Friday, 20 January 2012

Chocolate Oreo Cupcakes

YUMMY!! I wasn't too sure if everyone loved the spiced fruits and extra-richness stirred into Christmas so I had to try something else. These looked so inviting that I had to try them. (:
Chewy chocolate cupcakes with oreo-laced icing. I chose cute Christmas liners to add to the festivities. Originally I wanted ref-foiled liners but I got to Lemon Zest too late and had to settle for this.


Just a tip for all bakers, when it comes to choosing your cupcakes liners, keep in mind the colour of your cupcake when it's done. Most paper liners are too thin and once you bake the cakes the cake will show through. So if baking a dark colour cupcakes, choose dark/thicker paper liners. With foiled liners and thicker liners, this will not be a problem.

So I got this recipe from LTBG where she did a whole range of oreo goodies. I decreased the sugar and butter ratio in the icing cos I wanted the oreo flavour to stand out more.
If there's a next time, I'll pipe out the icing instead of just spreading. (:

INGREDIENTS
Cake
  • 2 cups sugar
  • 1 3/4 cup plain flour
  • 3/4 cup hershey's cocoa
  • 2 tsp double-acting baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Icing
  • 3/4 cup butter
  • 1 tsp vanilla extract
  • 14 oreos crushed
  • 2 tbsp milk
  • 3-4 cups powdered sugar
METHOD
Cake
  1. In a large bowl beat eggs, milk, oil, and vanilla for 2 mins
  2. Add all the dry ingredients and mix until well combined
  3. Add boiling water and stir
  4. Pre-heat oven to 180 degrees C and line cupcake tins with liners (24-30)
  5. Scoop batter into liners (2/3 full)
  6. Bake 22-25mins or until a skewer inserted in the middle of a cupcake comes out clean
  7. Remove from tins and allow to cool before icing
Icing
  1. In a bowl cream butter, vanilla & milk until well combined
  2. Add sugar until desired sweetness and consistency
  3. Crush oreos (I used a large mortar & pestle)
  4. Add crushed oreos to icing and mix well
  5. If icing is too thin, add more sugar; too thick, add more milk
Final touches
  1. Ice cupcakes (pipe/spread)
  2. decorate as desired
  3. Refrigerate if not serving immediately
  4. Remove from fridge 30mins before serving to allow icing to warm up



Enjoy!

Love,
Amy.

2 comments:

addimop said...

These are amazing!!! I have received so many compliments on them! Thanks so much for the recipe! :)
Addison

Amy Ruth said...

Hello Addison!
So glad you made these. And even more glad that it was a great success!
((: