Ingredients for cupcakes:
85g self-raising flour
25g Horlicks or Ovaltine malt powder
15g cocoa powder
1/4 bicarbonate of soda
pinch of salt
125g caster sugar
135g unsalted butter, softened
2 large free range eggs
1 1/2 tbsp whole milk
1/4 tsp vanilla
2 1/2 packs of oreos
Ingredients for buttercream:
200g unsalted butter, softened
450g icing sugar
3 tbsp whole milk
1/4 tsp vanilla extract
1/2 pack oreos (blended in food processor to crumb consistency)
Method (cupcakes):
1. Preheat the oven to 170°C and line a cupcake tray with cupcake cases.
2. Sieve all the dry ingredients into a mixer bowl - so self-raising flour, malt powder, cocoa powder, bicarbonate of soda, pinch of salt and the caster sugar.
3. Add the unsalted butter and the 2 free-range eggs.
4. Start the mixer of a slow speed until the mixture comes together and then put on a medium speed for 60 seconds.
5. Put the mixture down to a slow speed and add the whole milk and vanilla extract. Mix for another 20 seconds or so until incorporated.
6. Take your lined cupcake tray and add an oreo biscuit to each cupcake case.
7. Scoop the cupcake batter into each cupcake liner on top of each oreo biscuit.
8. Bake in the oven for 22 minutes.
Method (buttercream icing):
1. Add the butter to a mixer bowl and beat for 10 minutes - the butter should become pale and fluffy.
2. Add half the icing sugar (sifted) into the mixer bowl and beat for 5 minutes.
3. Add the last of the icing sugar (sifted) and beat for 5 minutes.
4. Add the oreos and beat for a couple of minutes.
5. Add the milk and vanilla extract and beat for a final 1-2 minutes.
6. Scoop the mixture into a piping bag and pipe onto the cooled cupcakes.
7. Pop another oreo biscuit onto the cupcake in the middle of the icing.
These cupcakes were so good and fun to make - let me know in the comments below if you have made them or if you want to make them :)
