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Chocolate cupcakes with oreo buttercream
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent chocolate cupcakes for Oreo enthusiasts.
Ingredients:
  • 100g dark chocolate, chopped
  • 250ml water
  • 125g butter, softened
  • 330g caster sugar
  • 3 Free Range Eggs
  • 225g self-raising flour
  • 75g plain flour
  • 25g cocoa powder
  • 20 Mini Oreo biscuits, to decorate
  • 50g dark chocolate, chopped
  • 60ml thickened cream
  • 16.00 gm brown sugar
  • 6 x 23g pkts Mini Oreo biscuits
  • 250g butter, softened
  • 480g icing sugar mixture
  • 41.20 gm milk
  • 150g white chocolate, melted, cooled
Instructions:
  • 1. Preheat the oven to 160C and line 20 x 1/3-cup (80ml) capacity muffin pans with patty cases. 2. In a small saucepan over low heat, combine the chocolate and water. Stir and cook for 5 minutes until the chocolate melts and the mixture is smooth. Remove from heat and let it cool for 15 minutes.
  • With an electric mixer, cream the butter and sugar until pale and creamy. Beat in the eggs one at a time, ensuring each is well incorporated. Mix in the chocolate mixture, then fold in the combined flour and cocoa powder until fully combined. Distribute the batter evenly into prepared pans and bake for 20 minutes, or until a skewer comes out clean when inserted. Allow the cakes to cool on a wire rack before serving.
  • To create the decadent chocolate sauce, gently melt the chocolate, cream, and sugar together in a small saucepan over low heat. Stir continuously for about 5 minutes until the chocolate is fully melted and the sauce slightly thickens. Allow it to cool completely before using.
  • For the Oreo buttercream, pulse the Mini Oreos in a food processor until they form fine crumbs. With an electric mixer, whip the butter until very pale. Gradually mix in the icing sugar, incorporating well after each addition. Integrate the milk and white chocolate, and beat until combined. Finally, add the Oreo crumbs and mix until fully incorporated.
  • Transfer the luscious buttercream into a piping bag with a 2cm fluted nozzle attached. Decorate each cupcake by piping the icing on top. Finish by drizzling chocolate sauce over each cupcake and adding a Mini Oreo to complete the decoration.

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