Oreo Dirt Poke Cupcakes Recipes

OREO DIRT POKE CAKE

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
• In a separate bowl, sift together the dry ingredients. Add half the dry ingredients followed by half of the coffee to the wet ingredients, then mix just until the flour starts to incorporate. Add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
• Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 10-15 minutes.
• Prepare the pudding by mixing a package of instant pudding with ¾ cups milk. Refrigerate until the pudding has set, about 10 minutes.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens to soft peaks.
• Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.
• Fold in the prepared chocolate pudding until well combined. Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop, then add the Oreos to the bowl and stir until well combined.
• Spread over top of the cake and refrigerate for a minimum of 2 hours.