Oreo buttercream frosting cupcakes
You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.
Servings: 12 cupcakes
Calories: 543kcal
Equipment
Ingredients
For the sponges
- 175 g butter softened
- 15 ml vegetable oil
- 200 g caster sugar
- 3 free-range medium eggs
- 40 g cocoa powder
- 200 g self-raising flour
- 1.5 tsp baking powder
- 125 ml whole milk
- 135 g Oreos 12 cookies
For the frosting
- 250 g icing sugar
- 125 g butter softened
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 90 g Oreos 8 cookies
To top
- 70 g Oreos 6 cookies
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan).
- 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