1 packet Red Velvet Cupcake mix
25g milk chocolate chips

Cookie Dough
15g dark chocolate, finely chopped
40g plain flour
35g caster sugar
40g butter, softened
1/2 tbsp. milk
1/2 tsp vanilla

Cupcake Base
35g butter, melted
75g finely crushed Oreos
1/2 tbsp. golden syrup

Buttercream Frosting
150g butter, softened
300g icing sugar
2 tbsp. milk
1 tsp vanilla
60g finely crushed Oreos

To Decorate
50g dark chocolate, melted
salted caramel sauce to drizzle

Cookie Dough: Mix all ingredients together and place onto a piece of cling film and flatten.

Pop into the freezer for 2 hours to firm up.

Cupcake Base: Line a 12 hole muffin tray with paper or foil cases. Mix the melted butter, crushed Oreos and golden syrup together and place half a tablespoon of mixture into each case. Pat down gently.

Divide the milk chocolate chips among the cases on top of base.

Cupcakes: Prepare cupcake mix as per packet directions. Fill cases 2/3’s of the way full. You will have extra batter to bake some more plain ones.

Remove cookie dough mixture from freezer and divide into 12 chunks. Gently press one piece of cookie dough into the cupcake batter.

Bake for approximately 20 minutes or until they spring back when touched. Leave to cool in tray for 5 minutes then transfer to a wire rack to finish cooling.

Buttercream Frosting: Beat butter with an electric mixer until smooth then add the icing sugar and continue to beat until combined. Add milk and vanilla and beat for a few minutes until nice and fluffy. You may have to add a bit more milk if it’s too thick. Fold through the extra 60g of crushed Oreos.

To Decorate: When cupcakes are cool, pipe or use a palette knife to top with the buttercream frosting.

Then pour a generous amount of melted chocolate over the tops and drizzle some salted caramel topping over the cakes.

Print

Yum

Volcano Cupcakes

Ingredients

• Cookie Dough
• 15g dark chocolate, finely chopped
• 40g plain flour
• 35g caster sugar
• 40g butter, softened
• 1/2 tbsp. milk
• 1/2 tsp vanilla
• Cupcake Base
• 35g butter, melted
• 75g finely crushed Oreos
• 1/2 tbsp. golden syrup
• Buttercream Frosting
• 150g butter, softened
• 300g icing sugar
• 2 tbsp. milk
• 1 tsp vanilla
• 60g finely crushed Oreos
• To Decorate
• 50g dark chocolate, melted
• salted caramel sauce

Instructions

1. Cookie Dough: Mix all ingredients together and place onto a piece of cling film and flatten. Pop into the freezer for 2 hours to firm up.
2. Cupcake Base: Line a 12 hole muffin tray with paper or foil cases. Mix the melted butter, crushed Oreos and golden syrup together and place half a tablespoon of mixture into each case. Pat down gently. Divide the milk chocolate chips among the cases on top of base.
3. Cupcakes: Prepare cupcake mix as per packet directions. Fill cases 2/3's of the way full. Remove cookie dough mixture from freezer and divide into 12 chunks. Gently press one piece of cookie dough into the cupcake batter. Bake for approximately 20 minutes or until they spring back when touched. Leave to cool in tray for 5 minutes then transfer to a wire rack to finish cooling.
4. Buttercream Frosting: Beat butter with an electric mixer until smooth then add the icing sugar and continue to beat until combined. Add milk and vanilla and beat for a few minutes until nice and fluffy. You may have to add a bit more milk if it's too thick. Fold through the extra 60g of crushed Oreos.
5. To Decorate: When cupcakes are cool, pipe or use a palette knife to top with the buttercream frosting. Then pour a generous amount of melted chocolate over the tops and drizzle some salted caramel topping over the cakes.

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