Oreo Cupcake Delight (Print)
These chocolate cupcakes hide an Oreo at the bottom and are smothered with creamy frosting bursting with cookie bits. A perfect pick for cookie enthusiasts!
# Ingredients:
01 -
1 cup plain flour.
02 -
1/2 cup cocoa powder.
03 -
1 tsp baking powder.
04 -
1/4 tsp salt.
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1/2 tsp baking soda.
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1/2 cup softened, unsalted butter.
07 -
1 cup granulated sugar.
08 -
2 eggs, large.
09 -
1 tsp vanilla flavoring.
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1/2 cup milk.
11 -
12 Oreo cookies, split in half.
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1 cup softened, unsalted butter (for the frosting).
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3 cups icing sugar (for the frosting).
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1 tsp vanilla essence (for the frosting).
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2 tbsp heavy cream (for the frosting).
16 -
6 crushed Oreo cookies (for the frosting).
# Steps:
01 -
Heat up your oven to 350°F (175°C) and get a cupcake tin ready with liners.
02 -
Whisk the cocoa, flour, salt, baking soda, and baking powder in a mixing bowl. Put it aside for later.
03 -
In a separate big bowl, beat butter and sugar together until it’s all fluffy. Throw in the eggs one at a time, blending well after each. Stir in the vanilla.
04 -
Slowly add the dry mix and the milk alternately into the wet batter, stirring till it’s smooth and no lumps remain.
05 -
Pop an Oreo cookie half at the bottom of each liner (cream on top if you prefer). Then spoon batter over it, filling each liner about 2/3 full.
06 -
Bake for 18 to 20 minutes, or until a toothpick pushed into one comes out without much batter sticking. Let them cool down completely before you frost them.
07 -
Beat the butter until super creamy. Slowly mix in the powdered sugar until it’s fluffy and light.
08 -
Pour the vanilla and cream in, then beat till it’s soft and smooth. Gently fold in the crushed Oreos.
09 -
After the cupcakes have cooled fully, spread on the frosting. Top them with an Oreo half to finish.
# Notes:
01 -
Hint: Don’t frost until the cupcakes are totally cool, or the frosting will melt right off.