OREO Black Bottom Cupcakes with OREO Cream Recipe

Name: OREO Black Bottom Cupcakes with OREO Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g packet Classic OREO, 2 reserved and the remainder twisted in half; 125 g butter, softened; 1/2 cup brown sugar; 2 eggs, lightly beaten; 1 teaspoon vanilla; 1 1/4 cups flour; 1/2 cup CADBURY Bournville Cocoa; 3/4 teaspoon baking powder; 1/4 teaspoon bicarbonate of soda; 3/4 cup buttermilk; 125 mL PHILADELPHIA Spreadable Cream Cheese; 1 tablespoon icing sugar

Servings: persons

150 g packet Classic OREO, 2 reserved and the remainder twisted in half
125 g butter, softened
1/2 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/4 cups flour
1/2 cup CADBURY Bournville Cocoa
3/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
3/4 cup buttermilk
125 mL PHILADELPHIA Spreadable Cream Cheese
1 tablespoon icing sugar

1
PLACE one OREO, cream side up, in the base of 12 x 1/3 cup capacity patty paper lined muffin pans.
2
Set aside the other OREO halves for decorating.
3
CREAM together the butter and sugar until light and fluffy.
4
Gradually beat in the eggs, beating well between each addition.
5
Stir in the vanilla.
6
Fold in the sifted flour, cocoa, baking powder and bicarbonate soda and buttermilk alternately until combined.
7
Spoon into the paper cases.
8
BAKE in a moderate oven 180oC for 20-25 minutes or until cooked when tested.
9
Cool on a wire rack for 10 minutes before turning out of pan to cool completely.
10
FINELY chop the 2 reserved OREO biscuits.
11
Beat together the PHILLY and icing sugar until light and fluffy.
12
Stir through the chopped OREO and then ice the cooled cakes.
13
Decorate each cake with the remaining OREO halves.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g packet Classic OREO, 2 reserved and the remainder twisted in half, 125 g butter, softened, 1/2 cup brown sugar, 2 eggs, lightly beaten, and more.

Yes, OREO Black Bottom Cupcakes with OREO Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

OREO Black Bottom Cupcakes with OREO Cream

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