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Preparation time
30 minutes
Total time:
47 minutes
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Ingredients
Icing and decoration
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125 mL (1/2 cup) cream cheese at room temperature
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45 ml (3 tbsp.) margarine
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60 mL (¼ cup) icing sugar
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2.5 mL (½ tsp.) vanilla extract
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To taste, candies for decoration
Cupcakes
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12 paper muffin-tin liners
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12 Oreo cookies
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175 mL (¾ cup) flour
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175 mL (¾ cup) whole wheat flour
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175 mL (¾ cup) brown sugar
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60 mL (¼ cup) cocoa powder
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15 mL (1 tbsp.) baking powder
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1 mL (¼ tsp.) salt
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60 mL (¼ cup) non-hydrogenated margarine
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2 eggs
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2.5 mL (1/2 tsp.) vanilla extract
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175 mL (3/4 cup) milk
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Directions
Cupcakes
- Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners.
- Gently separate the Oreo cookies in half. Place the halves with filling in the bottom of the paper muffin-tin liners, filling-side up. Crush the other halves into fine crumbs.
- In a bowl, sift together the Oreo cookie crumbs, the flour, brown sugar, cocoa, baking powder, and salt.
- Add the margarine, eggs, and vanilla extract and blend with beaters on the low setting. Slowly add in the milk and beat for 2 more minutes.
- Spoon the batter into the muffin tins.
- Bake for 15 to 17 minutes, or until a toothpick inserted in the centre comes out clean.
Frosting
- Beat all the ingredients together.
- Using a pastry bag or a spatula, frost each cupcake.
- Decorate with candies of your choice.
How little chefs can help
- Measure all the ingredients
- Crush half the Oreo cookies in a resealable plastic bag using a rolling pin and add them to the mixture
- Decorate the cupcakes once they're baked
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