A fun chocolatey crunch cupcake with Oreo Cream Cheese buttercream scooped on top of a gooey fluffy marshmallow filling. The kids will think they are in ice cream heaven with this one.
Preheat oven to 180 C
Line two muffin trays with 18 cupcake liners.
In a medium mixing bowl, using a hand whisk, beat eggs and vanilla.
Add oil and sour cream. Mix well.
Add coffee. Whisk until well combined. (Leave milk for now.)
In a separate bowl, sift together flour, bicarb soda, baking powder and sugar. Whisk until combined.
Add cocoa powder. Whisk.
Gently pour wet mixture into dry mix. Whisk carefully until well combined.
Add extra 1/2 cup of milk to ensure the mixture is smooth, but not runny.
carefully fold in bashed Oreos.
Using an ice cream scoop, place mixture into prepared cupcake liners until each is 2/3 full.
Bake in a moderate oven 20 minutes or until firm to touch and a skewer comes out clean. Cool on wire rack.
When completely cool, cup out tops of cupcakes using a steak knife or the wide part of a large icing tip.
Fill with marshmallow fluff.
Scoop Oreo cream cheese frosting on top of each cupcake with an ice cream scoop.
In the bowl of an electric mixer on med-high, beat butter until light and fluffy, about 3-4 minutes.
Add chopped cream cheese and continue to beat another 3-4 minutes until very creamy.
Turn mixer onto low and add vanilla.
Slowly add icing sugar, a little at a time. Add cream as needed to give desired consistency.
Remove bowl from mixer and using a wooden spatula, fold in roughly bashed Oreos. Do not over mix or the frosting will go a mucky grey colour.
Using an ice cream scoop, place frosting onto cupcakes to look like ice cream. Serve to hungry hoards of children for maximum appreciation.