Oreo Cupcakes with Vanilla or Chocolate Buttercream- Gluten Free Options

Tomorrow is my brother, Hassan's, high school graduation party. So it was my job to make four dozen cupcakes! We decided to make Oreo cupcakes with vanilla or chocolate buttercream. This can be made with or without gluten. If you are avoiding gluten, Glutino, Kinnikinnick Foods, and Newmon's Own all make gluten-free versions of Oreos. However, for this event I decided to use regular Oreos! Here is my recipe-

Cookies and Cream Cupcakes-

Ingredients- 

- 1 cup flour (I used Cup 4 Cup gluten free flour blend)

- 1/3 cup unsweetened cocoa powder

- 3/4 tsp baking soda

- 1/2 tsp baking powder

- 1/4 tsp salt

- 1 cup milk 

- 1 tsp apple cider vinegar

- 3/4 cup sugar

- 1/3 cup canola oil

- 1 1/2 tsp vanilla extract 

- 10 Oreo cookies (or a gluten-free substitute), coarsely chopped

Directions-

- Preheat the oven to 350 degrees F and line 12 muffin cups with paper or aluminum foil liners

- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

- In a mixer, whisk together the milk and vinegar; set aside for a few minutes to curdle.

-Add the the sugar, oil, and vanilla extract to the milk mixture and beat until foamy. Add the dry ingredients in two increments, and beat until no large lumps remain. 

- Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full. 

- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

-Transfer to a wire rack to cool completely. 

Vanilla Buttercream Frosting-

Ingredients- 

- 1 cup unsalted butter, softened

- 3 1/2 cups powdered (confectioners') sugar 

- 1 tsp milk

- 1 tsp vanilla extract

- 1/8 tsp salt

Directions-

- In a mixing bowl, combine butter, sugar, and salt. Beat till blended.

- Add the milk and vanilla, and beat until smooth and creamy. 

Chocolate Buttercream Frosting-

(Warning, this makes a lot of frosting, enough for at least 2 dozen cupcakes, so adjust for how many you are making)

Ingredients- 

- 1 1/2 cups unsalted butter (3 sticks), softened

- 1 cup unsweetened cocoa powder

- 5 cups powdered (confectioners') sugar

- 1/2 cup milk

- 2 tsp vanilla extract

- 1/2 tsp espresso powder

Directions-

- Add cocoa to a large bowl or bowl of stand mixer. Which through to remove any lumps.

- Cream together butter and cocoa powder until well-combined.

- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by 1 tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

- Add vanilla extract and espresso powder, and combine well.

*Recipes adapted from here, here, and here!