Everyone loves Oreo's right? Well I didn't, I never really understood the fuss. When craving something sweet I would normally eat cake or chocolate (maybe both on a bad day). The humble Oreo biscuit just seemed boring.
But recently I have done a massive 180 turn on my opinion of Oreo's. What changed my mind you ask? Well I dipped one into a strawberry milkshake and since that day I have been obsessed. MY house mates may think I'm crazy when they see me in the living room, in my pjs, dipping my Oreo's into a milkshake but to me it's heaven.
Now the Internet isn't short of any Oreo recipes. Hell they have taken over Pinterest and the blogsphere. But I wanted to make sure My cupcakes actually tasted of Oreo's. I have had way to many lately that are simply vanilla cupcakes with an Oreo on top (not acceptable!)
This recipe makes 12 cupcakes and I used double stuffed Oreo's and regular but feel free to use whatever kind you want.
Ingredients For the Cupcakes
- 70g unsalted butter, softened
- 170g plain flour
- 250g caster sugar
- 50g cocoa powder, sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 210ml whole milk
- 2 large egg
- 1 packed of Oreos
Ingredients for The Frosting & Decorating
- 500g Icing sugar
- 160g unsalted butter
- 60ml double cream
- 1 packet of Oreos
Method
Step 1
Preheat the oven to 170'c and line the muffin tin with your chosen cases. Pop an Oreo biscuit in each of the cases.
Step 2
In a freestanding electric mixer with the paddle attachment, mix the butter, flour, sugar, cocoa, baking powder and salt until they form a crumb like consistency.
Step 3
In a jug, mix together the milk and the eggs by hand.
Step 4
With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick , with no lumps. Scrape down the sides if the bowl as you go. Once all the lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until smooth and combined.
Step 5
Spoon the batter into the prepared paper cases on top of the Oreos, filling them two-thirds full. I use an ice cream scoop to do this now. So much easier.
Step 6
Bake cupcakes for about 20-25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
Step 7
For the frosting take 6 Oreos and spittle them in half. Biscuits in one bowl and cream in the other. Pop the biscuits in a plastic bag and seal tightly before bashing then with a rolling pin into crumbs. Leave both bowls to the side.
Step 8
Using the mixer again with the paddle attachment cream the butter until light and fluffy about 5 minutes. Then add the the insides of the Oreos and mix for a further two minutes. Gradually add the icing sugar and mix until just combined.
On a low speed add the double cream and when incorporated into the mix increase the speed and beat the frosting until light an fluffy.
Step 9
Once the cupcakes are cool, frost them however you like but don't forget to add the Oreo crumbs to decorate.
Enjoy!
Love
Amy
