My first stint with baking began with those little adorable baby cakes that we now see at almost every other bakery’s display window; their intention is simple – to lure you in! And boy, they sure do work like a charm. I’m talking about nothing other than, CUPCAKES! Oh yes, the colorful, creamy, decorative, sinful cupcakes. I was completely obsessed with them at the time the baking bug bit me, so of course one of my original recipes had to be a combination of two of my most favorite things: Chocolate + Oreo. This gave birth to the famous Oreo Cupcakes – the black and white stunner. This cupcake was love at first bite and it just grows stronger every time they come out of the oven.
I’m really happy sharing this recipe with you and I hope you fall for it the same way I did.
Yield: 16-18 cupcakes Prep Time: 15 minutes Cooking Time: 20 minutes
Things you’ll need:
- A Cupcake/Muffin baking tray
- Cupcake Liners
- 1 ½ cup Plain Flour
- ½ cup Cocoa Powder – Cadbury
- 1 ½ cup Caster Sugar
- 1 cup Milk
- 150 gms Butter – Amul (room temperature)
- 3 Medium size Eggs
- 3 tsp Baking Powder
- 2 tsp Vanilla Extract
- 16-20 Oreos – chopped into small pieces
Oreo Buttercream Icing
- 150 gms Unsalted Butter (if this is not available, you can replace it with regular Amul butter)
- 2 cups sifted Icing Sugar
- 1 tsp Vanilla Extract
- Crushed Oreos – I use around 10-12 (you can reduce or increase based on how light or dark you want your frosting to be)
- 1-2 tbsp Milk
- 8-9 Oreos split in to half – for decoration
Steps we’ll be taking:
- Pre heat oven to 180 degrees Celsius, and line the tray with cupcake liners and keep aside.
- Sift together the flour, cocoa powder and baking powder and keep aside. We sift these together to get rid of lumps and incorporate air to make it fluffier.
- In a separate bowl, beat the butter till it is creamy and light.
- Add the sugar into the butter and beat well till it is completely mixed together. About 3-5 minutes.
- Next, add the eggs, one at a time and beat after each egg. Also add the vanilla extract and beat. You should have a slightly runny yellowish batter.
- Now, we add 1/3 of the flour mixture followed by 1/3 of the milk, to the egg and butter batter, and beat slowly. We follow this till we’ve incorporated all of the dry and wet ingredients together. Do not overbeat, as it will cause the cake to toughen; just beat well enough to incorporate everything.
- Take the chopped Oreo pieces and fold it into the batter gently.
- Evenly distribute the batter into the lined baking tray and push it into the oven for the next 20 minutes. Insert a toothpick in the center of the cake to check whether it is properly cooked or not; if it comes out clean, without any batter on it, it’s done. Keep it on the cooling rack.
- Now for the frosting, beat the butter till it looks light and creamy. Add the sugar and beat well until mixed together, around 3-4 minutes.
- Now add the vanilla and the crushed Oreo and give it one final beating. You should now have a creamy dark Oreo frosting. Note: Add the extra milk if you think the frosting is too thick.
- Put this frosting into a piping bag with a frosting tip at one end, and slowly and carefully frost one cupcake at a time. Start from the outer side making your way towards the center and building it up at the same time. Make sure the cupcakes aren’t hot, otherwise the frosting will melt.
- Use the half Oreo cookies to decorate each cupcake. Voila! Be ready to be amazed!
I’ve used this recipe numerous times and it has never managed to disappoint me – it is a Classic. I hope you like it as much as I do and I’d love to hear your thoughts and feedback on your experiences. Till next time, Happy Baking 🙂