Cookies and Privacy

By continuing your browsing of this website or closing this message, you consent to our use of cookies in accordance with our Privacy Policy unless you have disabled them.

More Information I Accept



1½ cup Granulated White Sugar
1 cup All-Purpose Flour
½ cup Cake Flour
1 cup Unsweetened Cocoa Powder
1½ tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 cup Unsalted Butter, softened
4 Eggs
1 cup Greek Yogurt
2 tsp Vanilla Extract

1 cup Unsalted Butter, softened
¼ tsp Kosher Salt
4 cups Powdered Sugar
1 tsp Vanilla Extract
3 tbsp Heavy Cream
8 Oreo Cookies, crushed to fine crumb
8 Oreo Cookies for topping

1) Place the sugar, flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine. Mix in the butter on low speed, until the mixture resembles moist crumbs.
2) Stir in the eggs, one at a time and add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat the mixture on medium speed for 60-90secs to aerate the batter and build the cake’s structure.
3) Fill lined cupcake wells just over half full. Preheat the oven to 175°C and bake for 15mins. Cool completely before frosting.

1) Beat the softened butter and salt together until creamy. Mix in the powdered sugar 1 ½ cup at a time on low speed until fully incorporated before adding the vanilla extract.
2) Turn to medium-high speed and whip until fluffy. Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping. Add half of the crushed Oreo cookie crumbs, folding in gently until just barely combined.
3) Transfer the frosting to a piping bag. Pipe the frosting in a swirl on each cupcake, and garnish with Oreo cookie.

Credits to Chef Haziqah (SSA Culinary Institute).
Recipe prepared with Ariston Ovens FI7 891 SP IX A AUS (and) FI5 854 P IX A AUS.


FI5 854 P IX A AUS