Chocolate Dipped “Oreo” Cupcakes
Beautifully fluffy chocolate cupcakes, piped with “oreo” flavoured buttercream and then dipped in dairy-free chocolate. Oh, and there a gluten free “oreo” hidden in the bottom of each one. Yep, reckon I’m on to a winner here!!!
The Cake Itself
There is absolutely zero chance anyone will know this chocolate cake is gluten free. Light and fluffy but leaves you with a deliciously chocolately after taste. This is honestly the BEST chocolate cake recipe I’ve ever made.
I’m not going to take credit for it though (as much as I’d love to)… full cred to the Tesco website. I’ve adapted ever so slightly & made it gluten free. No point creating my own when this one is the dream!!!!
Where did this idea come from?
I always get asked “how did you even think of this?!” so I thought I’d tell you…
Well, this particular recipe started because I thinking about the fact that people often tell me they don’t like piping because theirs looks messy. I was thinking of ways I could “cover” it to hide any problems then taaa dahhhh… being the chocoholic that I am (yes, that deserves to be in bold!!), I decided a chocolate coating had to be the way forward!!
Next up was deciding on what flavour buttercream to use. My Oreo buttercream always used to go down really well so thought it might be the perfect secret inside that chocolate shell!! And then being me, I had to go the extra step and hide an Oreo into the bottom of the cupcake cases too.
Chocolate Dipped Cupcake Variations
Whilst baking these, I got think of all the other combinations I could do… white chocolate shell with lemon buttercream and a gluten free digestive on the bottom? Or strawberry buttercream with a jammy dodger hidden inside? Get creative and send me your ideas 😉
Chocolate Dipped, Oreo Cupcakes
- 210 g dairy free butter – use a spread e.g. Flora dairy free, Pure or Vitalite
- 150 g caster sugar
- 75 g light brown sugar
- 3 eggs
- 225 g gluten free self-raising flour
- 3 tbsp cocoa powder mixed with 2 tbsp boiling water
- 12 gluten free Oreos – I like Morrison's or Tesco's own brand
- 150 g dairy free butter – same as the above
- 350 g icing sugar –
- 5 gluten free Oreos
- 200 g chocolate of your choice
- Preheat the oven to 180°C (fan).
- Line a muffin tray with 12 cupcake cases. Place an Oreo into the bottom of each case.
- Add the butter and both types of sugar to a mixing bowl. Whisk until softened (at least 3 mins with an electric whisk on full speed). >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
- Add the eggs, flour and cocoa powder to the bowl and whisk until just combined. Make
- Add the half the beaten eggs, half the flour and half the cocoa powder to the butter/sugar and whisk together until JUST combined (20-30 seconds).Repeat for the rest of the ingredients, making sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
- Spoon the mix into your cupcake cakes. They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
- Bake for approx 25 mins.>You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Leave to cool completely on a wire rack.
- Whisk together the butter and icing sugar until smooth. If you whisk for long enough, the buttericing will start to go whiter and fluffy (takes at least 5 mins with an electric whisk on full speed.
- In a separate bowl, crush the remaining Oreo's until in small breadcrumbs. Add to the icing and whisk. >I use the end of a rolling pin to crush them. They will need to be small crumbs otherwise bits of biscuit will get stuck in the nozzle of your piping bag and create a blockage!! You will need quite a wide nozzle (not a star)!>You could always just spoon the buttercream on, rather than pipe it. Its about to be coated in chocolate anyway 😉
- Add the butter icing to a piping bag and pipe onto your cupcakes.
- Leave in the fridge for 30 mins to firm up (or 10 mins in the freezer if you're feeling impatient).>The icing MUST be firm to touch because it needs to stay put when you turn the cupcake upside and dip it in chocolate. To test, turn the cupcake upside down – if it feels pretty stable, you're good to go.
- Melt your chocolate in the microwave or over a bain-maire.>If you're doing it in the microwave, heat in 10-20 second bursts and give it a good stir between each burst to stop it from burning.
- Leave the chocolate to cool slightly – 5 mins should be enough.
- Dip each cupcake into the chocolate, allowing a little bit of excess to drip off before turning it back up the right way! Place them into the fridge/freezer to firm up>Tip: don't hold them upside down for too long – the buttercream will fall off haha
- Light Brown sugar – just replace with more Caster sugar (ie 225g caster sugar in total)
- Self Raising flour – use 225g plain flour & 3 tsp baking powder