As a little break from the norm (and because I’m told you, good readers, may be interested), here’s the recipe for the Oreo brownie cupcakes I made yesterday. The recipe is a combination of various recipes that I’ve refined over time, with thanks to the lovely internet and the Cupcakes book by Susannah Blake.
So, you’ll need
A pack of Oreos. Whatever type takes your fancy – (or is on special offer). You’ll need at least 12 biscuits
- 150g dark chocolate, chopped/bashed up in small pieces
- 150g butter
- 2 eggs
- 150g caster sugar (although light muscavado sugar makes an excellent alternative!
- 50g self raising flour
For the icing
- 200g butter – very very soft
- 400g icing sugar
You’ll also need 12 muffin size cases – be they silicone or paper cases, they need to be a decent depth and a 12 hole deep muffin tin (if you’re not using silicone).
Pre-heat your oven to 180C, 160C Fan or Gas 4
Firstly, slide one layer of biscuit off each oreo – so you’ve got the layer of cream on the biscuit. Put this in (cream side up) in the bottom of each cake case. Save the single biscuit layer for later.
Chop the butter into smallish pieces (no skill required, just break it up a bit) and put it in a heat-proof bowl with the chocolate. If you are a domestic goddess, melt the two together over a bain-marie. Alternatively, stick it the in microwave on medium (not high) for 2 minutes and give it a good stir.
Let this mixture cool a little and then add the eggs and beat them in well. (Don’t do this while the choc/butter mixture is really hot because you’ll end up with chocolate scrambled egg – bleurgh). Then stir in the sugar.
sift the flour add the flour to the mix and fold in well so there are no floury bits left. You’ll get a thick runny mixture – akin to a brownie mix rather than a sponge.
Fill each muffin case with the mixture (you’re covering the Oreo underneath) – you can fill almost to the top as it’s not going to rise very much. This mixture should do you 12 generously filled cakes.
Bake gently for about 25 minutes (now this is how long mine took, every oven is different) until the top is pale and crackly (brownie like) and just firm to the touch. Transfer to a wire rack to cool (obviously when they’re cool enough to handle).
Once they’re cooled ice to your liking. For the completely indulgent approach, mix the icing sugar and softened butter together and add a splodge of water/milk/cream to make a butter icing. A hand mixer really helps this process and you need it quite soft if you’re going to pipe it. Bash up about 8 of the remaining single Oreo biscuits to a very fine crumb (plastic bag, rolling pin, bit of pent up stress = job done) and beat these into the butter icing. They won’t make the icing a particularly nice colour but it definitely tastes good. If you want to change the colour, replace 50g of the icing sugar with 50g of cocoa for a seriously chocolately hit.
I piped the icing with a star nozzle (that’s why you need to make the crumb really fine in the icing, otherwise it gets stuck) but dolloping it on and spreading out with a knife would be just as effective.
Decorate with sprinkles, mini oreos or whatever else takes your fancy.