As you may have seen from my earlier Oreo Cookie Brownie post, I heart Oreos. A while ago it was one of my work colleague’s birthdays, who is also an Oreo lover so I was eager to bake something appropriate for her. The brownie has become a staple ‘go-to’ bake for me, so I fancied trying something different, ideally cupcake based. I had a browse online and came across a lovely post for Oreo Cupcakes on Sweetharts Cakes & Bakes. It seemed a pretty simple recipe and the photos of the finished articles looked really lovely so I gave them a go.
You can see the recipe on Sweethearts page linked above, but I’ve detailed
below as well:
For the Cupcakes:
- 200g Plain Flour
- 40g cocoa powder
- 240g caster sugar
- 3tsp baking powder
- 80g unsalted butter
- 2 eggs
- 200ml milk
- 2tsp vanilla extract
- 16 whole Oreo’s
For the Frosting:
- 175g softened unsalted butter
- 350g sifted icing sugar
- 1tsp vanilla extract
- 1-2tbs milk
- 3 or 4 crushed Oreo’s – Crushed in a food processor or in a sandwich bag with a rolling pin
1. Preheat the oven to 180 degrees C or gas mark 4. Line a cupcake baking tray with cupcake cases. Place a whole Oreo cookie into each case.
2. Sift the flour,cocoa powder,baking powder and salt into a bowl give it all a mix
3. In a separate bowl cream the butter and sugar together either with a handheld electric whisk or a free standing electric mixer until it is light and fluffy then add the vanilla extract and the eggs 1 at a time whisking them in slowly.
4. Alternate between adding the milk and flour mixing between additions to bring the batter together,adding any remaining flour at the end.
5. Spoon the mixture into the cupcake cases (I use an ice-cream scoop),covering the Oreo’s and filling the cases about 3/4 full. Bake in the oven for 18-20 minutes. The cakes are ready when a cocktail stick or skewer comes out of the centre clean.
6. Set on a cooling rack to cool completely.
7. To make the frosting, beat the butter and icing sugar together for a few minutes until it becomes smooth & fluffy. Add the milk a little at a time if the consistency is a bit thick.
8. Mix in a spoonful at a time of the crushed Oreo’s just until you get a speckled frosting. I like to hold a little back to be able to sprinkle the crumbs over the top of the finished cupcakes.
9. You can then top the sponges with the buttercream, either with a palette knife or using a piping bag and star nozzle. I finish by sprinkling Oreo crumbs over the top of the buttercream.
When I did them for my friend’s birthday I didn’t use a piping bag to frost as I was doing them on a ‘school night’ so used a palette knife to top them, which was pretty quick and easy. I have made them a second time and piped the frosting. What I would say, is that if you are going to pipe, ensure that you have quite a large open star nozzle. Because of the oreo crumbs in the buttercream they can get stuck in the nozzle which results in a wobbly uneven swirls.
Both times I made these cupcakes they went down an absolute storm! The sponge is really moist but surprisingly not too chocolatey or sickly. So if you are a fan of Oreos, I would absolutely recommend them! Thanks very much to Sweetharts, Cakes & Bakes for the fab recipe! The whole Oreo in the bottom of the cake is a real cheeky treat!