Oreo Buttercream Frosting Cupcakes
You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.
Servings: 12 cupcakes
Equipment
Ingredients
For the sponges
- 175 g slightly salted butter softened
- 1 tbsp vegetable oil (canola oil)
- 200 g white caster sugar (superfine sugar)
- 3 medium free range eggs
- 40 g cocoa powder (dutch processed)
- 200 g white self raising flour (self rising flour)
- 1½ tsp baking powder
- 125 ml whole milk
- 12 Oreo cookies 135g / 5oz
For the frosting
- 250 g icing sugar (powdered sugar)
- 125 g slightly salted butter softened
- ½ tsp vanilla extract
- 2 tbsp whole milk
- 8 Oreo cookies 90g / 3oz
To top
- 6 Oreo cookies 70g / 2.5oz
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan / 390F).
- Beat the butter, vegetable oil and sugar together until light and fluffy.
- Beat in the eggs.
- Add the flour, cocoa powder, baking powder, milk and vanilla. Whisk together.
- Line the muffin tray with muffin cases and place an Oreo into the bottom of each case.
- Divide the mixture evenly between the cases.
- Bake for 20-25 minutes until springy to the touch.
- Transfer to a wire rack to cool completely.
Make the frosting
- Put the butter, icing sugar, vanilla and milk in a large bowl. Whisk together until fluffy.
- Stick the 8 Oreos in a food processor (or bash them in a bag) until you have fine crumbs.
- Add the Oreo crumb to the frosting, then whisk until well combined.
- Transfer into your piping back and pipe generous swirls on top of each muffin
Top the cakes
- Break the remaining 6 Oreos in half and push one piece into the frosting of each cake.
Video
Nutrition
Calories: 543kcal | Carbohydrates: 70g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 315mg | Potassium: 210mg | Fiber: 2g | Sugar: 48g | Vitamin A: 706IU | Calcium: 61mg | Iron: 3mg
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