Chocolate Oreo Cupcakes.
A chocolate cupcake sponge with a hidden baked in Oreo bottom. Topped with Oreo buttercream and another Oreo.
Heat the oven to 180 degrees and line a cupcake tray with paper cases. Add an Oreo to the bottom of each case.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and gently beat after each addition.
Add the cocoa powder, flour and baking powder to the bowl and mix. (Use a splash of milk if you feel the mixture needs a little loosening).
Spoon evenly between the cupcake cases, filling each approximately two thirds to the top.
Bake in the oven for 15-20 minutes, until a skewer inserted comes out clean.
To make the buttercream, beat the butter in a stand mixer until pale and fluffy. Sift the icing sugar into the same bowl and add the milk.
At this stage I tend to start mixing gently by hand with a wooden spoon to avoid getting covered in clouds of sugar. Return to the mixer and continue to beat until the buttercream is smooth and fluffly.
Add 2 packs of crushed Oreos. To crush, either blitz in a blender or give them a bashing with a rolling pin in a sandwich bag.
To ice, smooth buttercream over the tops with a palette knife, or using a piping bag with a circular nozzle. Top with any remaining Oreos.