Food & Wine
Chocolate oreo buttercream cupcakes
Dessert is often the sweetest part of the day, and it’s about to get even sweeter!
Try this recipe for Chocolate Oreo buttercream cupcakes. Fair warning though, this is the sort of dessert that will make you want to skip all preceding courses!
Makes: 20
Ingredients:
Cupcakes
- 100 g dark chocolate, chopped
- 1 cup (250ml) water
- 125 g butter, softened
- 1 1/2 cups (330g) caster sugar
- 3 eggs
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/4 cup (25g) cocoa powder
- 20 Mini Oreo biscuits
Chocolate sauce
- 50 g dark chocolate, chopped
- 1/4 cup (60ml) thickened cream
- 1 tablespoon brown sugar
Oreo buttercream
- 6 x 23 g packets Mini Oreo biscuits
- 250 g butter, softened
- 3 cups (480g) icing sugar mixture
- 2 tablespoon milk
- 150 g white chocolate, melted, cooled
Method:
- Preheat oven to 160°C. Line 20 x 1/3 cup (80ml) capacity muffin pans with patty cases.
- Combine the chocolate and water in a small saucepan over low heat.
- Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.
- Set aside for 15 minutes to cool.
- Use an electric mixer to beat the butter and sugar until pale and creamy.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the chocolate mixture and stir to combine.
- Add the combined flour and cocoa powder and stir to combine.
- Divide the mixture evenly among prepared pans.
- Bake for 20 minutes or until a skewer inserted in the centres comes out clean. T
- Transfer to a wire rack to cool completely.
- To make sauce, combine the chocolate, cream and sugar in a small saucepan over low heat.
- Cook, stirring, for 5 minutes or until the chocolate melts and the sauce thickens slightly.
- Set aside to cool completely.
- To make the Oreo buttercream, place the Mini Oreos in a food processor and process until fine crumbs form. Use an electric mixer to beat the butter until very pale.
- Gradually add the icing sugar, beating well after each addition.
- Add the milk and beat to combine. Add the white chocolate and beat to combine.
- Add the Oreo crumbs and beat until well combined.
- Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle.
- Pipe the icing onto each cupcake.
- Drizzle each cupcake with chocolate sauce and top with a Mini Oreo to decorate.
Related links:
Grandma’s self-saucing chocolate pudding