I thought I would post another recipe as these seem to have gone down a treat. I made an awful batch of cupcakes last week and actually received a lot of praise for them even though they were the worst I have ever tasted or made or probably ever existed (spanish ingredients just don’t work the same). Since I have been dying to show my housemates that I can actually make decent cupcakes. Usually I leave the baking to my mom and sister as they are pros.. but that means that I know a good cupcake when I taste one and have picked up some great tips.
Ingredients for 12 cupcakes:
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup butter or 1/4 cup margarine, softened
1 large egg
1/2 cup milk
You will notice that I am using ‘cups’ the american recipe style as we don’t have any scales this is the most accurate way to do it. Also note that the flour is what we may call ‘plain’ flour in the UK as either self raising doesn’t exist or I can’t find it- hence the baking powder and salt. This is really just a basic cupcake recipe so if you already have one that works for you, use that.
To that, I also added about 50g of dark chocolate, cut up in a blender so it is very very fine (like a chocolate chip’s baby) and I crushed some Oreos and placed them in the bottom. I wish now that I had put them in the middle of the batter as they stuck to the bottom of the paper, the ones that went into the middle of the cake made such a scrummy difference it is definitely worth it.
The basic method is to cream the butter and sugar together until it changes colour, you should probably whisk way past the point you think is right and that will make them super fluffy. Then gradually add flour and cocoa powder and the baking powder and salt but be careful to gently stir these and not whisk, the more you whisk the tighter the flour becomes and the harder your cakes are. Then add eggs gradually and then the milk at the end- so that you can add just as much as you need. Once it is all mixed together spoon into cake cases. Remember to add chunks of broken oreo, you can either put a small spoon of mixture in, place the chunks and then add a little more mixture or just push them into the centre once the case is 3/4 full.
My frosting was very very simple. All you need is:
Half a pack of cream cheese (about 150gms) and 2 packs of oreos probably about 20/25 biscuits.
First put aside about 10 biscuits and break them up into 3 or 4 rough chunks.
Put the rest in a blender until they are crumbs (small enough to go into the frosting but big enough that they are still crunchy). Take out a handful or so for decoration.
Mix the cream cheese and the rest of the crumbs until you get a brownish speckled frosting. As the cake is so sweet the sharpness of the cream cheese is just right as I find buttercream too sickly (and melty in Spain).
The cakes should take just under 20 mins on 180 degrees. You can wash up and make the frosting in this time. Take them out and let them cool.
Then once cool you can decorate! As you can see from the picture I smoothed on the frosting with a knife, sprinkled on some crumbs and added 3 or 4 chunks of oreo on top!
Alternatively you could pipe the frosting (this would have been my first choice if I had a piping bag here) and place a whole oreo on top, or maybe a mini one.
You could even make this as a large cake and in the middle use normal buttercream but add a little extra icing sugar so that it is similar to the paste you get inside an oreo.
Have fun and I would love to know if anyone is inspired to make these so please comment!