Oreo Cupcakes and Rolo Cupcakes

Hi again,

So ever since I can remember I have made cupcakes for my friends birthdays and whilst being at uni I have done many of these cupcake boxes. This time I decided on some Oreo cupcakes for one friend and some rolo cupcakes for another friend 🙂 I made a batch of 12 and then did 6 oreo and 6 rolo cupcakes, giving my friends 4 each.

Makes 12 cupcakes

Ingredients:

Cakes

115g dark chocolate

85g soft spread/unsalted butter

175g light brown soft sugar

2 large eggs

185g plain flour

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml semi-skimmed milk

1tsp vanilla extract

Oreo cupcake topping (chocolate icing and oreos)

175g dark chocolate

225 soft spread/unsalted butter

1tbsp semi-skimmed milk

1tsp vanilla extract

250g icing sugar

1 packet of oreos

Rolo cupcake topping (whipped cream, chocolate sauce and rolos)

150ml double cream

1 tsp vanilla extract

1tbsp caster sugar

25g dark chocolate

12.5g soft spread/unsalted butter

63ml double cream

1tsp caster sugar

Rolos

Method:

1.Preheat the oven to 170°C/gas mark 5. Line 12 hole muffin tin with cases.

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2.Break the chocolate into a jug and melt in the microwave in 30 second bursts. Leave to cool slightly.

3.In a large mixing bowl, cream the sugar and butter using an electric hand mixer (or by hand) for 3-5 minutes or until pale and fluffy.

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4.In separate bowls and with clean beaters, beat the egg yolks for several minutes and then slowly add them to the creamed mixture and beat well. Add in the chocolate mixture and beat well.

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5.Sieve the flour, baking powder, bicarbonate of soda and salt in another mixing bowl. Put the milk and vanilla into a jug. Add one 1/3 of the flow to the chocolate mixture, then one 1/3 of the milk mixture and repeat until all the flour and milk have been added.

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6.In a clean bowl with clean beaters whisk the egg whites to soft peaks and carefully fold into the chocolate mixture with a metal spoon.

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7.Carefully spoon the mixture into the prepared cases, filling about 2/3 full (if you have more batter left over don’t overfill but instead use another muffin tin or wait until the cakes have cooked and cooled and bake some more!).

8.Bake for 20-25 minutes or until well risen and skewer comes out clean. Leave to cool completely on a wire rack.

9.To make the chocolate icing, melt the chocolate in the microwave and leave to cool slightly. In the meantime, in a large mixing bowl combine the soft spread, milk, vanilla and icing sugar until smooth (several minutes with an electric hand mixer or by hand using a whisk) until smooth and creamy. If too thin add more icing sugar. Transfer into a pipping bag with a star nozzle or one of your choosing.

10.To make the whipped cream and chocolate sauce, whisk the cream, vanilla and sugar in a large mixing bowl until forms soft peaks and then transfer to a pipping bag with a circle nozzle. Then melt the chocolate in a bowl in the microwave and set aside. Then heat the soft spread, cream and sugar in a saucepan until evenly combined, remove from the heat and stir in the chocolate until smooth.

11.To assemble the cakes, pipe the chocolate icing onto half the cakes and decorate with halfed oreos and crushed oreo pieces. Pipe the whipped cream onto the other cakes, place a rolo on the top and drizzle with chocolate sauce.

12.Place them in cupcake boxes and enjoy! Keep the rolo cakes in the fridge and the oreo cakes in an airtight container.

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