Another year has flown past and it’s my Birthday which means a Birthday bake was in order! Since I’ve been on a health kick since the start of the year, I am grabbing any opportunity to bake with both hands. Especially when it isn’t related to wedding cake prep I am trying my best to bake something I’ve never made before. It’s been months since I’ve made cupcakes so wanted to try a new cupcake creation.
Oreo seems to find it’s way into so many treats nowadays! From milkshakes to ice cream, cookies and cakes, there is something delicious about the cookie and cream flavour. It’s a big guilty pleasure of mine too and I think you would struggle to find someone who dislikes the flavour.
The great thing about cupcakes is that you can get creative and add whatever your favourite sweets/biscuit/chocolate is in some way to them. All you need is to match the flavour of such to a cupcakes flavour and buttercream and then use it as a topping. I’ve done this before with Bourbon Cupcakes which you can find the recipe for here. Another example is Mint Aero which I also posted the recipe for- click here for that recipe! It is honestly so simple. Oreo is a great example of this- a chocolate sponge (which I crushed some of the biscuit into) and then a plain buttercream which again only needed crushed biscuits in to get it’s flavour. Get thinking and you can create your own favourite cupcake recipe!
This recipe is really easy and quick too- it wont take hours of slaving away!
Recipe was inspired by a range of my favourite bakers/bakeries: The Hummingbird Bakery, Jane’s Patisserie.
(makes 12 cupcakes or 9 large muffin size cupcakes)
- 100g Plain Flour
- 2 1/2 Tablespoons of Cocoa Powder
- 140g Caster Sugar
- 1 1/2 Tespoons of Baking Powder
- 40g Margarine
- 120ml Whole Milk
- 1 Egg
- 1/4 Teaspoon of Vanilla Extract
- 4-5 Rougly Crushed Oreos
- 160g Margarine
- 400g Icing Sugar
- 6 Oreos
- 3 Tablespoons of Whole Milk
- Oreos halves (I’d buy a packet for this)
- Preheat the oven 170 degrees and plave cupcakes cases into a cupcake tin or if you’re wanting bigger cakes use muffin cases in a muffin tray
- In a large bowl, using an electric hand hels whisk, mix together the flour, cocoa, baking pwoder and margarine. It will resemble sand when everything has been combined prperly.
- In a small jug whisk together the egg, milk and vanilla essence using a fork until well incorperated.
- Pour half the egg mix into the dry ingredients and beat together using the electric whisk on a high speed. Eventually all lumps will gone and the mix will come together in a paste like consistency.
- Slowly add the remainder of the egg mix beating on a slow speed. Continue mixing for about 1 minute after.
- Spoon the mix into the cake cases making them about 3/4 full. Bake for 20-25 mins (check on them after 20) You’ll know they’re done as when you touch them they spring back. Or when you put a skewer in, it will come out clean. I make the icing whilst the cakes are baking so I can put it in the fridge for a while to make the piping cleaner- see step 8 onwards.
- Once cooled slightly place on a wire rack.
- To make the icing sieve the icing sugar into a bowl then add the butter. Using a handheld whisk beat the two together until they form a buttercream consistency.
- Blend the Oreos in a food processor until it’s sand like- add to the buttercream and beat until well mixed.
- Add 1 Tablespoon of milk at a time to loosen the buttercream slightly. Place in the fridge until you are ready to pipe your cakes/ until the cakes are competely cooled
- Pipe you cakes and as a finishe touch I snap an oreo in half and bury into the buttercream on one side.