A chocolate cupcake topped with a cookies & cream buttercream frosting and finished off with an Oreo cookie on top. This is such a classic combination and one that always impresses!
The base of this cake is my simple chocolate cake recipe, which uses cocoa powder to create the delicious chocolate cake. The first step when making this cake is to cream the butter and sugar together. Then add in eggs, flour and milk before adding your cocoa powder. However, if you’re a little short on time then you can add all of the ingredients to a bowl and mix well until everything is thoroughly combined. The end result is going to be the same.
With any chocolate recipe that asks for cocoa powder I would always recommend buying the best quality cocoa powder that you can, and always opt for cocoa powder over hot chocolate powder. It adds a better, stronger flavour to your bake and better quality powders are often easier to blend it as they don’t leave any grainy textures in the cake.
Cookies
These cupcakes are topped with a cookies and cream buttercream frosting, made from the blitzed crumbs of Oreo cookies. Start by making a basic buttercream frosting. Cream the unsalted butter until soft, this usually only takes 1-2 minutes. Next, add the icing sugar in two batches along with the milk. I would recommend stirring it through lightly with a spoon before blending it together, just to stop an icing sugar explosion! When this basic buttercream has been made it’s time to add in the cookie crumbs. Make the cookie crumbs by adding the cookies to a food processor and blitzing to a fine crumb, then simply stir this through the buttercream. I prefer the texture of fine crumbs in the buttercream, but if you prefer then you can leave them slightly chunkier.
The icing is thick enough to pipe, but I struggled to get the crumbs through the icing nozzle (I tried a Wilton 2D nozzle). Instead, I decided to ‘smear’ the icing on top. Simply add a tablespoon of frosting to the top of the cake and using either a spatula or butter knife ‘smear’ the icing on top to cover the cake. It’s optional to decorate the cupcakes with an extra ½ biscuit.
These are best eaten on the same day as making. Store any leftovers in an airtight container in a cool dry place for up to 2 days.
Ingredients
- CAKE:
- 115 g Self Raising Flour
- 115 g Margarine (I always use Stork)
- 85 g Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 2 Tablespoon Cocoa Powder, More or less, to taste
- ICING:
- 150 g Unsalted Butter, at room temperature
- 300 g Icing Sugar
- 1 tablespoon Milk
- 55 g Oreos, blitzed in a food processor
- Extra Cookies to decorate, optional
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside
- Place the self raising flour, margarine, eggs and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the cocoa powder until fully combined and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Whilst waiting for the cakes to cool, start to make the icing.
- Add the unsalted butter to a bowl and using your electric mixer, blend until creamy, this usually only takes 1-2 minutes.
- Add half of the icing sugar and stir lightly with a spoon (this is to prevent a sugar explosion), then use your electric mixture to thoroughly combine. Repeating with the remaining icing sugar, along with the milk.
- Stir through the blitzed cookies, you can use an electric whisk for this, until everything is well mixed.
- I have found it quite hard to pipe this as the crumbs struggle to make it through the nozzle (I used a Wilton 2D nozzle), and found it easier to 'smear' the icing on the cake.
- If the cakes have risen too much then you may need to cut off the top in order to make them flat. Discard any cake that you have removed.
- Add a tablespoon of icing on top of each cake and using a butter knife or palette knife, 'smear' the icing on to the cake.
- Cut an Oreo in half and place 1/2 on top of each cake (optional).
Notes
These are best eaten on the same day as making. Store any leftovers in an airtight container in a cool dry place for up to 2 days.
Did You Make This Recipe?
Tag me on Instagram at @CupfulofSprinkles.
Ingredients
- CAKE:
- 115 g Self Raising Flour
- 115 g Margarine (I always use Stork)
- 85 g Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 2 Tablespoon Cocoa Powder, More or less, to taste
- ICING:
- 150 g Unsalted Butter, at room temperature
- 300 g Icing Sugar
- 1 tablespoon Milk
- 55 g Oreos, blitzed in a food processor
- Extra Cookies to decorate, optional
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside
- Place the self raising flour, margarine, eggs and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the cocoa powder until fully combined and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Whilst waiting for the cakes to cool, start to make the icing.
- Add the unsalted butter to a bowl and using your electric mixer, blend until creamy, this usually only takes 1-2 minutes.
- Add half of the icing sugar and stir lightly with a spoon (this is to prevent a sugar explosion), then use your electric mixture to thoroughly combine. Repeating with the remaining icing sugar, along with the milk.
- Stir through the blitzed cookies, you can use an electric whisk for this, until everything is well mixed.
- I have found it quite hard to pipe this as the crumbs struggle to make it through the nozzle (I used a Wilton 2D nozzle), and found it easier to 'smear' the icing on the cake.
- If the cakes have risen too much then you may need to cut off the top in order to make them flat. Discard any cake that you have removed.
- Add a tablespoon of icing on top of each cake and using a butter knife or palette knife, 'smear' the icing on to the cake.
- Cut an Oreo in half and place 1/2 on top of each cake (optional).
Notes
These are best eaten on the same day as making. Store any leftovers in an airtight container in a cool dry place for up to 2 days.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!