Oreo Cupcakes

Everyday of the holidays I would wake up at 7.30 just so I could watch Cupcake Wars. You may think I’m crazy waking up so early on the holidays, but this show is so different in the sense that the competitors would make these unique cupcakes such as Cannoli Cupcakes or Mojito Cupcakes and I was so drawn to see what creation they would make next. To say the least, I was really inspired.  After watching a couple of episodes I immediately started searching for a cupcake that was a bit different. That is when I dreamt of Oreo Cupcakes.

I made these cupcakes for a school bake sale and I am not lying when I say, they sold out in 30 seconds. It was definitely a matter of first in first served with the one’s left out questioning, “where did all the Oreo cupcakes go?” Maybe it was because they’re a cupcake you don’t see or hear of too often or maybe it’s just because they look so damn good and pretty, but whatever it is, people LOVE them!

These cupcakes have an Oreo down the bottom, cake in the middle and Oreo cream cheese frosting on top. The different textures and layers are so beautiful all together and complement one another. You would think that after adding batter and baking the cupcake that the Oreo down the bottom would either go soggy or hard, but it is as if they’re not baked at all and they remain their fresh texture. When you eat it, you have to eat it as if it is one thing and what I mean by this is take a bite of the cake from top to bottom. I promise, you want be let down.

If you don’t have the time to make the Chocolate Cupcake batter, just buy a good quality packet cake mix such as Betty Crocker’s Devil Food Cake (makes 24 cupcakes) and add half a packet of crushed Oreos in the mixture and then top with this amazing icing recipe.

Chocolate Cupcakes

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

½ a packet of Oreo biscuits chopped into small bits

24 whole Oreo biscuits

Preheat oven to 190 degrees Celsius. Line a muffin tray with cupcake liners. At the bottom of each liner place an Oreo biscuit.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let it cool to room temperature.

In another bowl whisk together the flour, baking powder and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Stir in the crushed Oreo biscuits.

Fill each cupcake liner/cup about two-thirds full with the batter and bake for approximately 16-20 minutes or until risen, and a toothpick comes out clean. (Do not over bake or cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled frost with icing. You can either spread the icing on the cupcakes with a small spatula or use a large piping bag and make swirls. Top with a mini Oreo and enjoy. These cupcakes are best the day they are made, but can be covered and stored in an air tight container for a few days (in the fridge).

Oreo Frosting

250g cream cheese, at room temperature

125g unsalted butter, softened

1 teaspoon vanilla essence

3¾ cup icing sugar

½ packet of Oreo biscuits, processed (in a food processor till fine crumbs)

1 packet of mini Oreos (for decoration)

In the bowl of an electric mixer place the butter and cream cheese. Beat until incorporated and smooth. Add the vanilla essence and beat for another minute. Slowly add the icing sugar. Continue beating until light and fluffy. Add the crushed Oreos and beat until just incorporated.