Hidden Oreo Cupcakes
Rich, moist chocolate cupcakes with a whole hidden Oreo cookie.
Ingredients
For the Cakes
- 175 ml Boiling Water
- 50 grams Cocoa Powder
- 2 Eggs
- 1 tsp Vanilla Extract
- 12 Oreos or equivalent chocolate sandwich biscuit
- 175 grams Plain flour All Purpose
- 0.5 tsp Bicarbonate of Soda
- 0.5 tsp Salt
- 225 grams Caster Sugar
- 175 grams Unsalted butter or Margarine Softened
For the Buttercream
- 6 tbsp Unsalted Butter
- 450 grams Icing Sugar
- 3 tbsp Almond Milk or any liquid
- 5 Oreos
Instructions
To Make the Cakes
- Preheat the over to 160°C Fan or 180°C Conventional.Line a muffin tin with muffin cases and place 1 Oreo in each.
- In a jug whisk together 175ml of Boiling Water with the Cocoa Powder and set aside to cool to room temperature.(To speed this up I put it in a sink of cold water so the water comes up the sides to just above the cocoa line and whisk gently to cool quickly)
- In a bowl combine the Plain Flour, Bicarbonate of Soda, Salt and Caster Sugar.(I sieve the Flour, Bicarb & Salt and then using a whisk mix the sugar in to have an even crumb)
- Once the Cocoa and Water mixture is at room temperature add the Vanilla Extract and both Eggs, Whisk until smooth.
- Add the Butter (or Margarine) to the Flour, Sugar etc and pour in 1 third of the Cocoa mixture. Stir together until smooth.
- Add another third of the Cocoa and beat it in.Repeat with the final third.
- Pour into cases engulfing the Oreo at the bottom. you want to fill the cases to 2 thirds full.Bake in the oven for 20 – 22 minutes.Once the cakes are springy and remove and let them cool in the pan.
To Make the Buttercream
- Scrape out the white filling of each of the 5 Oreos and set aside.Place the Black discs of the Oreos into a chopper and blitz to a very fine crumb.(You could put these in a bag and bash if you wish)
- In a bowl beat the Butter and the white filling from the Oreos until smooth and creamy.Sieve in 150g the Icing sugar and beat until combined.Add 1 tbsp Almond Milk.Repeat with 150g Icing Sugar and 1 tbsp Almond Milk.
- Add the Final 100g Icing Sugar, the final 1 tbsp Almond Milk and the 4 tbsp Oreo crumbs.Mix until thoroughly combined and pipe-able, or spreadable if you prefer.Adorn the top of each cooled cupcake with the Oreo buttercream and if you have crumbs left over scatter them over the top also.