Testing testing 1 2 3…
A friend is holding a charity bake event to raise money for Childreach International. He is actually going to do a charity climb to Mount Kilimanjaro this year, so if anyone of you are willing to donate please do not hesitate at his charity page. Great thanks!
Have had a great browse online with regards to oreo cupcake receipes. I have realised that most people would just add oreo crumbs onto the frosting or either add half of oreo onto the base of the cupcake. so what i did was doing testing of…
- oreo base with oreo chunks
- oreo base only
- oreo chunks only
- plain chocolate sponge
My friend and I have come to a conclusion that chocolate sponge with oreo chunks tastes the best. Where using the oreo as a base, the oreo itself tasted like burnt biscuit. While having both oreo chunks and oreo base don’t work very well, cause of the burnt taste but rather toooooo oreo-y! And of course if is just plain chocolate sponge, that’s just boring!
Viola… decided! Even we have decided on decoration using mini oreo, since their cupcake cases are smaller than mine one used at this photo.
Adapted from Hummingbird Bakery’s Chocolate Cupcake
100g plain flour
20g cocoa powder
100g caster sugar
1.5 tsp baking powder
a pinch of salt
40g unsalted butter, room temperature
120ml whole milk
1/4 tsp vanilla extract
6 oreo, with cream, chopped
Decoration: 1 quantity cream cheese frosting* with added oreo crumbs (2-3 oreos without cream, blist into crumbs), orignal size oreo or mini oreo (depends on your case size).
Mix all dry ingredients together in a mixing bowl, add in the butter. And continue mixing until they all become sand. The add the egg into the mixture and mix well. You may find this lumpy but don’t worry. Add vanilla extract into milk. Gradually, pour in 1/4 of the milk into the mixture, mix well slowly. And add in the remaining milk by two to 3 times. Continue mixing for a minute or two until the mixture is smooth. Be careful not to overmix and stretch the flour. Add the chopped oreo in and mix it lightly using spatula. Or you can fill cases half batter, add the chopped oreo and put more batter to cover it. Bake for 15 – 25 mins depends on the size case you use.
Once cupcake cooled, pipe a rosette using 1M tip and sit an oreo straight up on the cupcake or do whatever decoration you like.
*Please refer to my previous red velvet cupcake with cream cheese frosting post.