Oreo cupcakes!
Updated: Jan 19, 2021
Ingredients -
125g self raising flour
100g light brown sugar
100g granulated sugar
80ml vegetable oil
120ml buttermilk or whole milk
30g cocoa powder
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt
Buttercream -
200g unsalted butter, room temperature
400g icing sugar
2 tsp whole milk
1 tsp vanilla extract
9 Oreos, finely crushed
Equipment -
Cupcake cases - https://amzn.to/2XUk8ry
Piping bag - https://amzn.to/39LRgrh
Closed star piping tip - https://amzn.to/35TpJ69
Disclaimer -
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Instructions -
Preheat your oven to 160 degrees fan and line a cupcake tray with 12 cases.
In a bowl whisk together the flour, cocoa powder, salt, both sugars and bicarbonate of soda.
Add the egg, buttermilk, oil and vanilla. Whisk until combined.
Pour the cupcake batter evenly between the cases. Fill them just above half way.
Bake in the oven for 18-20 minutes or until a knife comes out clean when inserted.
Once baked, set aside to cool and move on to making your buttercream.
Beat together the butter, icing sugar, vanilla and milk until smooth and creamy.
Fold in the crushed Oreo pieces until well combined.
Either pipe or spread the buttercream on top of the cooled cupcakes. If you like, place an Oreo on top and drizzle some chocolate sauce for decoration.
Serve and enjoy!