Oreo Cream Filled Chocolate Cupcakes with Buttercream Frosting

Superbowl goodie number 3...These cupcakes are fantastic! A variation on what I did for Evelyn's birthday party, but I made the filling a little thicker. I loved it, Clinton not so much- but I think it was because he prefers vanilla pudding over Oreo.  The little footballs on top of the cupcakes were made out of chocolate that I piped onto wax paper. I used melting chocolate for the football and cookie icing for the laces- because that is what i had. It worked perfectly, except for the fact that I wish the icing was white for the laces, but I figured its my omage to the Bears who I wish were in the Superbowl tonight.

Oreo Cream Filled Chocolate Cupcakes with Buttercream Frosting

Cake
2 C white sugar
1 3/4 C flour
3/4 C Dutch Processed Cocoa
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
2 eggs
1 C milk
1/2 C melted butter (1 stick)
2 tsp vanilla extract
1 C mini chocolate chips

Filling
1 Four Serving Size Oreo Pudding
1 C Milk
1 C whipped topping
Frosting
2 sticks unsalted butter, softened

4 cups powdered sugar

1/4 tsp salt
1 tbsp vanilla extract
2 tbsp milk

Heat oven to 350. Whisk together sugar, flour, cocoa, baking soda & powder and salt until thoroughly combined. Transfer to a stand mixer. Add eggs, milk, butter and vanilla. Mix on low until combined, increace to medium speed and beat for 2 minutes. Add mini chocoalte chips.  Fill lined muffin cups 3/4 full. Bake for 20-25 minutes. Cool on wire rack.

Combine pudding and milk and whisk together for 2 minutes. Fold in whipped topping. Take out the center of the cupcake using a cupcake filler or a knife. Fill each hole with pudding.

Beat butter on med-high until it is light and fluffy. Reduce mixer speed and add powdered sugar 1 cup at a time. Wait until all sugar is mixed into the butter before adding the next. Add vanilla, salt and milk and beat until fluffy on medium- about 3 minutes.

Pipe onto the tops of the cupcakes. Refrigerate any unused cupcakes.

Chocolate Footballs