Servings : 18-24 cupcakes
These yummies are super delicious and it’s always fantastic to end your cupcake with a surprise crunchy cookie at the bottom!
This recipe makes between 18-24 cupcakes depending on how much you fill your liners and how big your cupcake/muffin pan is. Basically it’s my favourite chocolate cake recipe, which I’ve adapted to make chocolate cupcakes!
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 5 eggs, room temperature
- 2 cups all-purpose flour
- 4 tbsp. powdered cadbury's drinking chocolate (sweetened)
- 3 tbsp. cadbury's cocoa (unsweetened)
- 1 tbsp. baking powder
- 1 tsp salt
- 1 tbsp. vanilla extract or essence
- 1 1/4 cup non-fat buttermilk
You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.
Preheat oven to 170C.
Line your cupcake pans, and add half an oreo into each liner, cream side up as shown in the pic and set aside. (You can reserve the second half of each oreo cookie to sprinkle on the cupcake’s frosting if you like.
Sift together flour, salt and baking powder. Then add the cocoa and drinking chocolate into it and mix together. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you’re going to be left with chunks of butter in your finished batter. So make sure you cream it well and don’t rush! 🙂
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren’t fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it’s a pain in the butt. It’s worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make
perfectly sure you’ve got everything will mixed.
Divide the batter between your cupcake liners, filling them to about two-thirds. Bake in preheated oven for 15 to 17 minutes. Check for doneness by using a toothpick. A toothpick inserted into the cupcake should come out clean or with very little crumbs attached. Don’t over bake! 🙂
Let the cupcakes cool on a rack until cooled completely. Frost them and sprinkle some crushed nuts. Alternatively you can crush some oreos very finely and dust that over the frosting OR add the crushed oreos to some whipping cream and pipe on your cupcakes for a more oreo-oriented theme! 🙂