- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 (2 sticks) cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 Tablespoons vanilla extract
- 1 Tablespoon milk
- 2 1/2 (about 18 whole Oreos) cups crushed Oreos
- 1/2 cup Nutella
- 24 (12 whole Oreos cut in half) half Oreo cookies
To make the cupcakes:
Preheat oven to 350F degrees. Line a muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
To make the frosting:
Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy. Add powdered sugar, milk, and vanilla extract. Increase to high-speed and beat for 3 minutes.
Place about 18 whole Oreos into a storage baggie, and using a rolling pin to crush Oreos. Fold in chopped Oreos into vanilla frosting.
Frost cooled cupcakes by using a cookie scoop or knife.
For the garnish:
Place Nutella into a storage baggie with a small hole cut at one end or piping bag to drizzle on top of cupcakes. Cut 12 whole Oreos in half, and place one half on each cupcake. Enjoy!