I've never met a child who has refused an Oreo biscuit and these Oreo cupcakes will disappear just as quickly from any party table.
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- 125g salted butter
- 165g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 185g cake flour*
- 25g dutch process cocoa
- 1 tsp baking powder
- 160mL milk
- 8 Oreo biscuits (85g), roughly crushed
- 12 mini Oreo biscuits
- Oreo buttercream
- 150g butter, softened
- 150g mascarpone
- 2 1/4 cups caster sugar
- 5 (65g) oreo biscuits, finely crushed to a rubble
Preheat oven to 160°C. Place the butter, caster sugar and vanilla into the bowl of an electric mixer then cream until the butter is pale and the sugar is dissolved. Add the eggs one by one, beating well between each addition. Add the flour, cocoa, baking powder and milk and mix in until just combined. Fold in the crushed Oreo biscuits.
Divide the mixture evenly between 12 muffin holes that have been lined with cupcake liners. Bake for 20-25 minutes until cooked when tested with a skewer. Cool on a wire rack.
To make the Oreo buttercream, place the butter, mascarpone and caster sugar into an electric mixer. Whisk at high speed for around 5 minutes. At the end, fold in the Oreo rubble.
To assemble, use a palette knife to ice each cupcake generously with the buttercream. Top each with one mini Oreo at a jaunty angle.
*Cake flour is easily found in the baking aisle of the supermarket near the other flours.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.