Chocolate fudge sponge with a secret Oreo biscuit base, and topped with creamy peanut butter icing.
For 12 cupcakes you will need…
1 pack of Oreo cookies
80g self-raising flour
65g cocoa powder
1tsp baking powder
100g golden caster sugar
100g granulated sugar
2 large eggs
80ml vegetable/extra-virgin olive oil
1 tsp vanilla extract
For the icing/decoration you will need….
250g smooth peanut butter
375g icing sugar, sifted
100g unsalted butter, at room temperature
4-6 tbsp whole milk
1 pack of Oreos – if you want to transform your Oreos in adorable penguins check out my simple step by step recipe here!
Preheat your oven to 180C and line a 12 hole cupcake baking tray with your favourite liners.
Sift the flour, cocoa powder and baking powder into a bowl. Stir until combined.
In a separate bowl, mix together the eggs, two sugars, oil and vanilla extract until smooth.
Now pour half of the dry ingredients into the wet, followed by half of the buttermilk. Mix together until combined. Repeat this step until all the ingredients are fully incorporated.
Place an Oreo in the bottom of each cupcake liner and fill each one with the cake mixture just over half way.
Bake in the oven for 18-20 minutes, or until a toothpick inserted into the centre of one comes out clean. Leave to cool.
Now for the icing…
Beat together the butter and peanut butter until smooth.
Now beat in half the icing sugar, half of the milk and the vanilla extract.
Beat in the remaining icing sugar and milk until the buttercream is smooth and creamy. If the mixture feels too stiff add another 1/2 tbsp of milk at a time until you have the right consistency.
Decorate your cupcakes with the buttercream (I used a star shaped icing nozzle and piping bag) and finish by placing an Oreo on top.