Oreo cupcakes

After a trip to central America, I managed to return with a ridiculous number of packets of Oreo biscuits. What to do with them? Cupcakes of course! 

Personally, Oreos are not my favourite biscuit, but these cupcakes are fantastic and could even turn me into an Oreo fan. 

They can be decorated using broken up biscuit pieces, or, if you can get your hands on some mini Oreos, these would look great positioned on top. 

Ingredients (12-16 cakes):

Cakes:

70g unsalted butter, softened

170g plain flour (sifted)

250g castor sugar

50g cocoa powder (sifted)

1 tbsp baking powder

1/2 tsp salt

210ml whole milk

2 large eggs

12-16 Oreos

Icing: 

500g icing sugar (sifted)

160g unsalted butter, softened

60ml whole milk

8 crushed Oreos

Decoration:

12-16 mini Oreos

or

5 crushed Oreo biscuits

or

Chocolate sprinkles

Method:

Cakes: 

1. Preheat oven to 170 degrees C. Line muffin tin with paper cases. 

2. Add butter, sugar, flour, baking powder, cocoa powder, and salt to a bowl and beat using a hand mixer or stand mixer until you get a crumb texture

3. In a separate bowl, mix milk and eggs with a whisk or fork

4. Gradually pour milk/eggs mixture into the crumb mixture until combined into a thick mixture

5. Spoon or pour the batter into the cases approximately 2/3 full

6. Break the cookies into 2-4 pieces and insert into the cupcake mixture (how many into each will depend on how big your cupcakes are)

6. Bake for 20-25 minutes 

7. Cool on wire rack

Icing: 

1. While cakes are cooking, use your mixer to beat the butter and icing sugar until combined before slowly adding the milk

2. Beat the mixture on high for at least 5 minutes (this is very important to get a good airy icing)

3. Add the cookie crumbs and mix gently

I found this icing too thick to pipe so I suggest you just spread it on with a knife or back of a spoon.