If you love a chocolatey cupcake with a bit of crunch, this Cookie & Cream version is for you. We layer an Oreo at the bottom, bake the batter on top, and finish with an Oreo-infused buttercream and a whole Oreo for decoration.
Ingredients:
For the Cupcake Batter:
- 85g self-raising flour
- 25g Horlicks or Ovaltine malt powder
- 15g cocoa powder
- 1/4 bicarbonate of soda
- pinch of salt
- 125g caster sugar
- 135g unsalted butter, softened
- 2 large free range eggs
- 1 1/2 tbsp whole milk
- 1/4 tsp vanilla
- 2 1/2 packs of oreos
- 200g unsalted butter, softened
- 450g icing sugar
- 3 tbsp whole milk
- 1/4 tsp vanilla extract
- 1/2 pack oreos (blended in food processor to crumb consistency)
For the Cupcake Batter:
- Preheat the oven to 170°C and line a cupcake tray with cupcake cases.
- Sieve all the dry ingredients into a mixer bowl - so self-raising flour, malt powder, cocoa powder, bicarbonate of soda, pinch of salt and the caster sugar.
- Add the unsalted butter and the 2 free-range eggs.
- Start the mixer of a slow speed until the mixture comes together and then put on a medium speed for 60 seconds.
- Put the mixture down to a slow speed and add the whole milk and vanilla extract. Mix for another 20 seconds or so until incorporated.
- Take your lined cupcake tray and add an oreo biscuit to each cupcake case.
- Scoop the cupcake batter into each cupcake liner on top of each oreo biscuit.
- Bake in the oven for 22 minutes.
- Add the butter to a mixer bowl and beat for 10 minutes - the butter should become pale and fluffy.
- Add half the icing sugar (sifted) into the mixer bowl and beat for 5 minutes.
- Add the last of the icing sugar (sifted) and beat for 5 minutes.
- Add the oreos and beat for a couple of minutes.
- Add the milk and vanilla extract and beat for a final 1-2 minutes.
- Scoop the mixture into a piping bag and pipe onto the cooled cupcakes.
- Pop another oreo biscuit onto the cupcake in the middle of the icing.
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