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
150g
unsalted butter, softened
150g
caster sugar
3
medium eggs, lightly beaten
1tsp.
vanilla extract
175g
self-raising flour
25g
cocoa powder
For the decoration
250g
white chocolate, finely chopped
2tsp.
vegetable oil
12
Oreo biscuits
Coloured icing pens, we used red, blue, green, black, white
For the buttercream
150g
unsalted butter, softened
300g
icing sugar, sifted
2Tbsp.
milk
75g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
