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
1 egg
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 Oreos
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.
could you please let me know which parts of the recipe are ingredients for cupcakes and which are for the icing?
ReplyDeleteAll the ingredients listed are the cupcake ingredients. There are instructions for the icing - where it tells you 'to frost', to make it you use the discarded tops of the oreos and combine with a vanilla buttercream frosting
ReplyDelete(125g butter, 3-4 cups sifted icing sugar (depends on the consistency you are after), 1 teaspoon vanilla essence and 2 tablespoons milk) - easy :-) Hope you enjoy them!
hey there if this is any help i used this recipe - http://www.bakerella.com/cookies-and-cream-cupcakes/
ReplyDeleteThe cupcakes turned out perfectly, the only difference is the oreo cookies rise which i think i much prefer anyway. I didn't want to use shortening in my icing as the recipe said so also used a vanilla butter cream icing with some whitener and oreo crumbs which tasted very yummy
Hi I found the recipie for the picture I know its too late now but it might help :)
ReplyDeletehttp://www.foodsnots.com/2011/05/death-by-oreo-cupcakes.html
Hello Melissa and Courtenay,
ReplyDeleteThanks for creating this awesome blog!
I am wondering why my vanilla butter-cream icing is always more yellow than white. Is there anyway to rectify that? I have tried adding more milk to no avail :(
Thanks for your help!!!
Hi Kelvin. There are a few things that might help...
ReplyDelete1. Make sure you start with room temp/soft butter and that you really cream/mix it until it is light and fluffy, it will go a creamy colour and progressively whiter as you add icing sugar.
2. Use unsalted butter it is much lighter than your standard butter.
3. You can also get some white gel colouring and add it like you would other colourings - I haven't personally tried this but understand that it is quite effective.
Hope this helps :-)
Thanks a lot :) Will definitely whip it longer next time I make them :)
ReplyDeleteHey does this recipe make 20 cupcakes? Thanks.
ReplyDeleteHi Ruth, yes you should get 20 cupcakes (maybe even a couple more) out of this recipe :-)
DeleteI've made these lots and they are soooooooo yummy.
ReplyDeletehello Melissa and Courtenay, again thanks for the great recipe!!!! i have made this but my oreo that i put at the bottom floated to the top after i pour in the batter, do you know why does that happen? i cant make it stay at the bottom like how your picture did.
ReplyDeleteBy the way, do you only use whisker for this recipe or i can also use the stand mixer?:)
thanks, Adelene
Hi Adelene
DeleteNo idea why your cookie is floating to the top, mine have always fitted reasonably snuggly in my cupcake papers, there is no special trick to it.
The beauty of this recipe is that is can be whisked by hand - no fancy equipment needed but you can use a hand mixer or stand mixer if you want :-)