Oreos and cream cupcakes
Full credit to Cupcake Jemma for this recipe which they have posted on YouTube here. I have made a few minor tweaks to it and also baked in to smaller cupcakes as they are quite a mouthful! The quantities provided below make about half a full batch per the original recipe.
Makes: 8 (fairy cake sized as opposed to larger muffin case size)
Time: About 2 hours including cooling time
Ingredients
Cupcakes
65ml buttermilk
65ml cold coffee
55ml vegetable oil
1 small egg
90g caster sugar
70g plain flour
¼ tsp bicarbonate of soda
1/8 tsp salt
20g cocoa
20g chocolate chips
Filling
40ml double cream
½ tsp icing sugar
Buttercream
100g softened unsalted butter
150g icing sugar
1 ½ tbsp whole milk
60g Oreos crushed in to chunky crumbs
Topping
25g melted chocolate
4 Oreos for topping
Instructions
Preheat oven to 160c
Mix the buttermilk, coffee, oil and egg in a large mixing bowl and whisk
Mix the dry ingredients for the cake together then add to the wet ingredients and stir until combined.
Line a cupcake tray with cupcake cases and put the mixture evenly in to the cases. It might help to first pour the mixture in to a pouring jug as it is quite runny.
Bake for about 22 minutes, they should be slightly springy to the touch.
While the cupcakes are baking, make the buttercream.
First beat the butter until it goes pale and fluffy, this will take about 5 minutes in a stand mixer.
Sift the icing sugar into the butter and beat well again.
Loosen the mixture with the milk, adding it slowly until you get a nice soft, light texture. Gently fold in the Oreo chunks and then fill a piping bag with the buttercream using a large ended nozzle (it needs to have a wide opening else the Oreo chunks will form a blockage at the tip).
When the cupcakes are baked, take them out of the oven and allow to cool. Remove the core of each cupcake using an apple corer or otherwise dig out the centre with the end of a teaspoon. Go about 2/3 of the way down, not right through the cupcake, but deep enough that there is a good space for the cream filling. You can nibble on the cores as a snack!
Whip the cream for the filling lightly, it should still be runny, but thickened. Careful not to overwhip, this happens very quickly once the cream starts to thicken. Add in the icing sugar and mix then pour into a piping bag (or if you don’t have one you can make one by using baking parchment and folding into a cone, or even use a sandwich bag and snip a small corner off).
Pipe the cream into the cupcake cores filling with the cream to the top.
Pipe the buttercream on to the cupcakes.
Melt the chocolate for the topping, this can be done in the microwave on a low-medium heat. I pour this in to a small sauce bottle with a thin nozzle which allows the chocolate to be drizzled in a nice thin line. You could use another piping bag or baking parchment cone if preferred.
For the final topping, break each Oreo in to quarters and top each cupcake with 2 quarters. Don’t worry about breaking them evenly. You could be even more generous and add a whole Oreo, I just think the broken quarters look nice.
Check out the fresh cream core of this cupcake, an extra surprise when people bite in to this cupcake. So indulgent and the cream goes perfectly with the chocolate cake and the Oreo flavoured butter cream drizzled with melted chocolate on top.
Tips
As these have fresh cream, I’d suggest storing these in the fridge if not eating immediately.
You can make the cupcakes a couple of days ahead if you need but I’d recommend making the buttercream and filling the cupcakes fresh on the day of eating. The Oreos for the topping also soften quite quickly when exposed to air, so again, best top them on the day of eating and no sooner.
