These cupcakes have magical powers. They vanish without a trace!
They marked my first venture into actually creating something new rather than following a strict recipe. And as such, I thought they would be the perfect thing to share for my first recipe on this blog!
I took a basic chocolate cake to start with. Adding Oreos to the cake batter makes the cakes really rich and just that little bit denser than a regular cupcake. But they stay moist and delicious at the same time! Perfect. It’s a really simple-yet-effective change to a classic recipe that kicks it up about ten notches.
A good swirl of creamy buttercream flecked with Oreo crumbs, and that cute mini Oreo on top really finishes these bad boys off nicely. I dare you to resist their charm.
I mean, come on, just look at them.
Okay, the recipe, before I eat the lot and go into a chocolate coma.
For the cupcakes:
Makes 12 cupcakes
- 115g butter (softened) or baking spread (I actually use Stork for all of my cakes)
- 115g caster sugar
- 85g self-raising flour
- 25g cocoa powder
- half a teaspoon of baking powder
- 2 eggs
- 2 or 3 packets of mini Oreos (I used 3 today, but if you’re better behaved than me, use 2)
For the icing
- 125g butter (this time it has to be real butter – Stork works great for making light and fluffy cakes, but not so great for creamy icing in my opinion)
- 250g icing sugar
- 1tsp vanilla essence
- 2 more packets of mini Oreos – keep 12 of them out to the side
- Pre-heat the oven to 180°C
- First, you want to crush up some Oreos. Empty the two or three bags of mini Oreos into a resealable plastic bag and give them a good whack with a rolling pin. Reeeeally good if you’re stressed! But don’t get carried away. You want the pieces to stay fairly big.
- Put the butter/baking spread and the sugar into a large baking bowl, and cream them together. You can do this by hand or with an electric mixer – I prefer by hand but it does take longer!
- Add one of the eggs and sift in a tablespoon of the flour, mix until smooth, and then add the other egg, another tablespoon of flour and mix again.
- Sift in the rest of the flour, the baking powder and the cocoa powder, and carefully fold the mixture together until fully combined. If the mixture feels a little stiff, you can add a tablespoon of milk to loosen it up a little.
- Stir in the Oreo pieces carefully.
- Spoon the mixture into 12 cupcake cases (I use silicone ones for when I’m just baking at home, saves money on buying paper ones all the time!)
- Bake for 18-20 minutes – check with a skewer or toothpick in the centre to see if they’re done – if it comes out clean, they’re done
To make the icing:
- Keeping 12 mini Oreos to one side, put the rest into a plastic bag as before and beat senseless. Seriously, go nuts. They need to be in really fine crumbs for the buttercream, or they’ll get stuck in your piping bag.
- Put all of the butter into a mixing bowl and beat until creamy. If you’re doing this by hand, it’ll take a lot of beating – make sure it’s really soft beforehand, I usually get it out of the fridge about an hour or so beforehand.
- Start sifting in the icing sugar a few tablespoons at a time. If you’re using a handmixer, put a teatowel over the bowl and the mixer to stop icing sugar going EVERYWHERE.
- With each addition, beat or mix until the sugar is completely combined. As you add more sugar, it’ll get harder to mix, but it’s SO worth it!
- I usually add my vanilla essence about half way through, because it helps loosen the mix up a little, and makes sure it’s completely combined at the end too.
- Keep adding the icing sugar until it is all mixed together. If the buttercream seems a little slack, add more icing sugar. And if it is too stiff, add a little milk or water.
- Add the Oreo crumbs last. If you add them in the middle, the icing goes a lovely(!) shade of beige-grey, which really isn’t that appetising. It’ll still happen a bit adding them at the end, but as long as you keep this final stir to a minimum, you can avoid it happening too much.
- Fit a piping bag with a star shaped nozzle. I use my biggest star, which is a 1M nozzle, but any star nozzle will do – although the bigger the better to prevent cookie crumbs getting stuck and blocking it up!
- Pipe a swirl onto each cupcake, finish with a mini Oreo, and voila!
I hope you’ve enjoyed my first recipe! Please feel free to comment or email me with any feedback!