in the microwave in 20-second intervals, stirring in between each 20-second session (it should take about 1 minute)
Pour the melted chocolate into a piping bag and snip an extra small hole in the bag creating a thin stream of chocolate for piping
Pipe the chocolate around the outside of each of the shamrocks, filling in the shamrock stem on each stencil
Once all shamrocks have been piped, place the sheet pan and chocolate in the refrigerator for at least 30 minutes to ensure the chocolate as fully set
Carefully remove the shamrocks from the parchment and delicately place them a top the frosted cupcakes
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/oreo-mint-chocolate-cupcakes/