Oreo Cupcakes

Morning all, hope everyone is doing well. It’s not been the best of weeks as on Saturday we got a devastating phone call to tell us that my Nan had passed away suddenly, she’d been suffering a lot with her health since last year and was in and out of hospital in that time, but the hospital kept sending her home even when she wasn’t to full health, She was a very complicated and vocal woman, if she didn’t like something, she would let it be known, I’m not going to focus on the bad memories of her, instead I’m going to remember her for the good times we had, the reasons why I love, my apologies, loved her – for instance; as a kid whenever I slept over we would always watch Elvis Presley films (she was a massive Elvis fan), and she always made everyone laugh when we did karaoke, and every Christmas we used to cook up a storm in the kitchen by baking mince pies and jam tarts for all the family, plus a few extra just in case. It’s these memories I’m going to cherish and keep close to my heart. Before I move on to this week’s post, I just want to say I hope you’re at peace and out of pain now Nana and you’ve managed to find your way to Grandad, I love and miss you. 

Now on to this week’s post…As I mentioned in the above paragraph, one of my favorite memories of my Nana was that I loved to bake with her, now unfortunately I never got to make these with her whilst she was alive, but she as well as my mum gave me my love of baking and as my Nan absolutely loved her biscuits/cookies (she wasn’t fussy on which ones she’d eat) and because its recently come to my realization that today is National Oreo Day, it seemed fitting to do a recipe in her honor, so lets get on to the Oreo cupcakes!

Oreo Cupcakes

Ingredients

Cupcake Ingredients

• 150g Unsalted Butter
• 150g Light Brown Sugar
• 3 Medium Eggs
• 125g Self Raising Flour
• 25g Cocoa Powder
• 12 Oreos

Buttercream Ingredients

• 150g Unsalted Butter (room temp)
• 300g Icing Sugar
• 6-8 Oreos (finely crushed)
• 1-3 tbsp Boiling Water (if needed)

Decoration

• 12 Oreos (optional)
• Oreo Crumbs (optional)

Instructions

For the Cupcakes

Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 baking cups onto a flat tray!

Beat the unsalted butter with the light brown soft sugar until fluffy.

Add the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.

Split the mixture between the cupcake cases evenly. 

Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack.

For the Buttercream!

Beat the unsalted butter for a couple of minutes to really loosen it. 

Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

Make sure the Oreos are in a really fine crumb and add to the buttercream.

Beat well until smooth – add in one tablespoon of boiling water at a time mixing well, until you reach your desired consistency.

For the Decoration!

To finish your cupcakes, fill a piping bag with your Oreo buttercream and pipe the buttercream onto the top of each cupcake!

Sprinkle on some Oreo crumbs, and add on a whole Oreo!

Thank you for visiting my blog and reading today’s post, If you do decide to make these yummy cupcakes, I hope you enjoy them and find them as tasty as I do. For now though I shall say hold onto your loved ones and don’t take your time with them for granted. See you all next week.