Chocolate cake isn’t usually my thing, but this recipe has converted me – it is without a doubt the best chocolate cake I’ve ever tried and it’s actually pretty easy to make! I stumbled upon this recipe when I was making these peanut butter cup cupcakes for Luke’s birthday this year (side note – they’re so delicious), but I’ve made these cupcakes a few times since then with various different icings – they work with pretty much anything. Since I made these particular cakes for my brother Nick’s birthday party, we decided to create an oreo cream cheese icing to go with them and they turned out to be sooooo yummy! If you’re a fan of oreos, you have to try this as soon as you can!
Here’s what you’ll need (for 12 cupcakes):
- 140g sifted plain flour
- 185g caster sugar
- 30g cocoa powder
- 40g chocolate chips
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 125g buttermilk (I use low fat plain yoghurt and it works just fine)
- 120ml cold black coffee
- 100ml vegetable oil
- 1 large free range egg
- 1 tub of cream cheese
- 120g sifted icing sugar
- 1 tsp vanilla essence
- 2 packets of oreos
- A splash of milk
Here’s what you’ll do:
- Preheat your oven to 160 degrees celsius and line your cupcake tray with cases.
- Put the flour, caster sugar, cocoa powder, chocolate chops, bicarb and salt into a large bowl and combine them together with a hand whisk.
- In a separate bowl, whisk the buttermilk/yogurt, coffee, oil and egg together until they’re combined.
- Add your wet ingredients to your dry ingredients (or vice versa, it doesn’t really matter) and whisk them together to form a batter.
- Using a large spoon or a ladle, fill each cupcake case with batter until its about three quarters full.
- Pop your cakes into the oven for about 18-20 minutes. Before you take them out of the oven, check that they’re cooked by poking a clean knife into one of the cupcakes – if the knife comes out clean (crumbs don’t count!) they’re done. Be careful not to overcook them – sometimes your knife might pick up a melted chocolate chip that looks a lot like raw batter, so check two/three cupcakes before you decide whether they’re done or not.
- While your cupcakes are cooling, empty the tub of cream cheese into a bowl and whisk it with an electric beater for about 1-2 minutes just to loosen it up.
- Add in the icing sugar and vanilla essence and beat together for another 2-3 minutes.
- Transfer one packet of oreos into a ziplock bag and bash them with a rolling pin until they turn into fine crumbs.
- Add the crushed oreos to the icing mixture and mix them together thoroughly.
- The icing is probably quite thick at this stage, so add a dash of milk to loosen it up. (If you’d like to pipe the icing onto the cakes, you’ll need to add quite a bit of milk to get it to the right consistency.)
- Spread the oreo icing onto the cooled chocolate cupcakes with a knife
- Add some bigger pieces of crushed oreo (from your second bag of cookies) to the top of your iced cupcakes and they’re done!
If you try this recipe out for yourself, please let me know what you think. I’d love to know!