Oreo Cupcakes with Marshmallow Fluff Icing

OK so I have been a BAD blogger! After planning on posting at least once a week it has been two weeks since my first post… after feeling rather guilty about this here we finally here we are!

These chocolate Oreo cupcakes are fairly easy to make, super yummy and look pretty good too….Also the icing tastes just like Fluff! I stored any leftover icing in a jar and ate it with chocolate digestive biscuits – an ideal hangover/munchies cure (it’s also quite tasty by itself)!

Ingredients for the Chocolate Cupcakes:

  • 115g- good quality dark chocolate (at least 70% cocoa solids)
  • 85g- unsalted butter (at room temperature)
  • 175g- soft brown sugar
  • 2 large eggs – separate the yolks from the whites (free range and organic please)
  • 185g- plain flour
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • A pinch of salt
  • 250ml semi skimmed milk
  •  1 tsp vanilla extract
  • 1 packet of Oreo biscuits

Ingredients for the MarshMallow Icing:

  • 120g granulated sugar
  • 80g golden sugar
  • 1 1/2 tbsp water
  • 2 large egg whites
  • 1/2 tsp vanilla extract

You will need:

  • an electric mixer (if you’re lazy like me)
  • a sieve
  • a 12 hole muffin tray
  • a piping bag
  • jumbo star piping tip

Cupcake Recipe:

  1. Melt the chocolate either in a bowl over simmering water … or in the microwave for 1 minute the stir and again for another minute
  2. Cream together the butter and sugar, when smooth slowly add the egg yolks (I am far to lazy to do this by hand, so I use my grandmas 30-year-old Kenwood mixer which I “borrowed” a few years ago)
  3. Add the melted chocolate to the mixture and mix well
  4. Sift the baking powder, bicarb and flour into a separate bowl
  5. When measuring the milk in to a jug add the vanilla extract and mix
  6. Gradually and alternately add the flour mixture and the milk to the sugar, butter and chocolate mixture, beating well throughout the process
  7. In a clean bowl using a clean whisk, which the remaining egg whites until they form stiff peaks – tip: add a little cider vinegar to some kitchen roll and wipe around the bowl and whisk)
  8. Carefully fold the egg whites into the main mixture
  9. Add one Oreo to the base of each muffin case
  10. Spoon the mixture into the muffin cases on top of the Oreo and bake for 20-25 minutes at 190C/ Gas mark 5/ the middle shelf of the top oven of an Aga
  11. Leave to cool in the tin for 10 minutes then let each cupcake cool on a wire rack

Icing recipe:

  1. Put the sugar, golden syrup and water into a saucepan, cook on a high heat until it reaches the “soft ball stage” (this is where bubbles start to stick together and would drop off a spoon in a smooth slow stream) when the mixture reaches this stage remove from the heat- this should take about 2 minutes
  2. Whisk the egg whites until they start to form soft peaks
  3. Switch the mixer to a slower speed then slowly pour the hot sugar mixture into the egg whites
  4. Increase the speed until the mixture becomes thick and glossy, towards the end add the vanilla extract
  5. Spoon the mixture into the piping bag fitted with your choice of piping tip (I used a jumbo star tip) and pipe the mixture onto the cooled cupcakes
  6. Break each Oreo into thirds or quarters to put on top of each cupcake for decoration … and Voilá!

Enjoy x

Chocolate Oreo Cupcakes with Marshmallow Icing
Chocolate Oreo Cupcakes with Marshmallow Icing