- 130g (4½oz) self raising flour
- 130g (4½oz) caster sugar
- 130g (4½oz) butter or marg
- 2 large eggs
- 20ml (4 tsp) water or milk
- 2.5ml (½ tsp) baking powder
- 60ml (4 tbsp) Cadbury’s drinking chocolate
- 1 pack of Oreos
- 2 packs of mini Oreos [optional]
- 125g (4½oz) unsalted butter
- 250g (9oz) icing sugar
- 60ml (4 tbsp) Cadbury’s drinking chocolate [optional]
- Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
- Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
- Measure out flour and drinking chocolate into a separate bowl and add the baking powder. Gently stir together.
- Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
- Finely chop 6 whole Oreos, including the centres.
- Gently stir in the remaining flour, chopped oreos and water. If you want a stronger chocolate flavour you can add another tablespoon of drinking chocolate to the mix at this stage.
- Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
- Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
- Leave cakes to cool on a wire rack.
- For the butter icing soften the butter.
- Carefully add icing sugar and if you want a chocolate butter icing topping, you can now add the remaining 60ml (4 tbsp) of drinking chocolate.
- Mix until fully incorporated and butter icing becomes whiter. You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed.
- Using an apple corer, remove a small sections from the middle of each cupcake. Finely chop up 4 more Oreos and fill the middles of each cake with the crumbed mixture.
- Using a large star nozzle, pipe swirls of butter icing onto the cakes.
- Decorate with any remaining crumbed Oreo and for an extra “Oreo-ness” add an oreo to the top of each cake. You can either use any remaining Oreos from the pack or use mini Oreos.
- The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
- When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
- If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.
- Serving Size: 1 serving
- Calories: 251
- Sugar: 31.3 g
- Sodium: 75 mg
- Fat: 9.7 g
- Saturated Fat: 5.8 g
- Carbohydrates: 40 g
- Protein: 2.3 g
- Cholesterol: 54 mg