My Much Loved Oreo Cupcake Recipe

Yesterday it was my cousins birthday so I thought it would be nice to bake some Oreo cupcakes to take with us when we visited him. I have baked Oreo cupcakes so many times and I have adapted the original recipe I had a number of times, but I think I may have just managed to perfect it with the latest experiment, here's what I did..... 

Ingredients

{Makes 12}

150g Unsalted butter (at room temperature)

150g Caster Sugar

3 Large Eggs

150g Self Raising Flour

Pinch of Salt

1.5 packs of Oreo Biscuits

12 mini Oreo Biscuits (for decorating)

Frosting

Half a pack of Oreo biscuits

500g Icing Sugar Sifted

160g Unsalted butter (at room temperature)

50ml Whole Milk

Couple of drops of Vanilla Extract

Method

Preheat the oven to 180c, middle shelf ready. Line a 12 hole cupcake tray with cases and a whole Oreo Biscuit for a little surprise!. Cream together the butter and sugar until light and fluffy. Then add the eggs one by one, beating together after each addition. 

If at any time the mixture looks like it has curdled then add a little bit of flour and beat it like mad until it looks uniform again. To be honest, even if it looks a little curdled it does not really affect the texture of the cupcake - it will still taste delicious. 

Add the flour and mix, together with the salt, and then fold in half a packet of the Oreos (crumble them up first).

In the oven

Divide the mixture between the 12 cupcake cases and then bake for around 25 minutes (oven temperatures are often not very accurate and vary so much) or until they feel spongy and smell cooked. 

Once the cakes are cooked remove them from the oven and leave them to cool completely in the tin.

Frosting

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Now fold in the remaining half packet of crumbled up Oreo Biscuits 

It is quite hard to pipe the mixture onto the cupcakes because of the Oreo bits but if you have a piping nozzle big enough for the Oreo bits to get through then it is worth a try. 

You can decorate the cakes with your mini Oreos if you wish.

Serve with a cold glass of milk!