Oreo Cupcakes!
Light & moist chocolate Oreo cupcakes filled with a whole Oreo, Oreo buttercream, and even another one on top!
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Servings: 12 People
Ingredients
Cupcake Ingredients
- 150 g unsalted butter
- 150 g light brown sugar
- 3 medium eggs
- 125 g self raising flour
- 25 g cocoa powder
- 12 Oreos
Buttercream Ingredients
- 150 g unsalted butter (room temp)
- 300 g icing sugar
- 6-8 Oreos (finely crushed)
- 1-3 tbsp boiling water (if needed)
Decoration
- 12 Oreos
- Oreo crumbs
Instructions
For the Cupcakes!
- Heat your oven to 180ºc/160ºc fan/350ºf and line a cupcake/muffin tin with 12 cases or put 12 baking cups onto a flat tray
- Add an Oreo to the bottom of each cupcake case
- Beat the unsalted butter with the light brown soft sugar until fluffy.
- Add the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack
For the Buttercream!
- Beat the unsalted butter for a couple of minutes to really loosen it.
- Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Make sure the Oreos are in a really fine crumb and add to the buttercream.
- Beat well until smooth - add in one tablespoon of boiling water at a time mixing well, until you reach your desired consistency.
For the Decoration!
- Using a 1M piping tip, or whatever piping tip you prefer (with no fine details because of the Oreo crumbs), pipe the buttercream onto the cupcakes!
- Sprinkle on some oreo crumbs, and add on a whole Oreo!
Notes
- The biscuits does thicken the buttercream quite a bit so I always have to add in some boiling water or whole milk to loosen it, but that is no bad thing. Always add any extra liquid a little at a time so as not to over do it.
- When piping these cupcakes you have to make sure to use the correct piping tip - my normal 2d Closed star won't work because of the bits of biscuit! I use a medium or large 1M piping tip instead and it works wonders.
- These cupcakes will last for 3-4+ days at room temperature, and they can freeze for 3+ months.