Last weekend my best friend and I got together and did what we do best. Eating batter mix – I kid, I kid – that’s just me. We did a spot of baking and deemed it pretty darn successful considering the batch didn’t last 24 hours. I posted a photo on my Instagram and there were lots of heart eye’d emojis floating round in the comments along with a hefty amount of requests for the recipe. We took inspiration from this recipe but tweaked things a little based on our personal preference. It looks quite complicated at first glance, but it wasn’t too bad and was so worth a little extra effort.
3 ounces bittersweet chocolate
1/3 cup unsweetened cocoa powder
3/4 cup hot water 3/4 cup self raising flour
3/4 cup sugar 1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 Oreo cookies per cupcake – one for the cupcake itself and one for the top
5 tablespoons all purpose flour
1 cup milk
1 and 1/2 teaspoons vanilla extract
1 cup butter, softened
1 cup granulated sugar
1 cup crushed Oreos
The Cupcakes: We preheated the oven to 180 degrees and set our cupcake liners out. We used a mixture of standard paper cake liners and plastic heart shaped ones (so cute!). We mixed the chocolate, cocoa powder, and 3/4 cup hot water together until the mixture was smooth and melty (Mmmmm). We then popped this mixture in the fridge to cool and mixed our dry ingredients: flour, sugar, salt, and baking soda. Once the chocolate mixture had cooled we added 2 tablespoons vegetable oil, 2 large eggs and 2 teaspoons vanilla extract to it and then combined the dry ingredients with the chocolate mixture.
Once the batter was ready we placed an Oreo cookie on the bottom of each cupcake liner and poured the batter over each cookie and filled each cupcake liner until it was 3/4 of the way full. It should make about 18 cupcakes according to the recipe but after chowing down on the batter I think we make about 15 or 16. But anyway…
We popped the cupcakes in the oven for around 20 minutes and then checked with a fork in the centre of each cupcake to make sure they were cooked all the way through (the fork should come out clean-ish) I find that the mixture will always remain slightly gooey when you add chocolate to the mix and pop it in the oven, so don’t expect them to be fluffy.
The Frosting: To make the icing we mixed 5 tablespoons of flour with a cup of milk. Megan got to work whisking the mixture constantly over medium low heat (this is when some pretty interesting discoveries were made on Megan’s part in regard to using an electric hob – highlight of my day) until it thickened up. We then mixed together the butter and sugar with the flour/milk mix, before adding the vanilla extract. We whisked the mixture until it was fluffy and added 1 cup of crushed Oreos.
After whisking, we left the mixture to cool in the fridge for around 20 minutes before pouring the mixture into sandwich bags and cutting off a corner to make a piping bag. This is where our baking and decorating skills got a little questionable and we found that using a spoon to apply the icing kept the whipped look. Megan then added half an Oreo to the top of each cupcake and I watched whilst demolishing the rest of the packet…