Recipe Details
Ingredients
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1 ⅓cupsall-purpose flour
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⅔cupcocoa powder
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1 ½teaspoonsbaking soda
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1teaspoonbaking powder
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1teaspooninstant espresso powder
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½teaspoonground cinnamon
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½teaspoonsalt
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1 ⅓cupswhite sugar
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⅔cupbrown sugar
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4eggs
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⅓cupwater
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2teaspoonsvanilla extract
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1cupsour cream
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¼cupvegetable oil
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1(8 ounce) packagecream cheese, at room temperature
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7tablespoonsbutter, at room temperature
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1teaspoonvanilla extract
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3cupsconfectioners’ sugar
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18chocolate sandwich cookies (such as Oreo®)
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2tablespoonsmilk, or more as needed
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
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Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
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Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
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Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
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Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners’ sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
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Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe24 | |
Calories306 | |
% Daily Value * | |
Total Fat 14g |
17% |
Saturated Fat 7g |
33% |
Cholesterol 51mg |
17% |
Sodium 254mg |
11% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 1g |
4% |
Total Sugars 35g |
|
Protein 4g |
7% |
Vitamin C 0mg |
0% |
Calcium 48mg |
4% |
Iron 1mg |
7% |
Potassium 130mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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