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White Mud & Oreo Cupcakes

During the week I came across a recipe for some really cute Vanilla and Oreo cupcakes. While they looked absolutely delicious, I decided to put my own twist on these little beauties. What I have made are white chocolate mudcakes, with an Oreo placed at the bottom of the cupcake liner before cooking. This is then iced with the same cream cheese icing I used on my Red Velvet Cupcakes, but with crushed Oreos mixed in. As an added touch, I topped it all off with a mini Oreo. Cook these and indulge yourself a little but – they are delicious!

White Mud & Oreo Cupcakes

Makes 12 cupcakes, about 25 mins prep time + 30 mins cooking

  • 125g butter, at room temperature and chopped roughly
  • 80g white eating chocolate, broken into small pieces
  • ½ cup milk
  • 220g (1 cup) caster sugar
  • 75g (½ cup) plain flour
  • 75g (½ cup) self raising flour
  • 1 egg
  • 12 Oreos

Cream cheese icing

  • 375g cream cheese at room temperature
  • 90g unsalted butter at room temperature
  • 3/4 teaspoon vanilla extract
  • 2 cups icing sugar, sifted
  • pinch of salt
  • roughly 8-10 Oreos (to be crushed)
  • mini Oreos to top
  1. Preheat oven to 150˚C (fanforced, 170˚C if using a conventional oven) and put your cupcake liners into your 12 hole cupcake tray. Then place one Oreo in the base of each liner.
  2. Stir butter, chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer mixture into a medium bowl and set aside for about 15 minutes to cool.
  3. Whisk the flours into the chocolate mixture, then the egg. Whisk until combined.
  4. Put ¼ cup of the mixture into each liner. Some Oreos may float to the top, but don’t worry, try pushing them bak down and if that doesn’t work, it’s ok – it won’t ruin the cupcakes. Then put into the oven and bake for 30 minutes (but check at 25 minutes just in case).
  5. Once cooked, let them stand in the tray for about 10mins, then put them on a wire cooling rack to cool completely.
  6. Icing. With an electric mixer, blend together cream cheese and butter until smooth.
  7. Reduce the speed to low and blend in icing sugar, salt and vanilla extract. Increase the speed to high and beat until light and fluffy.
  8. Then you can crush your Oreos – I used a food processor for mine. You can crush them finely or leave them a little bit chunky – but make sure that the pieces will be small enough to fit through your piping bag nozzle (if that’s what you’ll be using to decorate). Once crushed, fold into the cream cheese mixture, making sure it’s well combined.

To ice your cupcakes, you can either use a spatula to smear it on, or use a piping bag (which is what I did), then place a mini Oreo on the top of each one. Just make sure that you don’t ice the cupcakes until they are completely cooled and try to work fast with the icing so that it doesn’t go too runny.




    • It’s really good because you can taste the Oreo in the frosting, but it’s not so much that you get all Oreo’d out before you finish the cupcake!


  1. Pingback: Vanilla Apple Cupcakes with Cinnamon Cream | bitsnbooks

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  3. Pingback: Oreo Trifle | Frosted Cookie

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