My mum altered me to the idea of making these and I couldn’t resist. They are outrageously decadent so approach with caution.
Peanut butter chocolate Oreo cupcakes
100g plain flour
20g cocoa powder
140g caster sugar
2 tsp baking powder
40g butter at room temperature, cut into chunks
¼ tsp vanilla extract
8 – 12 Oreos (will depend on the size of your muffin tin)
300g icing sugar
100g butter at room temperature
40g cocoa powder
As an advance warning, this recipe might fly in the face of every other cupcake recipe you’ve ever made but it really does work.
Heat oven to 170 C. Put flour, caster sugar, baking powder into a mixing bowl and rub in with your fingertips until it resembles fine sand and all the butter is combined. Of course if you have one of those schmancy standing mixers with a proper paddle attachment you can just chuck it in there till you get the same effect.
In a separate bowl, mix together the milk egg and vanilla extract. Add about half of this mixture to the flour mixture and beat together with an electric whisk on slow speed until just mixed. Add in the rest of the milk mixture and beat until incorporated. Then crank up the speed of your whisk to make sure you get out any lumps and don’t forget to scrape down the sides with a spatula. You don’t need to beat for long though, it’s important not to overmix.
Spread your Oreos with a little peanut butter.
Get out a 12 hole muffin tin and paper cases. I would suggest that the big deep ones are probably best for this recipe. I got 9 out of that but like I said it might vary. Fill your cases about 1/3 of the way with cupcake batter. Put an Oreo on top of the batter, peanut butter side up, in each case. Then top with the remaining batter so that the Oreo is completely covered.
Pop in the oven and bake for about 15 minutes, or until the top of the cupcake springs back when you touch it. Allow to cool in the tray for a couple of minutes before transferring to a cooling tray.
Once again my icing making technique is unusual but I can promise that this is the BEST. ICING. EVER. Put the butter, icing sugar and cocoa in the blender and blend until everything is combined into a sort of paste. Remove this paste to a bowl, add the milk and beat with an electric whisk at a low speed until combined. Then turn up the speed and beat for 5 minutes. You should be left with a fabulously fluffy icing that it’s hard not to eat straight out of the bowl.
When the cupcakes are completely cool, spread with icing. Eat. Get fat.
Makes 8 – 12.