British Baking: Alley's Oreo Cupcakes


What a smashing recipe! Alley is back with her amazing British baked treats..get your Sunday bake on! 


*American measurements in ( )


-180g unsalted butter (3/4 cup)

-400g brown sugar (2 and 1/4 cup)

-250g dark chocolate (8.8 ounces)

-3 large eggs, separated

-2 teaspoons vanilla

-200g plain flour (1 and 2/3 cup)

-100g self-raising flour (heaping 3/4 cup)

-1 teaspoon baking powder

-1 teaspoon bicarbonate of soda

-8 Oreo cookies, smashed to bits

-1   3/4 cup milk 

First of all go ahead and set the oven to 180 degrees and line a muffin tin with paper cases. I way prefer muffin cases to cupcake cases for this as they are deeper and therefore you can put more filling in!

Next melt the chocolate in a bowl over a saucepan of simmering water then put that to down side to cool down. Put the sugar and butter in a big mixing bowl and cream together until light and creamy. Next add in the egg yolks, chocolate and vanilla but keep the egg whites to one side. Mix it all together and then add the flours, bicarb and baking soda adding the milk little by little followed by the crushed up oreos. (I put mine in a ziplock back and just pounded them, jumped on them and thew them at a wall for a few minutes!)

In a seperate bowl, whisk up the egg whites with an electric whisk and then fold into the cupcake mixture. Once you cannot see the egg whites in the chocolatey oreo mixture, fill the muffin cases just over half full. Bake for 20 minutes or until a knife ome out of the cake clear.

For the Cookies & Cream Icing:

-225g unsalted butter (a heaping cup)

-400 – 600g icing sugar (to taste) (2-3 cups)

-1/4 cup milk

-2 teaspoons vanilla

-8 Oreo cookies, smashed to bits

Beat the butter, then add in the sugar gradually and mix well. Add milk and vanilla and continue to mix. This will create a simple vanilla buttercream. Add the bashed Oreos until the texture is even.

For prettiness I wedged an oreo into the top of each little cupcake for pure decadence...


Alley xo

Posted on December 29, 2013 and filed under dessert, world travel.