Oreo Cake/Oreo Cupcakes

Serves 6 Cupcakes

For the Chocolate Cake;

Ingredients:

All Purpose Flour - 1/2 cup

Cocoa Powder - 2 tbspns

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp 

Sweetened Condensed Milk - 1/2 cup 

Butter - 3 tbspns, melted

Vanilla Essence - 1/2 tsp   

Water - 1 1/2 tbspn

For the Frosting

Ingredients:

Oreo Biscuits - 6

Butter - 6 tbspns(at room temperature)

Powdered Sugar/Icing Sugar - 12 tbspns

Vanilla Essence - 1 tsp

For  Garnishing;

Oreo Biscuits - 2, cut into quarters

Chocolate Sponge

Method: 

Sieve the flour, cocoa powder, baking powder and baking soda together in a bowl and keep aside.

Combine the condensed milk, butter, vanilla essence and 1½ tbspn of water in another bowl and whisk well.

Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.

Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.

Or use a small rectangle bowl (oven proof) and bake in a pre-heated oven at 400F for 5 minutes and then at 360F for 15 to 20 minutes or till done. The cake is done when it leaves the sides of the mould and is springy to touch.

Allow it to cool completely (approx. 30 minutes). Keep aside.

For the frosting;

Open each oreo biscuit, scrape and discard the cream middle creamy layer. You will need only the biscuits for this recipe.

Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside. Put the butter in a deep bowl and beat it using a spatula.

Add the icing sugar and mix well. Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside.

Fill the frosting in a piping bag and pipe out swirls of your choice on the cake.

Garnish the cake with the quartered oreo biscuits.

Inspired from here