Don't be out off by the big list of ingredients, they're actually really simple and will be so worth it at the end!
Makes 12-18 cupcakes (depends greatly on the size of your case- I use muffin cases from Lakeland and usually get 12-15 per batch)
Ingredients-
For the cupcakes-
340g Plain Flour
110g Cocoa Powder
280g Caster Sugar
3/4 Teaspoom Bicarbonate of Soda
1/2 Teaspoom Baking Powder
1/2 Teaspoon Salt
2 Eggs
120ml Vegetable Oil
1 Teaspoon Vanilla Extract
180ml Milk
180ml Hot Water
24 Oreos (for 12 cupcakes, if you get slightly more out of your mix then you'll need some more biscuits!)
For the icing-
500g Icing Sugar
160g Unsalted Butter
50ml Milk
2 Oreo Biscuits (blitzed in a food processor so they are fine crumbs)
Method-
1) Pre heat the oven to 180C and line a muffin tin with paper cases.
2) For the cupcakes- Mix the flour, cocoa, sugar, bicarbonate of soda, baking powder and salt together in a large bowl.
2) Mix the eggs, oil, vanilla and milk together in a smaller bowl and then add to the dry ingredients and mix through.
3) Add the hot water to the mixture and mix through.
4) Break 12 Oreo cookies into approximate quarters and add to the mixture and stir to evenly distribute.
5) Spoon the mixture into the paper cases until they are about 3/4 full. If you have extra mixture left without cookies in then just break up a couple more Oreos and add them in.
6) Bake the cupcakes for approximately 20 minutes, until a skewer comes out clean.
7) When the cupcakes are baked transfer to a wire rack to cool and start on the icing.
8) For the icing- put the butter, icing sugar and milk into a bowl and mix using a hand or stand mixer for about 5 minutes, until light and fluffy. (Start mixing slowly so it doesn't go everywhere!)
9) Add the Oreo crumbs and mix through until the icing is the colour you want.
10) Pipe or smooth the icing on top of the cooled cupcakes and finish with a whole Oreo cookie.
11) Eat!!
Recipe based on a recipe from bakerella
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