Ultimate Cookies & Cream Oreo CupcakesEgg
Indulge in the ultimate Cookies & Cream Oreo Cupcakes! These decadent treats feature a moist, deep chocolate sponge made with black cocoa for an intense flavor profile, perfectly mirroring the classic cookie. Each cupcake is filled with a silky vanilla cream center and topped with a generous, chunky Oreo-infused buttercream frosting. Finished with a drizzle of melted chocolate and a crunchy cookie half, these irresistible cupcakes are a dream come true for any cookies and cream lover.
Ingredients
125 ml Butter Milk
125 ml of cold coffee
105 ml Vegetable Oil
2 small Egg
185 g Castor Sugar
140 g All-Purpose Flour (Maida)
1 tsp Salt
35 g Coco Powder
40 g Dark Coverture Chocolate
100 ml Heavy Cream
1 tsp of icing sugar
1/2 tsp of bicarbonate of soda
3 tbsp of whole milk
75 g Oreo Cookies
200 g Unsalted Butter
50 g of malted chocolate
75 g of oreo cumbs
Instructions
1
Preheat your oven to 160°C and line a muffin tin with 12 cupcake cases
2
In a large bowl, whisk together the buttermilk, cold coffee, vegetable or sunflower oil, and eggs until well combined.
3
In a separate bowl, mix the caster sugar, plain flour, bicarbonate of soda, salt, and black cocoa (or regular cocoa powder).
4
Gradually pour the dry ingredients into the wet mixture and whisk until smooth
5
Stir in the chocolate chips.
6
Stir in the chocolate chips.
7
Pour the batter into the cupcake cases, using a jug and a spoon to ensure even distribution.
8
Pour the batter into the cupcake cases, using a jug and a spoon to ensure even distribution.
9
Bake for approximately 22 minutes. Test for doneness by pressing the top; the sponge should spring back. If they sink, bake for an additional minute.
10
Bake for approximately 22 minutes. Test for doneness by pressing the top; the sponge should spring back. If they sink, bake for an additional minute.
11
Allow the cupcakes to cool completely on a wire rack.
12
Allow the cupcakes to cool completely on a wire rack.
13
In a small bowl, whip the double cream and icing sugar together until thick and stable.
14
In a small bowl, whip the double cream and icing sugar together until thick and stable.
15
Use an apple corer or the end of a teaspoon to remove the center of each cooled cupcake. (Save the cake cores for snacking!)
16
Use an apple corer or the end of a teaspoon to remove the center of each cooled cupcake. (Save the cake cores for snacking!)
17
Fill the center of each cupcake with the whipped cream using a piping bag.
18
Fill the center of each cupcake with the whipped cream using a piping bag.
19
In a bowl, whip the softened unsalted butter until fluffy and pale.
20
In a bowl, whip the softened unsalted butter until fluffy and pale.
21
Gradually add the sifted icing sugar, whipping well between additions.
22
Gradually add the sifted icing sugar, whipping well between additions.
23
Add the milk one tablespoon at a time, mixing until you achieve a smooth, spreadable consistency. 4. Fold in the crushed Oreo crumbs.
24
Add the milk one tablespoon at a time, mixing until you achieve a smooth, spreadable consistency. 4. Fold in the crushed Oreo crumbs.
25
Using a large round nozzle, pipe a generous swirl of the chunky buttercream onto each filled cupcake
26
Using a large round nozzle, pipe a generous swirl of the chunky buttercream onto each filled cupcake
27
Drizzle the tops with melted chocolate and finish by placing half an Oreo on each cupcake for decoration.
28
Drizzle the tops with melted chocolate and finish by placing half an Oreo on each cupcake for decoration.
