Rudolph Oreo-Stuffed Cookies & Cream Cupcakes
With Christmas around the corner, I thought it would be very fitting to share this recipe with anyone who wants to do some festive baking. To be honest, you can make these any time of the year and just not decorate it as a reindeer, because the start is really that cookies & cream cupcake and that cheeky oreo biscuit in the centre!
Ingredients
Cupcakes
- 1 3/4 cups self-raising flour
- 10 oreo biscuits
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup canola oil
- 1 cup oat milk (or any non-dairy milk of your choice)
- 12 oreo biscuits (for stuffing)
Icing
- 1 cup pure icing sugar
- 2 tbsp cocoa powder
- 1-2 tbsp oat milk
Decorations
- 24 eyes ( I found mine in the baking section in Woolworths)
- 24 pretzels
- 12 red candies
Instructions
- Preheat the oven to 175°/ 350°F
- Prepare 12 cupcakes liners
Cupcake Batter
- In a large bowl, mix the flour, sugar, milk, oil & vanilla until no lumps remain. Blitz the 10 Oreo biscuits in a blender (I used my @vitamix_aunz ) until fine and stir this through the cupcake batter (* alternatively you can crush the biscuits in mortar & pestle)
- Place one Oreo biscuit at the base of each cupcake liner. Pour the cupcake batter over the top until 3/4 full
- Bake for 15-17 mins until a knife inserted comes out clean. Remove from the oven & allow the cupcakes to fully cool before icing
Icing
- Whisk together all ingredients until smooth & spreadable
Decorate
- Spoon 1 tablespoon of icing over each cupcake, then top with 2 pretzels, 2 eyes & 1 red candy to form a reindeer face
Notes
If you enjoyed this Rudolph Oreo-Stuffed Cookies & Cream Cupcakes recipe, be sure to follow Michelle on her amazing Instagram account Run2Food
Tried this recipe?Let us know how it was!