Cakes & Muffins
OREO Black Bottom Cupcakes with OREO Cream
What’s not to love?… Oreo, Cake and PHILLY cream… awesome.
what you need
150g packets Classic OREO, 2 reserved and the remainder twisted in half
125g butter, softened
½ cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
11/4 cups flour
½ cup CADBURY Bournville Cocoa
3/4 teaspoons baking powder
1/4 teaspoon bicarbonate soda
¾ cup buttermilk
125g PHILADELPHIA Spreadable Cream Cheese
1 tablespoon icing sugar
- PLACE one OREO, cream side up, in the base of 12 x 1/3 cup capacity patty paper lined muffin pans. Set aside the other OREO halves for decorating.
- CREAM together the butter and sugar until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the vanilla. Fold in the sifted flour, cocoa, baking powder and bicarbonate soda and buttermilk alternately until combined. Spoon into the paper cases
- BAKE in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
- FINELY chop the 2 reserved OREO biscuits. Beat together the PHILLY and icing sugar until light and fluffy. Stir through the chopped OREO and then ice the cooled cakes. Decorate each cake with the remaining OREO halves.