Aisling's Oreo Pupcake Recipe
3 tbsp boiling water
3 medium eggs
110g castor sugar
100g self raising flour
1/2 tsp baking powder
400g icing sugar
Preheat the oven to 180℃. Line the cupcake tin with cupcake papers.
Add an Oreo to the bottom of each cupcake tin.
In a small bowl stir together the cocoa powder with 3 tbsp boiling water until it forms a paste.
In a mixing bowl, using the electric whisk beat together all the ingredients ( eggs, sugar. flour, baking powder and cocoa powder paste ).
Spoon the mixture into the tins. Only fill 3/4 way up. Bake for 18 mins.
When baked remove from the oven and allow to cool completely.
To make the icing, using the electric whisk beat the butter until its smooth and then slowly add the icing sugar. Beat for 3/4 minutes until it is smooth. Crush the Oreo cookies and stir in to the butter icing.
Spoon into a piping bag fitted with a piping nozzle.
Once cool, pipe a swirl of icing on each cupcake and then tip with half a mini oreo.
Weigh and measure out everything before you begin.
Bake in the middle shelf in the oven.
Use medium eggs not large.
They mixture may look a little “grainy” before baking and the cupcake may have a wrinkly top . Do not panic - this is normal for this recipe and essential in order to achieve that light but rich fudgy texture.
Do not over fill the cases - they will overflow.
Buttercream is ready when it's the consistency of easily spreadable butter.
If your buttercream is too stiff add a couple of tablespoons of milk or cream.
If your buttercream is too runny add a couple of tablespoons of icing sugar.
To make these extra special you could drizzle the tops with a little chocolate sauce and add a sprinkle of crushed oreo.