Hi-Hat Oreo Cupcakes 

These Hi-Hat Oreo Cupcakes elevate the classic cookies-and-cream combo into a bakery-style masterpiece. Featuring a moist, chocolatey cupcake base infused with black cocoa, each one is stuffed with Oreo crumbs, topped with cookies-and-cream buttercream, dipped in a glossy chocolate shell, and rolled in crushed Oreos for extra crunch. Originally devised by pastry chef Cambrea Gordon, they’re indulgent, playful, and perfect for celebrations or fancy coffee breaks. 

Ingredients (Yields ~12 cupcakes) 

• Cupcake Batter:
  
  

  • 15 Oreo cookies (processed to crumbs)
    
    

  • ⅔ cup + 2 Tbsp cake flour
    
    

  • ¼ cup black cocoa powder
    
    

  • ½ tsp baking powder
    
    

  • ¼ tsp baking soda
    
    

  • ½ tsp fine sea salt
    
    

  • ½ cup sour cream
    
    

  • ¼ cup vegetable oil
    
    

  • ¾ cup granulated sugar
    
    

  • 1 large egg
    
    

  • 1 tsp vanilla extract
    
    

  • ½ cup hot coffee (or hot water)
    
    

• Cookies & Cream Frosting:
  
  

  • 1½ cups unsalted butter, room temperature
    
    

  • 2 cups powdered sugar
    
    

  • ⅔ cup finely ground Oreo crumbs
    
    

  • 3 Tbsp heavy cream
    
    

  • 1 tsp vanilla extract
    
    

• Chocolate Magic Shell & Finish:
  
  

  • 7 oz bittersweet chocolate, chopped
    
    

  • 1 Tbsp vegetable oil
    
    

  • Extra Oreo crumbs for dipping
    
    

Directions 

1. Preheat oven to 350 °F (180 °C) and line a 12-cup cupcake pan with paper liners.
   
   

2. Make the batter: Combine sugar, sour cream, and oil; then add egg and vanilla.
   
   

3. Whisk together flour, black cocoa, baking powder, baking soda, salt, and Oreo crumbs; add to the wet mixture with hot coffee.
   
   

4. Fill cupcake liners about two-thirds full (the batter is thin) and bake for 15–20 minutes until tops spring back. Let cool completely.
   
   

5. Prepare the frosting: Beat butter until smooth. Add powdered sugar and Oreo crumbs, then heavy cream and vanilla, whipping until light and fluffy.
   
   

6. Frost cooled cupcakes using a piping bag for bakery-style domes.
   
   

7. Chocolate dip: Melt chocolate and oil together. Dip the frosted tops of the cupcakes into the chocolate, then roll in extra crushed Oreos to finish.
   
   

Nutrients (Estimated per cupcake, serves 12)

• Calories: ~624 kcal
  
  

• Carbohydrates: ~63 g
  
  

• Protein: ~3 g
  
  

• Fat: ~42 g
  
  

• Saturated Fat: ~22 g
  
  

• Cholesterol: ~86 mg
  
  

• Sodium: ~214 mg
  
  

• Fiber: ~2 g
  
  

• Sugar: ~51 g