My first attempt at cupcakes & these were so delicious, thanks to Gem’s blog. The recipe makes 18 regular, 24 mini……Enjoy!
- 170g Unsalted Butter
- 150g Dark Brown Sugar
- 3 Large Eggs – separated
- 225g Dark Chocolate
- 2 tsp Vanilla Extract
- 250g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 365g Semi-Skimmed Milk
- 100g Oreo Chunks
- 56g Unsalted Butter
- 250g Icing Sugar
- 60g Semi-Skimmed Milk
- 130g Smooth Peanut Butter
- 1 tsp Vanilla Extract
- 100g Oreo Crumbs – finely crushed
Preheat oven to 350°F/180°C/Gas Mark 4. Line your cupcake pans with cases. In each cupcake case place half an Oreo, the half with the cream filling still on it. Put the other half to one side to be used later in the frosting
Beat butter and sugar until light and fluffy. Mix in egg yolks. Mix in vanilla and melted chocolate.
In a separate bowl, mix the flour, bicarbonate of soda and baking powder. Alternate adding the flour mixture and milk to the butter/sugar mixture. Crush Oreos in a blender, or a zip loc bag and a rolling pin if you don’t have a blender
Stir in Oreos.
In a separate bowl, whip egg whites until peaks form
Fold the batter into the egg whites. Fill cupcakes cases 2/3 full. Bake for 20-25 minutes (regular) and 10-15 minutes (mini) or until a toothpick comes out clean. Leave to cool in pans for 5 minutes and then transfer to a wire rack
For the frosting: Blend together the butter, sugar, milk and peanut butter until smooth. Add the vanilla extract and Oreo crumbs. Mix until incorporated.
Pipe the frosting onto the cupcakes and decorate with either a quarter of an Oreo cookie or a mini Reese’s peanut butter cup