Chocolate Oreo Cupcakes

… & keeping it real.
As I filtered through the photographs I’d taken of these chocolate oreo cupcakes and weeded out the blurry etc. I considered not using this one with the less than pristine cupcake tray.

I did however want to show that when you are prepping these cupcakes you place an oreo in the base, a little trick I picked up from the newly opened ‘Johnnie Cupcakes’ in Mahon Point.
So the picture of the less than perfect cupcake tray stays and what of it? It’s a hands up to hey I’m not an obsessively scrubby type person.  My cupcake trays have baked on remnants and splatters and as for my baking trays I know they were once silvery grey and they are now various shades of black.  They will go in the bin when they start to rust but for now they’ll do fine.

Oreos.  I don’t really get oreos.  Kids love them and I hadn’t tried one until around a year ago but really if I wanted a decent biscuit with a cuppa I’d go for a chocolate hobnob not an oreo.


For these cupcake oreos I’ve baked an oreo into the base which is a regular enough chocolate cupcake mix and then topped them with a rich chocolate buttercream icing that has crumbled oreos mixed into it.

Chocolate Oreo Cupcakes
You will need (for the oreo cupcake base):
Makes 12 large
Packet of Chocolate Oreos (or regular fine too!)
165g butter
165g caster sugar
3 eggs
165g self-raising flour
6 tbsp cocoa powder
3 tbsp milk
Method:
Preheat the (fan) oven to 170C / Gas Mark 5
Line the cupcake trays with paper cases.
Place an oreo in the base of each case.
Use an electric mixer to cream together the butter and sugar until well combined and softened.
Break an egg into the mixture followed by a third of the flour and repeat until all eggs and flour are mixed in.
Mix in the cocoa powder and milk.
Heap large spoonfuls of the cupcake mixture on top of the oreo bases.
Bake in the preheated oven for 20 to 25 minutes.  Allow to cool before icing.

You will need (for the Chocolate Oreo Buttercream Icing)
Packet of Chocolate Oreos
100g dark chocolate (70% cocoa content+)
250g icing sugar
25g butter
3 tbsp hot water
Method:
Crumble 4 or 5 oreos using a food processor as fine or chunky as you would like.
Break up the chocolate and melt in a bowl in the microwave.
Sift the icing sugar into a bowl and stir in the melted chocolate.
Add the butter and hot water, mix well and finally add in the crumbled oreos.
Once the oreos cupcakes have cooled spoon dollops of the butter cream icing on top and push half an oreo on top to decorate.
Enjoy!
‘Til next time, Sheila.