Double Stuff Oreo Chocolate Cupcakes

This is just a basic sponge recipe with a few embellishments but they’re wonderfully light and delicate and extremely moreish.They’re very nice with a frothy coffee and will guarantee popularity in the office.  

The icing was a bit too thick to pipe and I’m lazy so if you want that pretty spiral look maybe use more cream to thin it a little but I reckon it’d work just as well with buttercream (just use the oreo crumbs in lieu of sugar). Store the cakes in the fridge due to cream in the frosting (I don't want our loyal readers to get a dicky tum).

Double Stuff Oreo Cupcakes

Makes 24

Ingredients

• 2 x packs Double Stuff Oreo Cookies
• 250g Golden caster sugar
• 250g Butter
• 175g Plain flour
• 75g Cocoa
• 2 tsp Baking powder
• 100ml Milk
• 3 Large eggs
• 300ml Double cream
• 250ml Mascarpone cheese

Method

1. Preheat oven to 180 degrees Celsius & line a muffin tray with cases
2. Take the Oreo cookies and twist them apart. Place the halves with the filling in the bottom of the muffin cases (filling side up) and save the other half for later
3. Cream butter and sugar together
4. Sift in the flour and cocoa (worth doing to get as much air into the mix and reduce lumps)
5. Add the eggs and milk and mix until the mixture is completely combined
6. Take an ice-cream scoop and add one scoop of cake mix into each muffin case (they should be about ½-¾ full)
7. Bake for 15-20 minutes, remove from oven and leave to cool
8. Take the leftover Oreo halves and crush (either in a ziplock bag with a rolling pin – good for aggression – or blitz in a blender)
9. Whip together the mascarpone and cream, then add Oreo crumbs
10. Decorate cakes with frosting