Searching for a sensational treat? Look no further than this Chocolate cupcake with Oreo buttercream recipe. Rich and indulgent, they taste as impressive as they look.
- Makes20
- Cook time30 minutes
- Prep time30 minutes, (+ cooling time)
Ingredients
- 100g dark chocolate, chopped
- 1 cup (250ml) water
- 125g butter, softened
- 1½ cups (330g) caster sugar
- 3 Coles Australian Free Range Eggs
- 1½ cups (225g) self-raising flour
- ½ cup (75g) plain flour
- ¼ cup (25g) cocoa powder
- 20 Mini Oreo biscuits, to decorate
Chocolate sauce
- 50g dark chocolate, chopped
- ¼ cup (60ml) thickened cream
- 1 tbs brown sugar
Oreo buttercream
- 6 x 23g pkts Mini Oreo biscuits
- 250g butter, softened
- 3 cups (480g) icing sugar mixture
- 2 tbs milk
- 150g white chocolate, melted, cooled
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Method
Step 1
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 mins or until chocolate melts and the mixture is smooth. Set aside for 15 mins to cool.
Step 2
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 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.Step 3
Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the sauce thickens slightly. Set aside to cool completely.Step 4
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.Step 5
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.
Chocolate cupcakes with Oreo buttercream
- Makes20
- Cook time30 minutes
- Prep time30 minutes, (+ cooling time)
Ingredients
- 100g dark chocolate, chopped
- 1 cup (250ml) water
- 125g butter, softened
- 1½ cups (330g) caster sugar
- 3 Coles Australian Free Range Eggs
- 1½ cups (225g) self-raising flour
- ½ cup (75g) plain flour
- ¼ cup (25g) cocoa powder
- 20 Mini Oreo biscuits, to decorate
Chocolate sauce
- 50g dark chocolate, chopped
- ¼ cup (60ml) thickened cream
- 1 tbs brown sugar
Oreo buttercream
- 6 x 23g pkts Mini Oreo biscuits
- 250g butter, softened
- 3 cups (480g) icing sugar mixture
- 2 tbs milk
- 150g white chocolate, melted, cooled
Description
Searching for a sensational treat? Look no further than this Chocolate cupcake with Oreo buttercream recipe. Rich and indulgent, they taste as impressive as they look.
Method
Step 1
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 mins or until chocolate melts and the mixture is smooth. Set aside for 15 mins to cool.
Step 2
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 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.Step 3
Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the sauce thickens slightly. Set aside to cool completely.Step 4
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.Step 5
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.