Oreo Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 Cakes
Skip to ingredients
Ingredients
For the Cakes
- 200g Plain Flour
- 40g Cocoa Powder
- 280g Caster Sugar
- 3 tsp Baking Powder
- Pinch of Salt
- 80g Unsalted Butter
- 240ml Whole Milk
- 2 Egg
- 1/2 tsp Vanilla Extract
- 12 Oreo Biscuits
- 12 Muffin Cases
For the Frosting
- 200g Plain Flour
- 40g Cocoa Powder
- 280g Caster Sugar
- 3 tsp Baking Powder
- Pinch of Salt
- 80g Unsalted Butter
- 240ml Whole Milk
- 2 Egg
- 1/2 tsp Vanilla Extract
- 12 Oreo Biscuits
- 12 Muffin Cases
- 100g Unsalted Butter
- 160g Cream Cheese
- 350g Icing Sugar
- 6 Oreo Biscuits
Method
- STEP 1Preheat the oven to 170C/160 fan. Line a muffin tray with paper muffin cases. twist 12 Oreos to separate them, and place half in each case, with the cream facing upwards.Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and mix until you get a sandy consistency and everything is combined.
- STEP 2Whisk the milk, eggs, and vanilla extract together in a separate jug, then slowly add half into the flour mixture, and beat well to get rid of any lumps. Gradually add the rest of the milk mixture whilst mixing until smooth.
- STEP 3Add the mixture to the paper cases, making sure they are equally full (about two-thirds). Bake the cakes in the oven for 20-25 minutes.
- STEP 4Whilst the cakes are cooking, smash up 6 Oreos in a bag and set aside. Whisk the butter, cream cheese and icing sugar until light and fluffy. Then, gently fold in the Oreo Crumbs.
- STEP 5When the cakes have cooled, pipe the icing onto the cakes and use any left over Oreos to decorate.
