Oreo cupcakes

Step 1/5

• 25 g butter (room temperature)
• 20 g sugar
• 2½ g vanilla sugar
• 8⅓ g buttermilk
• ½ eggs

• oven
• stand mixer with whisk
• bowl

Preheat the oven to 180°C/360°F. Cream some butter with the sugar and vanilla sugar. Gradually add the buttermilk and eggs, and beat on the highest speed.

Step 2/5

• 20 g flour
• 3⅓ g unsweetened cocoa powder
• ⅛ tsp baking powder
• ⅛ tsp salt

• muffin tin
• bowl
• muffin liners

Combine flour, cocoa powder, baking powder, and salt in a separate bowl, then add to the batter and whisk on low speed until combined. Fill batter into the muffin liners and bake at 180°C/360°F for approx. 25 – 30 min. After baking, set the cupcakes aside to cool down completely.

Step 3/5

• 2⅔ Oreo cookies

• resealable freezer bag
• rolling pin

In the meantime, prepare the Oreo cookies for the buttercream. Split each cookie into its halves and scrape out the filling. Put the cookie halves into a resealable freezer bag and finely crush with a rolling pin.

Step 4/5

• 33⅓ g butter (room temperature)
• 33⅓ g confectioner’s sugar

• bowl

Beat the remaining butter, confectioner’s sugar, and Oreo cookie filling until creamy. Once combined, gently fold in the crushed cookies.

Step 5/5

• Oreo cookies for decoration

• decorating tip
• piping bag

Fill cream into a piping bag and pipe onto each cooled cupcake with a large star-shaped decorating tip. If desired, decorate each cupcake with one or half an Oreo cookie.

Enjoy your meal!