Chocolate Cupcakes

Cup of Yum
1. Preheat oven to 350ºF.
2. In a large bowl, mix together, the oil, white sugar, and melted chocolate. Add in the egg and beat for a couple of minutes. Next, add in the sour cream and mix until incorporated.
3. Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
4. Line cupcake tin with cupcake liners (about 12-14).
5. Bake at 350ºF for 15-18 minutes. Cupcakes are done when toothpick inserted comes out clean.
6. Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.

Oreo Swiss Meringue Buttercream

1. Separate the cream of 16 oreo cookies.
2. Crush the cookies only in a food processor (or by adding the cookies to a ziploc bag and crushing with a rolling pin).
3. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
4. Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla, and oreo cream and continue to whip until smooth.
5. Add in crushed cookie crumbs (sift them in if desired - see notes).
6. Fill large piping bag fitted with desired tip with Oreo Buttercream.

Filling and Assembly

1. Frosting can be piped using a large tip like a Wilton 1M tip or 2D tip. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes
2. Decorate with sprinkles and additional Oreo cookies.