Oreo Cupcakes

I made these cupcakes for the first time about a year ago, before I had started my blog, so I didn't have any pictures of them. But these are super yummy, and after requests, I decided to make them again! The chocolate cupcake recipe I used is from the book Divine Cupcakes by Tamara Jane, who is the co-owner of the Tempt cupcake store in town! The recipe is for 36 cupcakes, but I halved it. Due to the Oreo in the bottom of the case, this made 24 cupcakes. So far this is the best chocolate cupcake recipe I have used! The icing recipe is from this website. That website does tell you how to make the cupcakes overall, but calls for a premade cake mix...I absolutely hate premade cake mixes! Making them from scratch gives a much better flavour. I will put the full recipe down that makes 36, but it is super simple to half to make 24 of these Oreo ones! The recipe says the cupcakes will rise quite a bit, but I didn't find that they did. Also, step 4 is not part of the original recipe, just for these Oreo ones. The Oreo cupcake recipe says to add crushed Oreos to the cupcakes, but I don't do this. I used only large Oreos as I couldn't be bothered buying the mini ones :P

Chocolate Cupcakes:

• 430g plain flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 250ml hot water
• 100g cocoa
• 250ml cold water
• 200g unsalted butter, softened
• 560g caster sugar
• 4 eggs
• 4 teaspoons vanilla essence
• Makes 36

1. Preheat the oven to 170°C. Line three 12-hole muffin trays with cupcake papers.
2. Sift together the flour, baking soda, baking powder, and salt. In a separate bowl whisk together the hot water and cocoa until you have a smooth paste. Add the cold water and whisk until evenly combined.
3. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar and two of the eggs. Beat until light. Add the last two eggs one at a time, beating until well combined, then stir in the vanilla essence. Add half of the flour to the creamed mixture and beat on low speed until combined. Add half of the cocoa mixture and beat until combined. Repeat this process but do not over-beat as this will toughen the mixture.
4. Place one Oreo in the bottom of every cupcake paper.
5. Divide the mixture between the cupcake papers. They should be about half-full as this mixture rises substantially. Bake for 25 minutes or until springy when pressed in the centre.
6. Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.

Oreo Icing/Cookies and Cream icing

• 2 boxes Oreos
• 225g cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3 3/4 cups icing sugar
• 1 teaspoon vanilla extract
• Mini Oreos

1. Cream together the cream cheese and butter. Add vanilla, then slowly beat in the icing sugar.
2. Crush up the Oreos until fine, then beat these into the mixture. Add more of less Oreos to your taste.
3. When cupcakes are cool, frost them, and decorate with a mini Oreo.