You will also need a muffin/cupcake tray and cupcake cases
Instead of cupcake cases, you can use muffin cases
This recipe makes 12 cupcakes but because my cases were quite large I got 9 out of the recipe.
Here’s how I made them:
STEP ONE: Turn the oven on to 180C (Gas mark 4)
STEP TWO: Place your cupcake cases into your muffin/cupcake tin ( I also greased my tin with a bit of butter so that the cases didn’t get stuck!)
STEP THREE: Mix together the 175g butter with the 165g caster sugar until it’s a creamy and smooth consistency (I cut my butter into small squares to try and make it easier to mix together. This really was an arm workout!)
STEP FOUR: Crack 3 eggs into your mixture and whisk with an electric whisk.
STEP FIVE: Fold in 1 teaspoon of baking powder, 125g of self-raising flour and 40g cocoa powder.
STEP SIX: Place an Oreo in the bottom of each case.
STEP SEVEN: Spoon your mixture on top of each Oreo in the cases.
STEP EIGHT: Place the cupcakes in the oven for 14-17 minutes (Mine actually took 22 minutes to bake! This is because I made them extra big. The best thing to do is keep checking them. I checked them by poking them with a skewer. When the skewer came out clean with no mixture on it I knew they were done)
STEP NINE: Now it’s time to make the frosting! Mix together 100g butter and 200g icing sugar (another arm workout!)
STEP TEN: Put half a packet of Oreos into a small sealed bag and crush into crumbs with a rolling pin (a great destresser!)
STEP ELEVEN: Mix in the Oreo crumbs with the frosting and spoon frosting onto your cupcakes. (Make sure your cupcakes have completely cooled before you add the frosting)