Chocolatey Chocolate Cupcakes on top of a hidden Oreo topped with Oreo Buttercream and finished with an Oreo! The ULTIMATE Oreo Cupcake!
Who doesn’t love Oreo? They are my UTTER FAVOURITES and I can never just have one I always ending up the whole packet (oops!) they are something I always have a packet of in my cupboard whether I am snacking on them while I am watching TV or I am sharing them out amongst house guests. When I was brainstorming some new blog recipes (and eating some Oreos) it suddenly came to me: why couldn’t I make Oreo Cupcakes?
Once I had decided that I was going to make Oreo Cupcakes I just had to decide how. I wanted as many Oreos as I could possibly get inside these cupcakes. I decided to start by pressing an Oreo into the bottom of the cupcake case, don’t tell anyone you bake these for and they will get a nice surprise at the bottom of the cupcake The actual cupcake sponge is just chocolate. As much as I wanted them to be super Oreoy I didn’t want to overdo it I mean who really wants Oreo base, Oreo cupcake and Oreo frosting topped with an Oreo it would just be too much so the chocolate cupcake gives a good balance to the cupcakes.
The chocolate cupcake recipe is the exact same as the cupcake recipe I used for my Chocolate Caramel Cupcakes. I LOVE this cupcake recipe it is just the right amount of chocolateyness for me. If you would like more or less chocolate either reduce/increase the amount of cocoa powder and reduce/increase the amount of self-raising flour so that both combined make 175g. So, for example, if you wanted less cocoa powder you could change the recipe to 30g cocoa powder and 145g of self-raising flour or if you wanted more chocolateyness then you could add 50g cocoa powder and 125g self-raising flour (I hope that explanation makes sense).
For the buttercream, I crushed up 4-5 Oreos you can do it in a food bag with a rolling pin or in a food processor I find in a food bag with a rolling pin more fun (and if you are every angry it is a great way to take your frustration out!). Just as long as you make sure that the Oreos are in teeny-tiny pieces or you won’t be able to fit them out a piping nozzle. Then mix them in with the butter and the icing sugar. The icing should be thick but not too thick that it won’t fit out a piping bag if you think it is too think you can add a tsp of milk to soften it up a bit. I used a Jumbo Open Star Tip piping nozzle for these cupcakes just because of the Oreos. I bought my piping tip from Iced Jems (I also got the baking cups from there. They are SOOO PRETTY and they open up into a little plate to catch all your crumbs.) You could also cut the bottom of the piping bag and have a circle swirl.
This recipe makes 12 cupcakes.
175g Caster Sugar
175g Unsalted Butter
135g Self-Raising Flour
40g Cocoa Powder
1tsp Baking Powder
3 Large Eggs
500g Icing Sugar
250g Unsalted Butter
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a muffin tray with 12 cupcake cases add 1 oreo into the bottom of each. Leave to the side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, cocoa powder, baking powder, eggs and vanilla. Mix until all combined and there is no sign of any lumps.
- Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
- While the cupcakes are cooling make the buttercream, crush your Oreos either using a rolling pin or in a food processor until they are tiny little crumbs.
- Mix together the icing sugar, butter and crushed Oreos until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle.
- Once your cupcakes have completely cooled pipe the buttercream onto the cupcakes and decorate using another Oreo.
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