Charlotte Emily
- Feb 22, 2021

Oreo and Hazelnut Cupcakes

Updated: Aug 23, 2021

HAZELNUT AND OREO CUPCAKES

Do you love Oreos and hazelnuts? Well, the two combined are a perfect match!

This recipe combines the richness of chocolate hazelnut spread, with the distinctive Oreo flavour in the buttercream! JimJams ‘Dark Hazelnut Choc Spread’ is perfect for the gooey centre of these cupcakes, as well as drizzling on top for a little extra hazelnut.

These cupcakes are rich, sweet, messy, delicious and easy to make!

Preparation : 20 minutes

Baking Time : 20 – 25 minutes

Makes : 16 – 18 cupcakes

Ingredients

– For the Cupcakes –

• 330g Dairy-Free Milk (I used Oat)

• 1 tbsp Apple Cider Vinegar

• 275g Caster Sugar

• 55g Coconut Sugar

• 100g Dairy-Free Butter

• 335g Plain Flour

• 1 tsp Bicarbonate Soda

• 40g Cacao Powder

• 100g Chocolate Hazelnut Spread (I used Jim Jams ‘Dark Hazelnut Choc Spread’)

– For the Buttercream –

• 120g Dairy-Free Butter

• 600g Icing Sugar

• 6 tbsp Diary-Free Milk (I used Oat)

• 1 tsp Vanilla Extract

• 10 Oreos (Extra for Decoration)

• Chocolate and Hazelnut Spread to Decorate (I used Jim Jams ‘Dark Hazelnut Choc Spread’)

Method

– For the Cakes –

Preheat the oven to 160C fan and line a cupcake/muffin tray with cases (I prefer my cupcakes to be muffin size so I use muffin cases).
In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter (the aim is for it to curdle, as unpleasant as that sounds!)
Cream the butter and sugars together, then add the flour, cacao powder, bicarbonate soda and mix.
Slowly add in the milk mixture, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!)
Spoon the mixture into the cases, filling the cases between 1/2 and 3/4 full and place in the oven for 20 – 25 minutes.
Once baked, take the cupcakes out of the tray and place them on a wire rack. Leave them aside to cool completely, before starting to decorate them.
Once the cupcakes are cool, cut a small hole into the top of the cupcakes extending about half way down and fill this hole with your chocolate and hazelnut spread (you may want to heat it slightly to make it easier to spoon into the cakes).
Once they are all filled with your spread, put them to one side whilst you make the buttercream.

– For the Buttercream –

In a food processor, break up the Oreos into a fine powder and put to one side.
Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment).
Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract, broken up Oreos and continue to whisk.
Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cupcakes.
Finish with half an Oreo and some more chocolate and hazelnut spread (melted to make it easier to pipe or drip onto your cakes) and enjoy!