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1
For the chocolate cupcakes:
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Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
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3
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the buttermilk; beat well. Fold in chocolate chips. Fill the muffin cups 2/3 full.
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4
Bake for 15 to 20 minutes in the preheated oven on the center rack, or until a toothpick inserted into the cake comes out clean. Let cool in the tin for 5 minutes then transfer to a cooling rack and allow to cool completely.
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5
For the Oreo cream filling:
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To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
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7
For the Oreo buttercream frosting:
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8
Cream butter and vanilla until light and fluffy. Gradually add powdered sugar until well combined. Add the milk and beat until nice and combined. Fold in the Oreos last.
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To assemble the cupcakes:
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Cut holes in the top middle of the cupcakes (I used a frosting tip and twisted until it came out easily). Spoon in a small amount of Oreo cream, then frost the top with the Oreo frosting.
