Look at it. Is it pure perfection in cupcake form? Well that depends on your idea of the perfect cupcake. If the words Oreo, chocolate and buttercream appearing in the same sentence excites you then you may want to keep reading.
It’s no secret that I have a sweet tooth. I’m the first to admit that I might even have a little bit of a problem. I mean the chocolate cupboard alone is excessive, but now biscuits and other sweets are making their way in I think it’s time I reevaluate some things.
Who am I kidding. I’d be totally and utterly miserable. I know this because I recently embarked on a detox diet, one that involved lots of fruit, vegetables, whole grains and of course no sugar, chocolate, biscuits, cake, sweets etc. It’s been sad times. So when a friend’s birthday came up over the weekend I jumped at the chance to whisk up something seriously sexy. That’s where these bad boys come in.
An Oreo cookie sits willingly at the base, smothered in a deliciously moist and chocolatey devil’s food cake, topped with a simple buttercream frosting and sprinkled with crushed cookies. Could it get any better? These are not for the faint-hearted or diabetic.
Oreo Cookie Cupcakes
Makes 16 cupcakes
16 Oreo cookies
For the devil’s food cake:
175ml boiling water
50g cocoa powder (I use Green & Blacks)
2 large eggs
1 teaspoon vanilla bean paste
175g all-purpose flour
220g caster sugar
Pinch of salt
1/2 teaspoon bicarbonate of soda
150g unsalted butter, room temperature
For the buttercream frosting:
400g icing sugar, sifted
250g unsalted butter, room temperature
4 tablespoons of milk
Start by preheating the oven to 180c and lining a cupcake/muffin tray with cases.
Twist the Oreo cookies pulling them apart and place the side with the cream at the bottom of each cupcake case. Set aside the other halves of the cookies for later.
Mix together the boiling water and cocoa powder in a bowl and leave to cool to room temperature. Once cooled whisk in the eggs and the vanilla bean paste.
Using a stand alone mixer or in another large bowl, whisk together all of the dry ingredients, then beat in 1/3 of the chocolate mix and 1/3 of the butter. Mix until incorporated then add the rest of the chocolate/butter in two more goes.
Pour the mixture into your cupcake cases and bake for 20 minutes or until a cocktail stick comes out clean. Remove from the tray and leave to cool on a wire rack. Once cooled using a large round piping nozzle, press into the centre of each cupcake, twist and pull out the centre. Why? Keeping reading.
To make the buttercream, beat the butter until it becomes pale in colour. Add half of the sifted icing sugar and 2 tablespoons of milk and whisk until incorporated, then add the other half of the icing sugar and another 2 tablespoons of milk and mix until you have a smooth buttercream. Pipe the icing inside and on top of your cooled cupcakes in circular mounds.
Place the leftover Oreos in a plastic bag and break up into small chunks and pieces using a rolling pin. Sprinkle the broken cookies over the cupcakes.