What you need
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For the cupcake
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For the icing
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For the Decoration
Putting it together
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- Take a bowl. Add the Oreo Cookies and chop them. Set aside.
- In another bowl, add unsalted butter, brown sugar, granulated sugar and vanilla essence. Whisk well.
- Add milk and whisk again. Add all purpose flour, baking soda and baking powder. Fold until well combined.
- Add the chopped Oreo Cookies, vinegar and white choco chips. Mix until well combined.
- Preheat the oven to 180 °C. Grease a muffin tin with non-stick spray or line with muffin/cupcake liners. Scoop out 1 tablespoon of the mixture and press it into the bottom of the cupcake mould. Cover the bottom completely. Top with an Oreo Cookie.
- Scoop out a second tablespoon of the mixture into the mould and press. This layer should completely cover up the Oreo Cookie. Repeat with the remaining mixture and cookies.
- Bake for 20-25 minutes until the cupcakes are golden brown and puffy and the edges have started setting. Allow the cupcake to cool.
- For the frosting: Take a bowl. Add the unsalted butter, icing sugar, vanilla extract and whipping cream. Whisk the mixture. Keep whisking until it becomes smooth and fluffy.
- Pour the prepared vanilla buttercream into a piping bag. Attach the ateco tip and then swirl the frosting on top of each cupcake.
- For the decoration, put Oreo Cookies on top of each cupcake and then sprinkle on some crushed Oreo Cookies.
- If desired, you can even pour some chocolate sauce on top.
- Cupcakes can be stored in the refrigerator for up to 2 days.
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