Sour Cream Chocolate Cupcakes with Vanilla Vodka Frosting  
  A novel approach to a perennial favorite, they are hauntingly delicious. These cupcakes are a great addition to a grown up Halloween party - the icing is enhanced with vanilla vodka. They are so good it is scary!!!  
  
  - Barbara Esatto, The Chocolate Goddess    Cupcake Ingredients:  
  ½ cup Unsweetened Hot Cocoa  
  ½ cup Boiling Water   1 ½ cups All Purpose Flour   1 teaspoons Baking Soda   ½ teaspoon Baking Powder   ½ teaspoon of Salt   ¾ cup Brown Sugar   ½ cup Granulated Sugar   2 Large Eggs   2 teapoon Vanilla Extract   1 cup Sour Cream   ½ cup Vegetable Oil   15-18 Double Stuff Oreos® to line cupcake cups     Vanilla Vodka Cookies & Cream Frosting:  
  8 ounces Cream Cheese  
  1 stick (4 ounces) Unsalted Butter   1 pound Confectioner’s Sugar   3 tablespoons Vanilla Vodka   ¾ cups ground Oreos® (about 8 cookies)     Baking Instructions:  
  - Preheat over to 350 degrees. Place cupcake cups in muffin tins.  
  - Bring water to a boil and add cocoa, stirring until dissolved. Set aside.   - Combine dry ingredients and set aside.   - Place sugars in a mixing bowl. Add eggs, vanilla, oil and sour cream and combine   well.   - Add chocolate and flour mixture alternately.   - Place a tablespoonful of batter on bottom of cupcakes cups. Place Oreos® in bottom of the cup. Fill ¾ full with batter.   - Bake for about 18 minutes until toothpick inserted comes out clean.   - Cool for 15 minutes and remove cups. Frost cupcakes when fully cool.     Frosting Instructions:  
  - Let butter stand out at room temperature for about 30-30 minutes.   - Crumble Oreos® in food processor.   - Beat butter, add cream cheese and combine well. Add vodka slowly to spreading consistency.   - Fold in crumbles - or if you prefer, divide frosting and reserve some crumbles for garnish  
   

Sour Cream Chocolate Cupcakes with Vanilla Vodka Frosting

A novel approach to a perennial favorite, they are hauntingly delicious. These cupcakes are a great addition to a grown up Halloween party - the icing is enhanced with vanilla vodka. They are so good it is scary!!!

- Barbara Esatto, The Chocolate Goddess

Cupcake Ingredients:
½ cup Unsweetened Hot Cocoa
½ cup Boiling Water
1 ½ cups All Purpose Flour
1 teaspoons Baking Soda
½ teaspoon Baking Powder
½ teaspoon of Salt
¾ cup Brown Sugar
½ cup Granulated Sugar
2 Large Eggs
2 teapoon Vanilla Extract
1 cup Sour Cream
½ cup Vegetable Oil
15-18 Double Stuff Oreos® to line cupcake cups


Vanilla Vodka Cookies & Cream Frosting:
8 ounces Cream Cheese
1 stick (4 ounces) Unsalted Butter
1 pound Confectioner’s Sugar
3 tablespoons Vanilla Vodka
¾ cups ground Oreos® (about 8 cookies)


Baking Instructions:
- Preheat over to 350 degrees. Place cupcake cups in muffin tins.
- Bring water to a boil and add cocoa, stirring until dissolved. Set aside.
- Combine dry ingredients and set aside.
- Place sugars in a mixing bowl. Add eggs, vanilla, oil and sour cream and combine well.
- Add chocolate and flour mixture alternately.
- Place a tablespoonful of batter on bottom of cupcakes cups. Place Oreos® in bottom of the cup. Fill ¾ full with batter.
- Bake for about 18 minutes until toothpick inserted comes out clean.
- Cool for 15 minutes and remove cups. Frost cupcakes when fully cool.


Frosting Instructions:
- Let butter stand out at room temperature for about 30-30 minutes.
- Crumble Oreos® in food processor.
- Beat butter, add cream cheese and combine well. Add vodka slowly to spreading consistency.
- Fold in crumbles - or if you prefer, divide frosting and reserve some crumbles for garnish