BAKING | Triple Oreo Cupcakes

Wednesday, 6 August 2014 ·

My baking obsession is getting a little out of hand excuse is that with moving house I've been trying to use up all the food in my cupboards and so clearly I had to yet more baking! I recently discovered Cupcake Jemma's YouTube channel (how have I only just discovered it?!) and was during one of my marathon sessions catching up on all her videos I was instantly drawn to her Cookies & Cream Oreo Cupcakes and couldn't resist making them for myself.


For the cupcakes: 
- 110g self raising flour
- 15g cocoa powder
- 1/4 tsp. bicarbonate of soda
- Pinch of salt
- 125g caster sugar
- 135g unsalted butter (softened) 
- 2 large eggs
- 1 1/2 tbsp. whole milk
- 1/4 tsp. vanilla extract
- 1 1/2 packets Oreos

For the buttercream: 
- 200g unsalted butter (softened) 
- 450g icing sugar
- 3 tbsp. whole milk
- 1/4 tsp. vanilla extract
- 1/2 packet Oreos (crushed) 


1. First of all preheat your oven to 170 degrees Celsius or 335 degrees Fahrenheit and prepare your cupcake baking tray by lining it with cupcake cases. 
2. Sift all of the dry ingredients into a large bowl. 
3. Add in the unsalted butter and eggs and whisk together until well combined. 
4. Add the whole milk and vanilla extract whilst whisking. 
5. Add 1 whole Oreo cookie to the bottom of each cupcake case. 
6. Place a spoonful of your mixture into each case so that it is approximately 2/3 full. 
7. Now place the baking tray in the centre of the oven for approximately 22 minutes or until a skewer, when placed in the middle of the cake, comes out clean. 

Now to keep you occupied whilst the cupcakes are baking away it's time to make the buttercream icing. 
1. Whisk the unsalted butter until pale and fluffy - this may take up to 5 minutes so be patient. 
2. Add half of the icing sugar and whisk for 2 minutes (starting slowly), once combined add the other half. 
3. Slowly add the whole milk and vanilla extract whilst whisking. 
4. To make the buttercream a little more exciting, blitz the Oreo cookies in a food processor until you have a fine granules - you could always do this by popping the cookies in a plastic bag and bashing them with a rolling pin if you don't have a food processor. 
5. Fold the crushed cookies into the buttercream. 
6. By now the cakes should be done so place the icing into a piping bag and get piping! I recommend waiting until the cakes have cooled to ice them so that your icing doesn't melt. 
7. As a final finishing touch and to make them just a little over the top add another Oreo cookie onto the top of each cake! 

And now...finally...dive in and enjoy! 
This was so much fun to bake although I didn't get to enjoy too many of them as a certain someone was found munching on them at every opportunity and before I knew it there was only one left! These are a definite crowd pleaser and they look fantastic considering how easy they are to make. 

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