These Oreocupcakes will not only give you the spooks but taste amazing too, the perfect way to celebrate Halloween.
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Yields:
12
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
588
Ingredients
For the cupcakes
150 g unsalted butter, softened
150 g caster sugar
3 medium eggs, lightly beaten
1 tsp. vanilla extract
175 g self-raising flour
25 g cocoa powder
For the decoration
250 g white chocolate, finely chopped
2 tsp. vegetable oil
12 Oreo biscuits
Coloured icing pens, we used red, blue, green, black, white
For the buttercream
150 g unsalted butter, softened
300 g icing sugar, sifted
2 Tbsp. milk
75 g Oreo biscuits, crushed
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with paper muffin cases. To make the cakes, put the butter and caster sugar into a large bowl. Add the eggs, vanilla extract and 1tbsp just-boiled water. Sift over the flour, cocoa powder and a pinch of salt.
Step 2Beat ingredients together with a handheld electric whisk, then divide mixture between the cases. Bake for 15-20min until firm and a skewer inserted into the centre of the cakes comes out clean. Remove to a wire rack to cool.
Step 3Meanwhile, for the decoration, melt white chocolate and oil in a heatproof bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Arrange the Oreos on a wire rack, spaced apart, and set over a baking tray. Spoon the white chocolate over the Oreos, making sure the tops and sides are completely coated. Transfer to the fridge to set, around 1hr.
Step 4Make the buttercream. Put butter, icing sugar and milk into a large bowl and beat with an handheld electric whisk until light and fluffy. Fold through the crushed Oreos. Spread over the tops of the cooled cupcakes with a palette knife.
Step 5Once the white chocolate Oreos have set, draw an eye on to each with the icing pens. Sit an eyeball Oreo on to the top of each cupcake and serve.
To store:
Keep in an airtight container at room temperature for up to 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
