Oreo Depth Charge Cupcakes
180g /6.5oz butter
400g /14 oz brown sugar
250g / 9 oz dark chocolate
3 large eggs, separated
2 teaspoons vanilla essence
200g / 7 oz plain flour
100g / 3.5oz self raising flour
1 teaspoon bicarb soda
15+ Oreo cookies, separated or whole, it's your call, but I prefer to separate them so that you get a cookie with the icing intact
1 ¾ cup of milk
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside, but don't chill.
Heat the oven to 180C / 350F, and line cupcake tin with papers/patty pans.
Beat the butter until soft, then mix in the sugar and mix until fluffy.
Stir up the egg yolks, add them to the butter/sugar mix.
Add the vanilla and chocolate (make sure it's not too hot or it will cook the egg!)
Add the flour, baking powder and soda, alternating the milk into the mix.
In a separate bowl whip the egg whites until peaks form
Fold the egg whites into the other mix, until no 'whites' show
In the base of each cupcake pan, place a Oreo half with the white icing section facing upwards.
Scoop the cupcake mixture into the liners, filling them about half full.
Bake for about 20 minutes.
Cool on wire rack before icing.
Cookies & Cream Icing
225g / 8 oz butter
400-600g / 14-21oz icing sugar (to taste)
¼ cup milk
2 teaspoons vanilla
8 Oreo cookies smashed to bits (or processed, if you're going to use a piping bag)
Beat the butter, slowly add in the sugar and beat well.
Add milk and vanilla, and continue to mix.
Once the texture is even, mix in the smashed up Oreos