You’ll never look at an Oreo the same again once you indulge in these velvety, chocolatey cupcakes. They deliver every bit of sweet satisfaction that their name suggests — and more!
You will need
Serves 10
- 1 cup self-raising flour
- 1 cup caster sugar
- 1/3 cup cocoa powder
- 1/2 cup soy milk (or any plant-based milk)
- 1/4 cup olive oil
- 75g silken tofu, pureed
- 1/2 cup boiling water
For the cookies and cream icing:
- 200g dairy-free spread
- 350g icing sugar
- A few drops of cookies and cream essence (available at cake stores but can also be substituted for vanilla essence)
- 1 x 130g packet of Oreos, use a food processor to crush to a fine crumb
To decorate:
- Mini Oreos
- Dark chocolate, melted
Recipe: Monica Mignone
Directions
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Step 1
Pre-heat oven to 180°C. Line a cupcake tray with patty pans and set aside.
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Step 2
Add flour, sugar and cocoa powder into a large mixing bowl. Mix to combine, and then set aside.
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Step 3
In a separate bowl, add milk, oil and tofu and whisk to combine.
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Step 4
Pour wet ingredients into dry ingredients and gently fold to combine.
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Step 5
Slowly pour boiling water into the mixture and whisk gently to combine.
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Step 6
Pour batter into patty pans (only fill about half way as they will rise). Using a pouring jug makes this process a lot easier as the mixture is quite wet.
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Step 7
Bake for 10–15 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
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Step 8
Meanwhile, to prepare the icing, add dairy-free spread to a stand mixer with a paddle attachment and beat for 4–5 minutes or until pale and fluffy.
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Step 9
Add icing sugar slowly and beat again until smooth. Then add cookies and cream essence.
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Step 10
Remove bowl from mixer and gently fold through crushed Oreo crumbs.
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Step 11
Spoon the frosting mixture into a piping bag with an ice cream nozzle. Pipe on cupcakes and decorate with a mini Oreo and a drizzle of dark chocolate.
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Recipe: Monica Mignone
