Nia’s Oreo Cupcakes

We’re nearly approaching the end of National Chocolate Week, but we’ve still got two recipes to share from students – why not have a go at making some yourselves! Today we’ve got third year English Literature student Nia

In light of the wonderful event that is Chocolate Week, I give you the Oreo! One of the nation’s favourites, I just couldn’t resist bringing you this circular delight in cupcake form! These cookie creations are a triple threat, consisting of Oreo cake, icing and topping – perfect for an after dinner treat or a weekend celebration.

Ingredients:

  • 280g Caster Sugar
  • 80g Unsalted Butter
  • 2 Eggs
  • 240g Plain Flour
  • ½ tsp Baking Powder
  • 6 Crushed Oreo Biscuits
  • 150ml Milk

Buttercream Icing:

  • 500g Icing Sugar
  • 160g Unsalted Butter
  • 100ml Milk
  • 8 Crushed Oreo Biscuits
  • Extra Oreos for decorating

Makes 20.

Method:

  1. Preheat the oven to 160C/320F/Gas Mark 3 and line two muffin trays with cases.
  2. Using an electric whisk, cream the caster sugar and butter together until fully combined.
  3. Add in the beaten eggs and continue to mix until it reaches a smooth consistency.
  4. Next, sift in the plain flour and baking powder and continue whisking the ingredients.
  5. Add the crushed Oreos and stir until they are thoroughly distributed throughout the mixture.
  6. Gradually pour in the milk whilst continuing to stir the mixture.
  7. Spoon the mixture into the cases, filling each case 3/4 full (to leave room for the cakes to rise).
  8. Bake in the oven for 20 minutes until golden brown on top, then allow to cool before icing.

Buttercream Icing:

  1. Sift the icing sugar into a bowl and whisk together with the butter, slowly adding the milk until it reaches a smooth consistency.
  2. Add in the crushed Oreos and mix until fully combined.
  3. Top the cupcakes with the buttercream icing, using either a spoon or a piping bag (moving in a circular motion).
  4. For extra tastiness, sprinkle the cupcakes with leftover crushed Oreo pieces!

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