15minutes cooking time
For the Cupcakes
- 4 tbsp Boiling Water
- 40g Cocoa Powder
- 3 Eggs (Large)
- 175g Butter (Unsalted)
- 165g Billington's Unrefined Golden Caster Sugar
This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
- 115g Self Raising Flour
- 1 tsp Baking Powder
For the Buttercream
- 175g Butter (Unsalted)
- 350g Silver Spoon Icing Sugar
- 2 tbsp Milk
- 100g Oreos
- 1 tsp Nielsen Massey Vanilla Extract
Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds
For the Decoration
- 14 Oreos
- Piping Bag
- Star Tip Nozzle
Begin by preparing a 12 hole cupcake tin with cupcake cases and preheating your oven to 200°C (400°F, Gas Mark 6)
In a large bowl beat together the butter and sugar until light and fluffy.
Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.
In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.
Add the flour and baking powder to the egg mixture followed by the cocoa paste and blend all the ingredients together until you reach a smooth batter.
Spoon the mixture into each of the cupcake cases, filling each 2/3 full.
Bake in the oven for 12-15 minutes until springy to touch.
Remove the cupcakes from the oven and allow to cool on a wire cooling rack.
Whilst the cupcakes are cooling make your buttercream by beating together the butter, milk, vanilla extract and half of the icing sugar.
Once these ingredients are combined add the remaining icing sugar and Oreos, chopped finely and beat until light and fluffy. The longer that you beat the icing for the lighter it will be.
To finish your cupcakes, fill another piping bag with a star nozzle and your Oreo buttercream and pipe swirls on to the top of each cupcake.
For an extra touch add an Oreo to the top of the buttercream
We've teamed one of our favourite biscuits- Oreos with cupcakes to deliver this sweet treat. This recipe is easy to make and a great one if you've got a party to plan for. If you have any leftover Oreos, you can nibble these as you bake!
This recipe is courtesy of Baking.com