Oreo cookie cupcakes (yeah, you heard)

Let them eat cake.

Every cook has a signature dish, and the Oreo cookie cake is undoubtedly mine. It’s my favourite cake to make, eat and share, is ridiculously delicious, and (*smug claxon*) couldn’t be more popular. So when it came to deciding what to make for my first ever cake stall at the Keele Christmas Fayre, this came top of the list (but in the form of cupcakes so there was enough to go round!)

Oreo cookie cupcakes

Was there ever a finer sight?

Oreo cakes are really fun to make and they always look impressive (and inspire curiosity, as all good cooking should).

To create the cupcake of Kings, you’ll need:

For the mocha sponge

  • 8oz caster sugar
  • 8oz butter (or Stalk)
  • 4 eggs
  • 8oz self-raising flour
  • A few drops of vanilla essence
  • 2 tbsp quality coco powder
  • 2 heaped tsp instant espresso coffee

For the decoration

  • 6oz icing sugar
  • One packet of original Oreo cookies
  • One tub of mini Oreo cookies
  • 3oz unsalted butter
  • Edible glitter (totally non-negotiable)

Make the magic happen:

  1. Preheat oven to 180C and pop your cupcake cases into a Yorkshire pudding tin to keep them secure
  2. Start by spooning your espresso powder (or instant coffee if you don’t have any) into a cup, then add a little hot water (just enough to dissolve the coffee and to make it pourable), before leaving to cool
  3. Meanwhile, cream together your butter and sugar using an electric hand mix (or fancy pants mixer), then add in your eggs one at a time, mixing as you go. Continue to whisk until light and fluffy
  4. Carefully sift in your flour and coco powder and fold, being careful not to knock the air out
  5. Sprinkle in your vanilla essence along with the cooled coffee, and combine
  6. Add a generous spoonful to each cake case and bake in the centre of a preheated oven for around 20-25 minutes. Remove from the oven and leave to cool

    mocha sponge


  7. In the meantime, tip all of your original Oreos into a large mixing bowl and crush with a wooden spoon (or blitz in a food processer, leaving a few bits for added crunch)

    Oreo cookies


  8. Make your buttercream by sifting icing sugar into a large mixing bowl containing your softened butter, then cream together. When light and fluffy, add in a few more drops of vanilla essence and tip in your crushed Oreo cookie mixture

    Oreo cookie buttercream

    It tastes far better than it looks!

  9. Top each cupcake with some of the Oreo buttercream, add a mini Oreo for decoration, and sprinkle generously with edible glitter (trust me, they look so pretty)
Oreo cookie cupcakes

Just so darn pretty!

Take into work, share with the family, or use them to make friends: you’ll suddenly become very popular.

Enjoy with a sense of smugness.

Love Emma xx


3 thoughts on “Oreo cookie cupcakes (yeah, you heard)

  1. Pingback: Paleo: eating the no wheat, no grain, no dairy sort of way | White rabbits and hungry habits

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