Ingredients: 100 grams of dark chocolate melts 1 cup (250 grams) water 125 grams of butter (softened) 1 1/2 (330 grams) cups of caster sugar 3 eggs 1 1/2 cups (225 grams) self raising flour, sifted 1/2 cup (75 grams) plain flour, sifted 1/4 cup (25 grams) cocoa powder, sifted 20 mini Oreo biscuits, for decorating Oreo Buttercream (Half recipe) Handful of mini Oreo biscuits 125 grams butter, softened 1 1/2 cups of icing sugar 1 tbsp. milk 80 grams white chocolate, melted, cooled
Notes on Ingredients: I halved the Buttercream recipe because I just didn't think we needed that much sugar and butter in our lives - it was still more that enough to cover all the cupcakes. There was also a recipe for a chocolate sauce to drip over the Buttercream but again I didn't feel the need to make this.
Method: 1. Line up cupcake trays and place patty cases in them (HOT BBQ TIP 1: if using a metal tray leave the corner ones empty and place a little water in the base - this prevents the metal from overheating and burning your cupcakes, see picture). Combine the chocolate and water in a small saucepan over low heat. Cook stirring, for 5 minutes or until chocolate is melted and the mixture is smooth. Set aside to cool. Now's the time to pre-heat the BBQ - about 160 degrees Celsius - see BBQ tip #3. 2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add the chocolate liquid mixture and stir to combine. Add the combined flour and cocoa powder and stir to combine. Divide evenly amount prepared pans. Bake for 20 minutes or until a skewer inserted comes out clean (HOT BBQ TIP 2: the trays need to be rotated halfway through to ensure the cupcakes cook evenly. HOT BBQ TIP 3: I'm a fan of using the two outside elements and placing the tray in the middle of the BBQ on the grill plate. HOT BBQ TIP 4: If using a flexi-tray you'll probably need to cook the cupcakes longer - say an extra 8 minutes as the tray doesn't hold as much heat as the metal). Transfer to a wire rack and set aside to cool completely. 3. To make the Oreo Buttercream, place the mini Oreos into a food processed and process till fine crumbs form. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Melt the white chocolate on the stove with a couple of drops of water (stir constantly - it burns easily). Add to the mixture and beat to combine. Add the oreo crumbs and beat well till combined. 4. Spoon the Buttercream into a piping bag fitted with a fluted nozzle. Pipe onto each cupcake and top with a mini Oreo to decorate.
Notes on recipe: The magazine says a cupcake is worth about 500 calories - with my little changes I reckon each cupcake is worth more like 350 -400 calories.... still a lot but very tasty!!!