Take 5 Oreo cookies and scrape out the filling. Crush up the cookie pieces to use as a garnish and set aside the filling for the ganache!
I recommend making the ganache a few hours before the cupcakes so that it has time to set.
Finely chop the white chocolate and place into a large bowl with the Oreo cream filling.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped white chocolate and Oreo filling and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Black Cocoa Cupcakes
Preheat the oven to 350°F.
In a small bowl, whisk together the flour, black cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla. Then whisk in the granulated sugar and milk.
Gently mix in the dry ingredients until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the black cocoa cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of thickened white chocolate ganache.
Oreo Buttercream
Take 6 whole Oreo cookies and crush into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin. Just make sure the crumbs are small enough to fit through your piping tip.
In a stand mixer fitted with the paddle attachment, cream together the softened butter powdered sugar until smooth and creamy.
Mix in the vanilla, cream, and salt and beat the buttercream on high for 3-4 minutes until super light and fluffy.
Then gently fold in the crushed Oreos.
Frost the filled Oreo cupcakes and garnish with Oreo cookies and leftover Oreo cookie crumbs!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with Oreo's until right before serving.