Ingredients:
For the batter:
- 85 g Self Raising flour
- 25 g helix /malt powder (optional)
- 15 g cocoa powder
- ¼ tsp baking soda
- Pinch of salt
- 125 g caster sugar
- 135 g soft unsalted butter
- 2 eggs
- 1 ½ tbsp whole milk
- ¼ tsp vanilla extract/essence
- 12 Oreo cookies
For the icing:
- 200 g soft unsalted butter
- 450 g sifted icing sugar
- 3 tbsp whole milk
- ¼ tsp vanilla extract
- ½ packet Oreo cookie crumbs
For the decoration:
- 12 Oreo cookies
- ½ packet Oreo cookie crumbs
- Chocolate sauce (optional)
Method:
For the batter:
- Sieve together the Self Raising flour, malt powder, cocoa powder, baking soda, salt and caster sugar in a large bowl.
- Add in the butter and eggs and mix for 90 seconds.
- Add in the milk and vanilla extract and mix for about 30 seconds
- Add 1 whole Oreo cookies to a cupcake case
- Put the batter in the cases
- Bake at 170’c for 22 minutes
For the icing:
- In a large bowl, beat the butter for 5 minutes until pale and fluffy
- Add the icing sugar in 2 parts, mixing well in between each one
- In a separate container, add the milk and vanilla and mix. Add it to the icing.
- Add Oreo cookie crumbs and fold gently.
For the decoration:
- Pipe the cupcakes once cooled down
- Add 1 Oreo cookies in the centre off the cupcake
- Sprinkle some Oreo cookies crumbs on top.