Shhhhh! These cheeky little cupcakes have a whole Oreo cookie hiding inside which makes for a really fun surprise. There are Oreos in the buttercream and sprinkled on top too, giving you a triple whammy of biscuity goodness that’s not too sweet.
I’m using a chocolate mudcake type recipe here because I think it stops them being too dry which can easily happen with chocolate cakes. It’s very simple, you’ll just need a couple of bowls and a whisk.
Ingredients for 20 cupcakes:
- 100g dark chocolate
- 200g plain flour
- 40g cocoa powder
- 210g caster sugar
- heaped 1/2 teaspoon bicarb
- 2 eggs
- 160ml cold coffee (instant is fine)
- 160ml buttermilk
- 140ml vegetable oil
- 2 packs Oreos
To start, preheat your oven to 160 C and pop cupcake cases in the tins. Then place an Oreo into each case – you should be left with about half a packet which you’ll need later.
Next, finely chop up the dark chocolate. I blitzed it in a food processor but whatever tickles your fancy. Sift all the dry ingredients into a large bowl, and mix in the chocolate.
In another bowl, whisk together the eggs, coffee, oil and buttermilk til combined. It might not look very tasty but have faith, it will make delicious cupcakes! Slowly pour the wet ingredients into the dry, whisking as you go until everything is nicely mixed together and looking all chocolatey.
Things can get very messy from this point! Notice how the mixture is all runny? To get it in the cases I found it easiest to put it into a jug and pour it in. You want them to be about three quarters full of mixture. It’s also a good idea to give the liquid a stir every so often as the chopped chocolate will drop to the bottom of the jug and you want it to be distributed throughout the cakes. Now you can pop them in the oven for about 20 minutes. They’re ready when nicely risen and a skewer comes out clean.
Now it’s time to make the frosting. You’ll need:
- the rest of the Oreos from the cakes
- 200g soft butter
- 1/4 teaspoon vanilla
- 3 tablespoons milk
- 450g icing sugar
Start by beating the butter. I put it in my mixer for about 5 minutes, until it went all pale and fluffy. While it’s happening, blitz up the remaining Oreos. I used a food processor but a rolling pin works equally well if you’re feeling angry.
Once the butter’s gone white in colour add the icing sugar in two stages, beating well between each. Then with the mixer on a slow speed mix in the milk and vanilla and turn up the speed again for another couple of minutes so you end up with lovely light frosting. Now it’s Oreo time! Add the crumbs to the icing, keeping back 2 tablespoons for decoration. Give the frosting another quick mix to make sure the crumbs are nicely incorporated throughout.
Now it’s time to spoon or pipe the icing on top of the cakes. I went for an open star nozzle with a piping bag to get the sort of swirly ice cream effect. Then all you need to do is sprinkle over some crumbs and you’re ready to surprise people with your sneaky Oreo cupcakes. Yum.