It’s time for the Saturday Special. Last week, Sarah gave us a brilliant recipe for sausage and cider pie, but this week we’re targeting those of you with a sweet tooth.
I’d seen a couple of recipes for a number of different variations on the Oreo cake theme – ‘Oreo cheesecake cupcakes’ looked particularly delicious – but my concentration span means that I lose interest in the process quickly and just end up vamping. So instead of studying recipes, I just decided to do what I know, and then drop a god damn Oreo in the bottom and be done with it, while giving them a name that allows me to combine my hatred for the term ‘cupcake’ with my love for telling people to shut up. And when you put one of these in your mouth, you’ll realise why they call it a cake-hole, and you WILL shut the hell up. Here’s how I did it:
Yields: 16 Shut-Yer-Mouths
For the cake mix:
- 4oz self-raising flour
- 4oz softened butter
- 3oz sugar
- 2 medium eggs, beaten, room temperature
For the buttercream frosting:
- 150g icing sugar
- 50g unsalted butter
- 20ml milk (whole milk works best)
- 1 tbsp vanilla extract
- *Optional* 20g cocoa powder (see recipe)
- Chocolate spread (any variety, they’re your god damn cakes)
- Regular Oreos
1. Preheat your oven to gas mark 4
2. In a large bowl, combine the softened butter with the sugar. Most cake recipes call for equal parts sugar, butter and flour, but I have opted to use a little bit less sugar; this is because when the recipe is complete and the cupcakes are decorated and complete, the overall impact is intensely sweet so I figure we can lose a bit of sugar in the cake mix. You seriously won’t miss it. Luckily that means you won’t need to eat that many – although you may still want to… Mix the butter and sugar until the mixture is light and smooth.
3. Gradually add the beaten eggs and flour, alternating between the two to avoid the mixture from curdling or becoming too dry respectively. If your mixture does become too dry, you can add a little milk.
4. Set the mixture aside for a moment, and line up your cupcake moulds or cases ready for baking.
5. In each case, place one Oreo – it should cover the bottom of a standard cupcake mould. Neat, huh?
6. Pour the cupcake mixture into each mould or case, filling them to roughly 2/3 capacity.
7. Bake these in the oven at gas mark 4 for approximately 15 minutes (but keep an eye on them, you know, don’t just take my word for it…)
While they’re cooking, you can work on the buttercream frosting. There ain’t no rest for the wicked! Now, there are some options for what you can do with this part of the recipe (or you can skip down to #8 to continue with the cake recipe)
The basic buttercream frosting (thanks to @SearleyPants for this, by the way!) requires you to beat the the icing sugar and butter, preferably in an electric mixer on medium speed, and then turn to a low speed and gradually add milk and vanilla. Then you turn it up to high speed again for a few minutes to get that fluffy, light texture. Lovely!
The amendments and additions you can make are pretty yummy too. At the initial stage of beating the icing sugar and butter, you can throw in the cocoa powder (20g for the measurements in this recipe, scale up or down in relation to the amount of cupcakes you want to yield). This will give you a heart-achingly delicious chocolate buttercream – seriously, I dare you not to lick the spoon…
Or you could go down the Oreo route. Twist and separate the Oreos and remove the vanilla filling. Pop that in with the icing sugar and butter while it’s whizzing round. Then, using a mini crusher or the classic ‘rolling pin + freezer bag’ comb, smash up some Oreos – the rolling pin is preferably because you can picture your enemy’s face and bash out some aggression. It’s up to you how finely you crush them up though – I wanted mine to have a bit of texture, makes a change from the normal smooth icing you get on cakes, plus they’re delicious Oreo biscuits, how can you go wrong? But if you want them smoother, keep blitzing them until the crumbs are finer, and then you can either throw them into the mixer (at the very end) or fold them in with a spoon or whisk (preferably with the larger pieces, if you ask me). Once that’s all combined, set this aside – if you store it in the fridge for too long, it’ll get too hard to spread, so be wary of that. Store it somewhere cool.
Get those cakes out of the oven, and it’s time for the next step.
8. With the cakes out of the oven, allow them to cool completely on a wire rack.
9. Once cooled, take a sharp knife and carefully cut a piece out of the top of the cupcake – it’s up to you how deep or shallow or wide or narrow this piece is, maybe you’ll decide when you see the next step…
10. Fill the hollowed out part of the cupcake with the chocolate spread. Yep. Fill it up. I know some people who will find some way of putting the top back on, or cutting the top down to a flat piece and covering just the top of the chocolate part – again, this is up to you. I went for the latter, but whatever you do will be fine.
11. Time to ice the cupcakes – be generous with the buttercream frosting, because it’s delicious and you deserve it.
Don’t forget to get tested for diabetes at some point in the week following ingestion of these cakes.
EDIT: I just made some of these with a whipped cream topping, using the same technique of crushing up Oreos and folding them in. Oh my god, you guys. Oh. My. God. Do it. DEFINITELY DO IT.