Everyone knows that January is a crappy month to start a diet. Sure, it’s all kale smoothies on New Year’s Day but with leftover Christmas treats winking at you from the back of the cupboard it’s all too easy to fall off the bandwagon mid-month and spend until February chastising yourself for it. Here typeth the voice of experience!
So, rather than eliminate treats altogether why not get your pals over for a movie night and whip up a batch of these delicious ‘Moreo’ cupcakes – so-called because the divine union of chocolate and coffee gives the classic Oreo cupcake a moreish, mocha twist. At least that way you’ll be forced to share so there’s less risk of over-indulging!
These are dead easy to make and, if you’re a regular baker, you’ll likely have most of the ingredients in your store cupboard, so this recipe is a budget-friendly one.
For the cupcakes you will need:
A packet of Oreo biscuits – I went for double-stuff ones- I think they may have been on offer- but Lidl do a purse-friendly range of mini ones called ‘Neo’ that do the job just as well.
115g unsalted butter, softened
115g caster sugar
1 tsp vanilla extract
1 tsp ground coffee (instant is grand if you have that to hand, just dilute it in a tsp of cold water first)
100g self-raising flour
20g cocoa powder
2 large eggs, beaten
1 tsp milk
For the frosting you’ll need:
50g unsalted butter, softened
80g cream cheese, kept in the fridge as long as possible so it’s nice and cold
175g icing sugar, sifted
As always, preheat your oven first to 180°C/160°C fan / 360°F fan/Gas Mark 4. Line your bun tray with bun- cupcake- cases.
Separate your Oreos – I found this easiest to do with a knife. Put the top of your biscuit aside for later and put the other half in your bun case, cream filling facing upwards. Repeat until you have one in each case – this will be your whole pack of Oreos used up. Weirdly there are only 11 Oreos in a pack so if you are making 12 buns buy extra if you like though it’s not a massive issue if one bun doesn’t have an Oreo in its base!
Cream together the softened butter and caster sugar, along with the vanilla extract, until pale and fluffy. Mix in your coffee.
Sift in the flour and cocoa powder. Add the two beaten eggs and mix well with a metal spoon, taking care to stop once all of the dry ingredients are incorporated. Add the milk and beat until combined.
Divide the mixture evenly between the cupcake cases. Bake for 22-25 minutes or until cooked. Mine only needed 20 mins so just keep an eye to your oven.
While your buns are baking get started on the frosting. Remember those Oreo tops you were saving from earlier? Pop them in a food processor and blitz until they form a fine powder. If you don’t have a food processor whack them into a food bag and wallop them with a rolling pin for a bit to get the same result.
Using the back of a wooden spoon smush your butter until it’s nice and soft and add the icing sugar. Keep smushing until the two begin to mix. Next do the same with your cream cheese. Once it’s looking like everything is mixing well take your electric whisk, if you have one, and give it a quick whisk. If you don’t have one just up the ante a bit and put in a little more elbow grease. Fold in half of the Oreo crumbs with a metal spoon and mix it all up.
Pop the frosting into the fridge while your buns cool down.
Then all that’s left is to ice your buns and sprinkle over the remaining Oreo crumb et voila! A delicious coffee and chocolate treat that is ideal for sharing with friends and family.
Enjoy and see you next time,