Yes yes I know oreo cupcakes are nothing new, in fact I think that’s the recipe that almost always pops up when I am trawling website after website looking for some cakey inspiration.
However, after a recent trip down to London that involved a visit to Crumbs and Doilies, I was inspired to try my hand at some of Cupcake Jemma’s cookie and cream cupcakes that literally made my mouth water as I watched the video.
I am not going to sugar coat this recipe because in baking world – stuff doesn’t always go to plan. My first batch of cakes turned out like s***.
They were so sad and deflated as I took them out of the oven and just didn’t look all that appetising. I must admit, I have had this problem before in a recipe that involved malt powder. I’m not sure if it is coincidence, bad luck or my novice baking skills but I am beginning to learn that overcomplicating the recipe sometimes does more harm than good.
It also doesn’t help that I don’t have a mixer (it’s on my wish list) but yeah, at the moment, I am still mixing everything by hand. Maybe I’m just not reaching that cloud like consistency that a quality mixer can make but who knows – sometimes it just doesn’t work out and that’s baking for you.
So I stripped this recipe back down to a simple chocolate cake recipe and had another go. I chose to stick with Cupcake Jemma’s oreo buttercream, which is creamy and crunchy all at the same time. Whack half an oreo biscuit on top to make it ‘grammable and there you have it, oreo cookie cupcakes.
For the chocolate cupcakes –
- 110g caster sugar
- 110g self-raising flour
- 1tbsp cocoa powder
- 1tsp baking powder
- 110g margarine (I use stork)
- 1 tbsp whole milk
- 2 large egg
- 1/2 tsp vanilla extract
For the oreo buttercream –
- 200g margarine
- 450g icing sugar
- 2tbsp whole milk
- Six oreo biscuits, crushed to a crumb like consistency
- Half an oreo biscuit to decorate
1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Sieve the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon.
2. Whisk the eggs whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.
3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the oreo buttercream.
4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar and milk and beat until it is creamy.
5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large round nozzle tip. Pipe the buttercream onto the cakes and finish with an oreo biscuit. I bang my oreos straight in the middle but you can be as artistic as you like.
Hope you enjoy!