Oreo Chocolate Cupcakes
Everyone loves Oreos so why not use them in cupcakes as well? These sweet treats are basically chocolate cupcakes with vanilla frosting, but there is one difference, Oreos!! These cupcakes have an Oreo cookie base as well as Oreo cookie crumbs on top. They look great and taste even better. Read on to learn how to make them.
Time: 1 hour (including baking and frosting time)
CUPCAKES
Ingredients:
85g self raising flour
25g malt drink powder (such as Horlicks or Ovaltine) *I used chocolate malt drink powder
15g cocoa powder
1/4 tsp bicarbonate of soda
pinch of salt
110g caster sugar
135g unsalted butter, softened or chopped up
2 large free-range eggs
1 & 1/2 tbsp whole milk
1/4 tsp vanilla extract
1 packets of Oreo cookies
Method:
1. Place the 135g unsalted butter and 110g caster sugar in a mixer bowl.
2. Use a mixer to combine the two ingredients until pale and smooth.
3. When smooth, break the 2 eggs and add them to the mixture one by one on a low speed.
4. Sift all the dry ingredients together and add half of the dry ingredients into the butter, sugar and egg mixture.
(The dry ingredients are the flour, malt drink powder, salt, cocoa powder, and bicarbonate of soda.)
5. Add the milk and vanilla extract.
6. Add the rest of the dry ingredients.
7. Mix until well combined.
8. Line a cupcake tin with cupcake liners.
9. Place half an Oreo in the center of each cupcake liner. Split the Cream into half as well.
10. Use a spoon to scoop the batter into the cupcake liners, covering the Oreo cookie.
11. The batter should be enough for at least 12 cupcakes.
12. Bake the cupcakes at 170ºC for approx.15 minutes.
13. When the cupcake has risen completely, it should be time to take the cupcakes out of the oven.
14. The cupcake should look like this when it is done.
15. Use a skewer or a chopstick to poke through the center of the cupcake. If the skewer comes out clean, the cupcake is done.
While the cupcakes are cooling, it is time to make the icing!
ICING
Ingredients:
Oreo Cookie Crumbs
200g Icing Sugar (Tip: make icing sugar by blending caster sugar)
100 Unsalted Butter
1 & 1/2 tbsp whole milk
1/8 tsp vanilla extract
Method:
16. Beat the 100g unsalted butter until smooth.
17. Add around half the icing sugar to the butter on a low speed. Mix well.
18. Add the other half of the icing sugar to the butter on a low speed.
19. Add the whole milk and vanilla extract to the mixture.
20. Beat the mixture until pale and smooth.
The icing is now ready to be piped. There are two ways to pipe the icing.
Option 1
21. Use a pallet knife or the back of a spoon to spread the icing on the cupcake. Then, sprinkle cookie crumbs on top.
Option 2
21. Use a piping bag to pipe a traditional swirl on the cupcake.
22. To do this, use a open star nozzle.
*23. Tip: Fold the piping bag in half before filling it.
And they're done! Enjoy eating!
