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The oreo cupcake
The oreo cupcake
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Create a pan-seared salmon dish using lemon, garlic, and herbs for a flavorful and easy meal.
Ingredients:
  • 200g cake flour
  • 20.00 gm cocoa powder
  • 4.00 gm baking powder
  • 1.25 gm baking soda
  • 128.75 gm milk
  • 230g unsalted butter, room temperature
  • 215.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 4 eggs
  • 200g dark chocolate
  • 2 packs Oreo cookies (see notes)
  • 200g cream cheese, softened
  • 1 pack Oreo cookies
  • 100g butter, softened
  • 400g icing sugar
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 170C. Line a cupcake pan with cupcake liners and place one Oreo cookie in each liner. Set aside.
  • Combine flour, cocoa, baking powder, and baking soda in a bowl, sifting to mix evenly. Then, crush the remaining cookies along with an additional pack in a zip-lock bag until they reach a crumb-like texture. Set aside.
  • In a heatproof bowl, melt chocolate over a saucepan with simmering water on low heat. Once melted, take off the heat and allow to cool slightly. (Refer to Notes)
  • In a separate large bowl, use a beater to cream the butter and sugar on medium speed until light and fluffy, which should take about 2-3 minutes. Mix in vanilla until just combined. Then, add the eggs one at a time, beating on low speed until just combined.
  • After incorporating the eggs on low speed, slowly pour in the melted chocolate and beat until fully combined. Avoid overmixing.
  • Alternate adding a portion of the flour and milk on low speed until combined. Mix in crushed Oreo cookies gently with a wooden spoon until evenly distributed in the batter.
  • Fill each cupcake liner one-third full with batter using a spoon. (refer to Notes section for tips)
  • Bake the cake for 25 minutes until a skewer inserted in the center comes out clean, then allow it to cool completely in the tin.
  • Prepare the cream cheese frosting: Crush a packet of Oreo cookies into fine crumbs. Beat the butter and cream cheese until fluffy, then mix in vanilla. Gradually add and mix in the icing sugar. Gently fold in the crushed cookies and pipe onto cooled cupcakes.

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