To celebrate New Years, my man and I are going to my brother and his girlfriend. Being the responsible adults that we are we decided to divide the tasks of cooking and so we’ve ended up with us having to do one main course and the dessert. And can I just say how happy I am with that responsibility! It has been a while since I have done some baking and I was just planning on making something new so this comes as a gift.
To spare myself some time and effort I’m going to make only cupcakes but three different kinds. I based my cupcakes on the recipe of the Oreo Cupcakes from Tanya Burr and then added some personal touches!
First off you need to assemble your ingredients!
For the cupcakes:
165g caster sugar
50 grams of chocolate (Or more according to taste)
125g self raising flour
1 tsp baking powder
1 pack of Oreos (1 for each cupcake)
Optional: vanilla extract
You will also need a cupcake/muffin tin and some cupcake cases.
First, preheat your oven to 180°C (this might depend on your oven, mine needed to be a little less once the cupcakes were in).
Then make sure your butter is at room temperature, this will make the mixing a lot easier. Start off by mixing the butter with the caster sugar. You can do this with a hand whisk or an electric whisk (though I prefer the latter). Next, add the 3 eggs to the mixture. If you’re a daredevil, you can do this right into the mixture or you can crack them in a separate bowl first to make sure you don’t get any eggshell in.
You should be left with something like this:
Next, you want to add all your dry ingredients (flour and baking powder). Try and do it gradually because it will go everywhere if you use the electric whisk 🙂 You should have a smooth mixture, not runny but not as tough as cookie dough:
And now it’s time to get creative!
Because my cupcake tin fits 12 cupcakes I decided to do three different kinds, the first one according to the Tanya Burr recipe with the Oreos.
First you’ll need to divide your batter in 3 batches. Melt half of the chocolate and mix it in with the first batch. Cut up your remaining chocolate into small chunks and add half of that into the second batch of batter (so you should be left with 1/4 of your original chocolate amount). Then for the last batch I just added a few drops of vanilla extract and mixed that in. Next, put an Oreo in each of the first four cupcake cases. Then divide the first (chocolate) batch over those four cupcake cases. Divide the other two batches over the remaining cases so you have 4 cupcakes of each!
Put them in the oven for about 15 minutes (this can vary for each oven). Take them out and let them cool completely while you get started on the icing!
(Some of them have been ‘poked’ to see if they were baked all the way through, but the icing will still go on top so no one will ever know 🙂 )
For the icing you will need:
200g icing sugar
Another few Oreos
Add the icing sugar to the butter (which should be at room temperature) and mix until it’s one smooth buttercream. Divide this again into 3 different batches. For the Oreo icing, you need to crush up some Oreos as finely as possible. You can do this with a blender or put them in a freezer bag and crush them with a rolling pin. I found two Oreos is the perfect amount for 1 batch of icing. Once they’re all crushed up, just mix them with the first batch. For the second batch, add the leftover cut up chocolate and fold it in. In the last batch you can just add another few drops of vanilla extract. Then you just need to decorate your cupcakes and you’re done! The icing is not so smooth that it would fit easily in a piping bag, so I just went for a spoon and worked it on.
PS: make sure your cupcakes are completely cooled before you ice them because otherwise the butter will melt and it ain’t pretty.
They taste absolutely delicious and luckily, they were very well received at dinner 🙂
Have fun baking!