This is my aunt Erica’s cupcake recipe and it could not be easier to make. You can easily adapt this recipe to make a regular plain cupcake mixture also, simply remove the cocao powder and chocolate chips from the ingredient list.
Makes approximately 8 cupcakes
175g of self raising flour
110g of soft margarine or butter
110g of caster sugar
2 tablespoons of cocoa powder
1 teaspoon of baking powder
2 large eggs
50g of good quality chocolate chips
50ml of water/milk
For the Oreo Cream frosting:
250ml of fresh cream.
25g of icing sugar.
1/2 teaspoon of vanilla extract.
8 oreo cookies, crushed.
Preheat the oven to 180oC and line a cupcake tray with paper cases.
In a large bowl combine all the dry ingredients except for the chocolate chips. Make a well in the center of the bowl and break in the 2 eggs. Using an electric hand mixer beat all the ingedients together until combined. Add in half the milk/water and beat again until combined. You are looking for the batter to be light and creamy. Add the rest of the liquid if you need it you may not.
Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.
Allow to cool on a wire rack before applying the oreo cream.
For the Oreo frosting, simply beat the cream, vanilla extract, and icing sugar until it becomes thick. Gently fold in the oreo cookie crumbles and spoon the mixture into an icing bag with a large round nozzle.
Squeeze the oreo cream onto the cupcakes and top with broken cookies.