Cookies & Cream Oreo Cupcakes

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I’m not a fan of Oreo cookies and whenever I see any desserts that call for Oreo I pass by and look for something else. But this recipe caught my eye because I had everything on hand. I have to thank my friend who brought and left a can of Ovaltine from Switzerland when she visited us. They turned out great. The cake is very soft. The frosting is just like Oreo cream. My husband loved them. I shared some with my friends and their kids and they all loved them too!

Ingredients

CUPCAKE

135   gram unsalted butter, softened
85     gram self rising flour
15     gram cocoa powder
25     gram ovaltine powder
125   gram superfine (caster) sugar
1/4    teaspoon baking soda
Pinch of salt
2       large eggs, room temperature
1 1/2 tablespoon whole milk
1/4    teaspoon vanilla extract

OREO BUTTERCREAM

200   unsalted butter, softened
450   confectioners’ sugar
3       tablespoon whole milk
1/4    teaspoon vanilla extract
12     Oreos, cream removed

Instructions

1. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 340 degrees. Line a 12 muffin pan with paper baking cups. Set aside.

2. Using stand mixer fitted with paddle, combine butter, sugar, flour, cocoa powder , ovaltine powder, baking soda, salt and eggs, beat on low to combine, about 30 seconds. Increase speed to medium-high, beating until incorporated, about 1 minute. Scrape down bowl. Add milk and vanilla, beat until smooth, about 30 seconds.

3. Spoon the batter into prepared cups, filling each one 3/4 full.

4. Bake until toothpick inserted in center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cake cool in pans on wire rack for 10 minutes. Remove cakes from pans and let cool completely on rack.

5. FOR THE ROSE FROSTING: Pulse Oreo cookies in a food processor until finely ground. Using stand mixer fitted with paddle, beat butter and confectioners’ sugar in medium-speed until well combined. Add vanilla and milk, continue beating until smooth. Add Oreo crumb, beat until incorporated.

6. Spoon the frosting into pastry bag with a round tip and pipe over the cupcakes. Top with Oreo cookies.

Recipe from Cupcake Jemma

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