Oreo Cupcake (by Cupcake Jemma)

I made these cupcakes last week for a friend in work. He had asked me to bake some cakes for him to bring in for his birthday (I still think that tradition is weird!). After sampling some of the previous bakes I had brought into work he requested my Jam and Cream Swiss Roll and Passion Fruit Cheesecake. He then asked me to bring in something else and left it up to me to decide. I had recently seen a video on YouTube belonging to Cupcake Jemma. Jemma Wilson is the founder and owner of Crumbs and Doilies Cupcakes and shares the most delicious recipes on her YouTube channel. Head over to her website and have a look at some of the amazing cupcakes and cakes she bakes.. delicious!! 

So I decided to make these cupcakes and even though I hadn't made them before after watching Jemma's video a few times I decided to crack on and just do it! They turned out perfectly and they were so delicious! They are by far the nicest cupcake I have ever had.. but don't take my word for it.. try them yourself!! Just a quick apology.. I didn't take any pictures of these cupcakes myself as i was absolutely shattered after an evening of baking. My flatmate took one that I stole from Snapchat (below) that those of you who follow me on facebook, instagram or twitter will have already seen! 

Ingredients:

Cupcakes

85g Self Raising Flour

25g Malt Powder (Horlicks or Ovaltine Malt Drink)

15g Cocoa Powder

1/4 tsp Bicarbonate of Soda

Pinch of Salt

125g Caster Sugar

135g Unsalted Butter (at room temperature)

2 Large Free Range Eggs

1 & 1/2 tbsp of Whole Milk

1/4 tsp Vanilla Extract

2 Packets of Oreo Cookies

Frosting

200g Unsalted Butter (at room temperature)

450g Icing Sugar

3 tbsp Whole Milk

1/4 tsp Vanilla Extract

1/2 Packet of Oreo Cookies (crumbed)

Prepare:

Line a cupcake / muffin tin with cupcake liners (recipe makes 12 cupcakes) and preheat the oven to 170C.

Method:

Sieve together your flour, horlicks, cocoa powder, bicarb, salt and sugar in your mixing bowl. Add your butter and eggs and mix on a medium speed. Once well combined add your milk and vanilla extract and mix for a further minute. 

Place one whole Oreo cookie in the bottom of each cupcake case then fill the cupcake case 3/4 way full with your mixture (about a heaped tablespoon). Place in the oven to bake for about 22mins or until a cocktail stick stuck in the middle comes out clean. Remove from the oven and leave to cool on a wire rack while you make your frosting. 

Start by placing your butter in your mixer and beat for about 5 mins on a medium speed until the butter is pale and fluffy. Add in half of your icing sugar and mix until combined. Repeat with the second half of the icing sugar and mix for a couple of minutes. Turn down the mixer to a slow speed and add the milk and vanilla extract and mix until combined. Turn off your mixer and Fold in your Oreo Crumbs. I crumbed my Oreo cookies in a food processor until I got a fine crumb but you can also put them into a Ziploc bag and bash with a rolling pin! 

Put your icing into a piping bag and pipe onto your cupcakes or simply spread the delicious frosting all over the top of the cupcake. I then decorated the cupcakes with half an Oreo cookie  (or use a whole cookie) stuck into the frosting. You can never have too many Oreos in one cupcake!! 

(image from Google image search)

I hope you do try these cupcakes.. believe me they are to die for!! Have a look at Jemma's YouTube video too for a better look at these yummy cupcakes! 

Happy Baking! 

O x