Servings: 12 to 14 cupcakes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
For the cupcakes:
175 gr wholemeal flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
50 gr cocoa powder
240 ml boiling hot water
115 grams unsalted butter, at room temperature
200 grams white sugar
2 eggs, at room temperature
12 oreo cookies
For the frosting:
100 gr unsalted butter, at room temperature
300 gr icing sugar
50 ml whipping cream
50 gr cocoa powder
6 oreo cookies, cut in half, to decorate
Method:
Preheat the oven to 180°C and line a cupcake pan with liners and set aside.
In a bowl, mix together the dry ingredients (flour, baking soda, baking powder and salt).
In another bowl, mix the cocoa powder with the boiling water and set aside to cool.
Using a mixer, cream together the butter and the sugar, then add the eggs.
Add the flour and the cocoa mixture, alternating between the two.
Fill the cupcake liners half way through with the mixture.
Add an oreo cupcake to each cupcake and cover with the remaining mixture.
Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
To make the frosting, mix the butter well, then add the icing sugar, cream and cocoa powder. Mix well. Top each cupcake with the frosting and half an oreo.
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