'Death by Oreo' cupcakes!

Sorry for how quiet it's been here the last month! I had exams so had to get my head down and hit the books for a couple of weeks in preparation. However, it's over and done with now, so normal service shall resume!

'Death by Oreo' cupcakes (makes roughly 20)

Ingredients:

2 packets of normal sized Oreo cookies

1 box of mini sized Oreo cookies

Dry Ingredients:

225g self-raising flour
225g sugar
21g cocoa powder
1 teaspoon baking powder
¼ teaspoon of salt

Wet Ingredients:
120ml milk
2 eggs
55g chocolate (melted)
110ml boiling water
90ml oil
½ tablespoon vanilla

Method:

1. Preheat oven to 180 degress celcius.

2. Line a muffin pan (a cupcake pan will be fine if you don't) with large paper cases.

3. Take an oreo, and carefully twist it open. Place the biscuit with the icing on at the bottom of the case, repeat. (It's good to have an extra packet of Oreos for the inevitable casualties!) Keep the other half of the oreo for the frosting.

3. Place your chocolate in a small bowl, and then place over a pan of simmering water until it is melted. Remove from heat and allow to cool slightly.

4. In a large bowl, whisk together all your dry ingredients.

5. In another large bowl, whisk your eggs until they thicken slightly and turn pale in colour.

6. To the egg mix, add in the milk, vanilla and oil and whisk well.

7. Then add in the cooled chocolate, and again whisk.

8. Add the wet mix into the dry mix, (or vice verus depending on which bowl is bigger!) and mix just to combine. Then mix in your hot water.

 9. Fill the cupcake liners about 3/4 of the way full (due to this it was hard to work out how many cupcakes the recipe would actually produce, so I had a couple without oreos in the bottom).

 10. Bake in the oven for around 15-18 minutes, or until when the sponge bounces back when pressed lightly with a fingertip.

 Frosting ingredients:

125g unsalted butter

250g icing sugar

1-2tbp milk

1 tsp vanilla extract

Oreo halves (crushed)

1. While the cupcakes are cooling, you can make a start on the frosting. First of all, take your oreo halves and blitz them either in a food processor, or place in a freezer bag and bash with a rolling pill until they reach crumb consistency.

 

2. Whisk together the butter and icing sugar, adding a splash of the milk and vanilla extract until the mixture is light and fluffy.

3. Mix in the oreo crumbs.

 4. Once the cupcakes are cooled, either pipe on the frosting with a piping bag and nozzle, or just spread over the cake with a knife.

5. Cut a mini oreo in half, and place it on either side of the cupcake. (Note, best to do this before serving, as mini oreo's go soft very quickly in the frosting!)

 Recipe adapted via a cup full of cake.

Home-made Oreos!

This month's TSR bake was chosen by Sarah over at Internet Gems! The recipe can be found Sugar Cooking. Though, I used Sarah's adaption because it was already in grams for me, so if you're the same you can find it here!

Home-Made Oreos
Ingredients (for the cookie, makes around 25-30)

160g plain flour

8tbsp cocoa powder

1 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

250g sugar

140g room-temperature butter

1 large egg

Method:

1. Mix the dry ingredients together in a large bowl, then, using an electric mixer, add the butter and the egg. 

2. Mix until the ingredients come together to form a dough. (Note: Mine wasn't combining at all, so I cracked another egg in there!)

3.Take a pinch of the dough, and roll into a ball. Place on baking paper and slightly flatten the ball. Space the balls at least two inches apart because they spread! (For lack of another baking tray, I did a load in a muffin pan which actually made the sizes quite uniform! So if you're wanting equal sized cookies I'd suggest that).

4. Bake for nine minutes at 190 degrees.

5. Remove from oven and leave to cool on tray for a few minutes before transferring to a wire tray to cool completely.

For the filling I used the vanilla buttercream I use for practically everything from Hummingbird which is very similar to the recipe here albeit more butter.

Ingredients for the filling:

115g butter

260g icing sugar

2 tsp vanilla extract

2 tsp milk (if required)

1. Place butter in mixing bowl and beat with electric mixer at a low speed before gradually adding in the icing sugar and vanilla extract.

2. Turn the mixer to high and beat for 2-3 minutes until filling is light and fluffy.

3. Take a teaspoon amount of the filling and place on the flat side of the cookie, before finding one of a similar size and sandwiching them together.