You know, I’m a sucker for Oreos. And cupcakes. And Oreo cupcakes, naturally. But I’ve made Oreo cupcakes before, so this time I thought I’d bring the experience to a new level. Oreo cupcakes reloaded, basically.
The result is a white vanilla-flavoured cake with crunchy classic Oreo bits in it, topped with a dark chocolate ganache and finished off with white Oreos. Heavenly, I say.
Since I’m such a generous person, I thought I’d share the love – here is how I made these delicious treats:
White Oreo Cupcakes Supreme
130 g flour
130 g super-fine white sugar
1 teaspoon vanilla sugar
1 1/2 teaspoons baking powder
40 g butter
Mix the dry ingredients and the butter in a free-standing mixer with paddle attachement. Add:
60 ml milk
and continue beating on low speed for a few more seconds. In a seperate bowl, mix
70 ml milk
~ 5 g vanilla essence
Pour this mix into the flour/sugar mix and beat on low speed until you get a smooth consistency. Make sure not to over-beat! Fill the mixture into a prepared cupcake/muffin tin (you can use paper cases, if you like). Cut
8 classic Oreos
in quarters, sprinkle on top of your cupcakes and bake at 165°C for about 20-25 minutes.
For the topping, I used the same ganache recipe like last time (200 g cream, 125 g dark chocolate 70%). For more detailed directions, please have a look here. Use a pastry bag with a star-nozzle to decorate the cupcakes and stick White chocolate Oreo halves on top of each cupcake. Serve, make your guests (and yourself) smile and enjoy!