These impressive looking cupcakes are easy to make and are full of hidden cookies and cream goodness.
This quantity makes about 18 decently sized cupcakes but you can adjust the size of the patty case to make about 24 mini cupcakes or 12 jumbos. The recipe also makes lots of icing, so you can be very generous with the frosting swirls.
Cupcake Ingredients Two boxes of mini Oreo cookies (ie 20 individual packets) there will be plenty leftover
250g softened butter or margarine
230g caster sugar
4 large eggs
230g self-raising flour, sifted
1 ts vanilla
Empty ten packets of the mini Oreos onto a board and chop roughly, making sure there are some nice big chunks.
Place the butter and sugar into a bowl and beat until very pale and creamy.
Add eggs two at a time, beating well with each addition.
Add sifted flour, and mix gently. Stir in the vanilla, milk and chopped cookies.
Divide the mixture between the cupcake cases and bake for 20 to 25 minutes or until golden and firm to touch.
Allow to cool on a wire rack.
Make the icing by adding softened cream cheese and butter into a bowl and beating with an electric beater until smooth and combined. Add vanilla and sifted icing sugar and beat again (start slowly so all the icing sugar doesn’t puff up) until the icing is creamy and smooth. You can store the icing in the fridge for a day or two, but take it out for half an hour to soften slightly before piping.
When the cupcakes are cool, spoon the icing into an icing bag with a large nozzle and pipe a large swirl on top of each cake. There will be plenty of icing, so you can afford to be very generous with the size of the swirl.
Stick a mini Oreo cookie onto the top of each cake.
Open four or five of the mini cookies and scrape out the icing. Finely crush the biscuit and sprinkle over the frosting.
You can store the cupcakes in the fridge to make sure the icing hardens again, but leave them out for an hour before eating so the cake is nice and soft.