Oreo Cupcakes

Makes 16 cupcakes

16 Oreo cookies, separated
1/3 cup unsweetened Dutch-process cocoa powder
1/3 cup hot water
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/8 cups sugar
2 large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/2 cup sour cream, room temperature

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Separate Oreo sandwiches and place one in each cupcake liner cream side up.
2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
3. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
4. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
5. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. 

Oreo Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
3-4 cups powdered sugar

1. Combine cream cheese and butter and whip until light and smooth.  Add vanilla and as much powdered sugar as needed for desired taste and texture.
2. Crush the leftover oreo halves and add to the frosting and mix well.
3. Frost cupcakes and serve.