And yes – they are as good as their name suggests!
These came about as Imogen (my youngest sister) sent me the picture below and suggested I make them for her when she was home over the holidays for her birthday.
Unfortunately the picture didn’t come with a recipe so I adapted one of mine to make a rich chocolate cake.
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups flour
½ cup milk
110g dark chocolate (to combine with milk)
150g butter (melted)
1 teaspoon vanilla essence
Pinch of salt
½ cup boiling water
20 mini Oreos (for decoration)
Line cupcake tin with cupcake papers. Twist Oreos and place the side with the cream on the bottom of the cupcake papers (cream side up). Save the tops of the Oreos (you will need them for your icing).
Place all ingredients for cupcakes in a bowl EXCEPT the water. Ensure that you have melted the butter and you have melted the chocolate in the milk and they are well combined. Add water last - do not mix until it is added. Mix well to combine all the ingredients.
Bake in a 180°C oven (fan bake) for 15 minutes (or until skewer can be removed cleanly or the they spring back when touched).
To frost – place 12 Oreo tops in a food processor and pulse until they resemble fine crumbs, set aside and make a vanilla buttercream icing. Once your frosting has reached a consistency you are happy with add in the Oreo crumbs and combine. Top the cupcake with a mini Oreo to finish.
* If you want to be really fancy (like me, in the pictures below) you could make extra vanilla buttercream and separate it before adding the Oreo crumbs. This frosting can be injected into the center of cupcakes.