Oreo Cupcakes

 Oreo cupcakes 

• 100g dark chocolate, chopped
• 1 cup (250ml) water
• 125g butter, softened
• 1 1/2 cups (330g) caster sugar
• 
3 Australian Free Range Eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/4 cup (25g) cocoa powder
• Mini Oreo biscuits, to decorate

Chocolate Sauce

• 50g dark chocolate, chopped 
• 1/4 cup (60ml) thickened cream 
• 1 tablespoon brown sugar 

Buttercream Icing

• 6 x 23g pkts Mini Oreo biscuits 
• 250g butter, softened 
• 3 cups (480g) icing sugar mixture 
• 2 tablespoons milk 
• 150g white chocolate, melted, cooled                 

First step to making these cupcakes is to pre heat the oven to 160C, I however had the oven set to about 180C.You then need to prepare your cupcake tin with patty pan cases and set it aside. The next step told me to combine the 100g of dark chocolate and water in a small sauce pan over low heat in a pot, I thought that adding water might make the chocolate burn so I brought melting chocolate instead. I placed a small amount of water in a small pot, and set a bowl on top of the pot to slowly melt the chocolate. Set aside for 15 minutes to cool. 

I then used an electric mixer to combine the 125g of softened butter with the 330g of caster sugar, until it became a pale colour. Add 1 egg at a time, beating it well after each addition. After beating the eggs add the melted chocolate to the mixture, and stir to combine. The next step of the recipe was to 'add combined flour and coco powder', I assumed this meant 225g of self- raising flour, 75g of plain flour and the 25g of coco powder. The method did not mention wether to sift the flour or just put it straight in, I sifted the flour because I feel like to loosens it up a bit and helps it mix through better. After adding the combined flours mix them through well, with an electric mixer to make a smooth mixture.

Once your mixture is smooth, divide it up evenly into the patty cases and place in the oven. Bake for approximately 20-25 minutes, or until a skewer inserted into the centre comes out clean. After baked transfer the cupcakes onto a wire rack to cool completely.

whist the cakes where baking I made the chocolate sauce. To make the sauce we had to melt 50g of dark chocolate, following the same steps as we did melting the chocolate before. However, add the 60ml of thickened cream and 1 tablespoon of brown sugar to the chocolate whilst melting it. Stir the mixture on low heat, until the sauce thickens and then set aside to cool completely.

To make the buttercream icing, we first need to place 6 packets of Mini Oreos into a food blender, and process until they become fine crumbs. Melt 150g of white chocolate using  the same process as before, set aside to cool. Then using an electric mixer beat the 250g of butter, until it becomes of a plan colour. Gradually add the 480g of icing sugar, beating well after each addition. Next I added 2 tablespoons of milk, the melted white chocolate and Oreo crumbs, beat well to combine. 

 My cakes had massive bubbles on top of them, I poked the a hole in the bubble using a knife and pored chocolate sauce into the hole. I spread the icing onto the cake normally and added a Mini Oreo on top.