Red Velvet Cupcakes with Cookies and Cream Frosting
Red Velvet Oreo Cupcakes with Oreo Frosting and an Oreo surprise inside. Topped with cookies and cream frosting.
Servings: 12
Ingredients
Cupcakes
- 1/2 cup milk of choice
- 1/2 Tbsp white vinegar
- 4 Tbsp salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 1/2 Tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 18 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp white vinegar
- red food coloring gel
- 12 Oreos (1 for each cupcake)
Frosting
- 1 cup butter, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3-6 tsp milk of choice
- 6 Oreos, crushed
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners. Set aside.
- In a small bowl, combine the milk and 1/2 Tablespoon of vinegar. Set aside to “sour”.
- In a large bowl, cream together the 4 Tablespoons butter and white sugar until light and fluffy. Add in the egg, and beat until fully combined. Mix in the cocoa powder and vanilla.
- Slowly add in half of the “soured” milk. Add in half of the flour, and mix until combined. Add in the remaining milk and flour until fully incorporated.
- Add in the baking soda and vinegar, and mix until smooth. Add in the food coloring until your desired shade.
- Place an Oreo in each cavity of the prepared muffin pan, then divide the batter evenly.
- Place in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- To make the frosting, mix together all of the frosting ingredients in a large bowl. Add in more or less milk, depending on your desired consistency.
- Once the cupcakes are cool, place the frosting in a ziplock bag with a corner clipped, or a piping bag. Swirl the frosting on each individual cupcake.