Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with 12 paper cases.
In a medium bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet mixture in 3 parts, alternating with the milk. Mix until just combined.
Fold in the crushed Oreo cookies.
Spoon the batter evenly into the paper cases, filling each case about two-thirds full.
Bake for 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually add in the icing sugar and beat until smooth.
Add the whole milk and continue beating until the frosting is light and fluffy.
Fold in the crushed Oreo cookies.
Once the cupcakes are completely cool, frost them with the Oreo frosting using a piping bag or a knife.
Serve and enjoy these delicious chocolate Oreo cupcakes with creamy and crunchy Oreo frosting on top.
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