Hands up if you get serious food cravings from time to time; I know I do! It can be anything from a really good burger to chocolate to grapes to…whatever. We all get them.
Lately, mine has been Oreo cookies – they are just so good! In fact, did you know there was a study a few years ago that suggested the brain responds to Oreos in the same way as cocaine? Crazy!
I decided to satisfy my craving in the best way by combining these delicious cookies with my simple vanilla cupcake recipe.
This cupcake starts with a vanilla sponge base, which is super easy to make, and is stuffed full of Oreo crumbs to give it that great flavour. If you love Oreos as much as I do, trust me, this will hit the spot.
If you don’t have a food processor, you can still crush those Oreos into fine crumbs. Add your cookies to either a large bowl or a strong ziplock bag crush by hand with a rolling pin.
150g self-raising flour
150g caster sugar
150g softened butter
1tsp baking powder
3 large eggs
1tsp vanilla extract
100g Oreo cookies
4 tbsp milk
- Pre-heat your oven to 160°C (320°F, gas mark 4) and place 12 cupcake cases into a muffin tin. Place the Oreo cookies into a food processor and pulse into fine crumbs.
- Sift the flour, baking powder, sugar and a pinch of salt into a large bowl and whisk together. Add the eggs, butter and vanilla and mix until well combined. Be careful not to over mix – stop when you cannot see any more flour.
- Add the crushed Oreo cookies to the mixture and fold. Divide the mixture between the prepared cupcake cases, filling to about two thirds of the way, and bake for 22-25 minutes.
- Allow your cupcakes to cool for a few minutes in the tin, then transfer to a wire rack to cool completely before frosting.
Want to make these cupcakes extra special? Add one Oreo cookie to the bottom of each cupcake case before the batter for a delicious surprise.
Don’t forget to leave me a comment below!