Oreo Cupcakes with Cookie Frosting

Today I made Oreo Cupcakes with Cookie Frosting

Young or Old, everybody seems to have a weak spot for the Oreo. In the Cookie World they tend to come in at a League Of Their Own. Whether you're a "Twist, Lick and Dunk" kinda person or a "Eat as many as you can before people find out you have cookies" kinda person the obsession is equally as high. When I first decided to play around with adding them to my cupcake recipe I got excited but wasn't sure how they would turn out. At first I just made a regular chocolate cupcake and used crushed up Oreo Cookies in the frosting and that was all. Since then this recipe has developed and is now even more filled with the rich Oreo goodness.

In my new and improved recipe I add an extra Oreo Cookie on the bottom of each Cupcake for a crunchy surprise as well as a great visual. And another on top, well just for good measure. When I give these Cupcakes out to people they tend to use the top Oreo as some kind of cookie spoon to eat the frosting, which I think is brilliant. The cupcake itself is quite light and fluffy and almost melts in the mouth, with a creamy vanilla frosting with speckles of Oreo dust, glistening like some kind of Cookie gold. The Chocolate I use in this recipe is Wilkies Organic Batch Chocolate, An Irish company all made by hand from Bean to Bar. Newly being stocked at Ardkeen Quality Food Store. You can really taste the difference and I'd highly recommend.

Ingredients:

(Makes 12)

For the Cupcake:

115g Unsalted Butter

45g Cocoa Powder

50g Wilkie's Chocolate -Amazonas

95g All Purpose Flour

1/2 Teaspoon Baking Soda

3/4 Teaspoon Baking Powder

1/4 Teaspoon Salt

2 Large Eggs - Room Temperature

100g Caster Sugar

50g Light Brown Sugar

1 Teaspoon Vanilla Extract

100mls Milk

24 Oreo Cookies

For the Frosting:

250g Icing Sugar

150g Unsalted Butter - Room Temperature

6 Oreo Cookies

Instructions:

1. Preheat the oven to 180°C. Line your cupcake tin with cases of your choice.

2. Melt the Butter and Chocolate together in the microwave. Heat in 30 second increments, stirring between each time. You can do this step over a bowl of boiling water on the cooker but It's easier and faster in the microwave. Stir in Vanilla Extract. 

3. In a large bowl, toss the Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt until fully combined. In another bowl whisk the Eggs, Brown Sugar and Sugar until smooth. Add the cooled chocolate/butter mixture and whisk until smooth.

4. Add half the flour mixture, then half the milk. Repeat and then mix everything one last time. Don't over mix the batter as it leads to tough cupcakes. It should be quite thick at this stage so try not give in to the desire to add more milk.

5. Place an Oreo Cookie into each Cupcake case. Divide the batter between the 12 cases over the cookies. Bake for 18 minutes, or until a tooth pick or cupcake tester comes out clean. 

6. Allow to cool completely before attempting to frost.

7. For the frosting; In a bowl beat the butter for a minute or two. I normally do this by hand but feel free to use a handheld or stand mixer. Slowly add in the Icing sugar a little at a time and working through completely. 

8. Blitz the Oreo Cookies in a handheld blender until they resemble crumbs. Add the Oreo Crumbs into the Frosting and mix through. I normally chill the icing a little before frosting as it makes it easier to work with.  

9. Frost the Cupcakes using a piping bag or use a Tablespoon to place a generous amount on each then flick upwards to create a design. When frosted you can place an Oreo Cookie on top of each.

 

"People Are Like Oreos, The Good Stuff Is On The Inside"