A good friend of mine played at a Nepal fundraising gig last night in London so hubby and I decided to head out and show our support. I happened to spy on the Facebook page beforehand that the organisers were looking for donations for the cake stall, so of course, I couldn’t resist the chance to bake something. And baking for a good cause, even better!
I’ve had Oreos on my brain ever since I came back from Barcelona where I discovered the Spanish were producing chocolate covered Oreos (why are these not available in the UK?) Yes, I was well loved in the office when I brought a couple of boxes back. So I’ve been wanting to make Oreo inspired cupcakes for a while. This is a really simple chocolate variation on my staple vanilla cupcake recipe with some Oreo-fied buttercream.
(Makes 14 cupcakes – I know two more than a standard tin, the mix just ended up that way!)
175g butter, salted
175g golden caster sugar
175g self-raising flour
3 large eggs
1 1/2 tsp baking powder
1 tsp vanilla essence
1-2 Tbsps milk
150g chocolate chips
175g butter, salted
350g icing sugar
100g bashed up Oreo biscuits
1/2 tsp vanilla essence
7 Oreos chopped into half
1. Line your cupcake pans with cases and pre-heat your oven to 160 degrees C (155 fan).
2. Combine flour and baking powder together in a bowl. In a separate bowl mix together the chocolate chips and a spoonful of your flour mix. This should help prevent the chocolate chips from sinking to the bottom of the cupcakes in the oven.
3. Cream the butter and sugar together until light and fluffy with an electric whisk/stand mix on high speed. You should see the colour lighten a little after about 4-5 minutes. Don’t rush this step otherwise you’ll be more likely to curdle the mix.
4. Add the eggs one at a time until fully incorporated with a spoonful of flour in between each followed by the vanilla essence.
5. Turn the whisk speed down to medium and add the remaining flour. Whisk until just incorporated.
6. Using a spatula, fold in the chocolate chips and enough milk to loosen the batter to spoonable consistency.
7. Add about an ice cream scoop’s worth of batter to each cupcake liner and bake for 30 minutes. The tops should be a golden brown.
While your cupcakes are cooling you can make the buttercream.
1. Make sure you’ve bashed or whizzed up your Oreos until they’re sandlike. If you have any large clumps it’ll be harder to pipe.
2. Then simply combine all your ingredients into a bowl/mixer and whip together until you get lovely fluffy buttercream. I usually mix my buttercream for a good 10 minutes.
3. Pipe on to your cooled cupcakes and add half an Oreo for decoration.
4. Consume in a cloud of Oreo delight.