Ingredients:
2 cups sugar
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup hot coffee (can substitute boiling water)
20 Oreos, crumbled into large chunks and divided
Directions:
Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
In a stand mixer on low speed, mix together the sugar, flour, cocoa powder, baking powder, baking
soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, vanilla, and half of the crumbled Oreos. Then add this
mixture to the stand mixer on low then medium speed until just combined. Finally, add in the hot coffee
(or boiling water) carefully and stir it in by hand until just combined (do not turn on the mixer to avoid
splashing).
Divide the batter among the lined muffin tins, filling each cupcake liner 2/3 full.
Evenly sprinkle the remaining half of the crumbled Oreos over each muffin.
Bake one muffin tin at a time for 15-20 minutes, or until a toothpick inserted into the center comes out
clean. Remove from the oven and let cool completely.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes