This is a recipe I have made before but wanted make again because 1. they are unbelievably awesome and 2. I thought you lovely lot would like to know how to make your very own! They also have a nice little surprise at the bottom…
Here is what you will need to make about 16-20 outstandingly delicious Oreo cupcakes!
For the Sponge
- 280g Golden Caster Sugar
- 80g Unsalted butter, room temp/cubed
- 1/4 tsp Salt
- 240g Plain Flour
- 1 tbsp Baking Powder
- 240ml Whole Milk, room temp
- 2 Eggs, room temp
- 1 tsp Vanilla Extract, good quality*
- 1-2 Packs of Oreos
For the Frosting
- 125g Unsalted Butter, room temp
- 200g Full Fat Philadelphia Cream Cheese, COLD**
- 450g Icing Sugar
- Oreo ‘halves’ reserved from the sponge recipe
- 1-2 Packs of Oreos/Mini Oreos to decorate
Notes to the Chef
It is important to have all ingredients at the same temperature when baking, it helps them blend much better & you will have a more even texture to your cakes. If you don’t, you could end up with giant holes in them which is not what you want.
*I can’t stress enough the difference that using a good quality vanilla extract will make to the overall flavour of your cakes. I always use Nielsen Massey’s Pure Vanilla Extract. Compared to the fake vanilla flavouring you get in the supermarkets it’s honestly no contest! I know it’s a little expensive but it’s a big bottle & will last you a long time. Just trust me on this one.
** Don’t be tempted to switch out the Philadelphia for a low fat version or a cheaper version. In my experience, it just doesn’t work as they are not substantial enough and will give you a runny, un-pipeable frosting. Not good.
Right! On with the show…
Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with cases. (You may need two tins OR to cook them in batches.)
Take your Oreos and twist them into halves. Place the cream sides faced up in the base of all the cases and reserve the plain halves until later. Don’t eat them. Yes you, refrain yourself! It’ll be worth it.
Mix until it resemble fine breadcrumbs.
In a jug, measure out the whole milk then beat in the eggs & the vanilla extract. Pour two thirds of the mixture into the dry ingredients and mix until smooth and lump free. Add in the remaining milk and mix again until you have a smooth, thick but slightly runny cake batter.
Allow to sit in the tin for a couple of minutes then transfer to a wire rack to cool completely.
Meanwhile, make the Oreo cream cheese frosting.
In a food processor (or a bag with a rolling pin if you require some therapeutic bashing) add the reserved Oreo halves from earlier and blitz/bash until they’re fine crumbs. Set to one side.
When smooth, thick & lump free – fold in the Oreo crumbs. And there you have it, Oreo cream cheese frosting. If yours is a little runny, pop it in the fridge for 20 minutes and it should firm up a little.
And there you have it, possibly the greatest cupcake EVER! There’s something about the combination of Oreos and cream cheese, it’s just incredible! If you feel the same way you will definitely love my recipe for Oreo truffles AND they make fantastic gifts! Check out the recipe Here.
On that tasty note, I bid you fairwell until next week.
Carry on cooking my lovelies!