Thursday, 31 October 2013

Oreo Cupcakes

For the Chocolate Cupcakes:
Dry ingredients
  • 1 1/3 of a cup of cocoa powder
  • 2 ½ cups of flour
  • 2 1/4 cups of white sugar
  • 2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 1 ¼ of a teaspoon of salt
Wet ingredients
  • 2 eggs
  • 2/3 of a  cup of  warm water
  • 1 ½ teaspoons of vanilla extract
  • 1 ¼ cups  of milk
  • 2/3 of a cup of coffee
  • 2/3 of a cup of vegetable oil
  1. Preheat your oven to 180 degrees Celsius
  2. Grease your muffin tins
  3. In two separate bowls, mix your dry ingredients in one and the wet ingredients in another
  4. Slowly add the dry ingredients to the wet and mix them with a hand mixer (or do it old school and get your wooden spoon out)
  5. Pour the batter in your muffin cups (about half to 3/4 of the way full.. mine rosse like crazy)
  6. Bake for about 15 minutes (stab them with a knife and make sure it comes out smooth just to be sure) and them cool before icing

For the Oreo Icing

Please note I suck at measuring things and I always encourage you to taste as you go. I made wayyyy too much icing but, this is APPROXIMATELY how much of what I used:
  • 100 grams of Philadelphia cream cheese
  • 2-3 tablespoons of softened butter
  • 3/4- 1 cup of ground oreos (plus full oreos left aside for garnish)
  • 3 tablespoons of icing sugar 
Once you have iced your cupcakes, garnish them with an oreo cut in half! Ohm nom. 

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