Chocolate Cupcakes with Oreo Buttercream

In Cincinnati, there is an amazing cupcakery called Abby Girl Sweets. I admire their cupcakes for always being moist and delicious. They make a cookies-n-cream cupcake that is scrumptious. I'm going to put it out there - I think these cupcakes rival Abby Girl!

I posted the chocolate cupcake recipe previously. This time I undercooked one pan of cupcakes a little - the centers did not look all the way set. The final product was just right. So, one secret to moist cupcakes is to not overcook them.

Chocolate Cupcakes

Oreo Buttercream Frosting
adapted from Tide and Thyme

1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
4 cups powdered sugar
6 tablespoons Oreo cookies, finely crushed

In the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter on medium-high speed until light and fluffy, about 2-3 minutes.

Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughly mixed. Add the Oreo crumbs; mix well. Frost cupcakes as desired.