Sunday, 16 August 2015

La Kitchenette Souris : Oreo Cupcakes

Thanks to Samantha C for posting a photo on Instagram & giving me the idea for Oreo Cupcakes, which has now spiraled into several cupcake ideas.

These were absolutely delicious & quite easy!

I used a basic chocolate cake recipe that I made into muffins instead, & I will share the steps with you right after the recipe. 

Old Fashioned Chocolate Cake
{or Cupcakes}

2 cups sugar
2/3 cup vegetable or canola oil
2 eggs
1 teaspoon vanilla

Beat for 4 minutes.
 Then add:

2 2/3 cups flour
2/3 cup baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

Pour 2 cups boiling water over everything & stir until well blended & smooth. 

For Cake: pour into 9"x13" pan & bake for 50 minutes at 325F.
For Cupcakes: Line muffin tins with papers & fill each about half full. Bake for 22 minutes at 325F.

To make the Oreo Cupcakes, place 1 Tablespoon of batter into muffin cup, press a whole Oreo into the center, then put a bit more batter on top, just so the Oreo is covered (about a teaspoon). 
Bake like normal.

Once they cooled, I iced mine with buttercream frosting, using the Wilton 1M large tip to make the pretty swirl & then sprinkled crushed Oreos on top.

If you refrigerate them for a while, the icing won't melt so quickly when you wish to serve them. 
I do recommend always keeping things with buttercream frosting in the fridge, especially on warmer/hot days as your icing will melt & start to look greasy, etc. 

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