When it comes to cookies, my favourite kind are the sandwich cookies, and when it comes to sandwich cookies, there’s one in particular that takes the biscuit: the Oreo. With a delicious creme filling flanked by two chocolatey biscuits that are delicious by themselves but enhance the overall flavour too, Oreos are the epitome of cookie synergy.
Dipped in milk or eaten dry, munched as one or taken apart, eating an Oreo is always a wonderful pleasure, and I can rarely stop myself at just one. It’s tempting to think that this cookie simply cannot be improved upon, but that would be a huge oversight.
Lovingly thought up and prepared to perfection by the Twisted kitchen, the Upside Down Oreo Muffins are without doubt the best way to enjoy an Oreo cookie. When you take these out of the oven and bite into the Oreo cookie proudly sitting atop its throne made of cake and white chocolate, only then will you realise what it means to experience true joy. This deliciously moreish treat should be enjoyed little and not very often!
What You’ll Need:
- 175g plain flour
- 160g sugar
- 2 tsp baking powder
- 50g cocoa powder
- 2 eggs
- 150 ml milk
- 80g melted butter
- 12 oreos
- 150g white chocolate
How You Make It:
- Preheat oven to 180°C/360°F.
- Stir together the dry ingredients in a large bowl, then add eggs, milk and melted butter. Mix well to form a smooth batter.
- Place an oreo at the bottom of all 12 muffin holes (make sure the tray is greased first), then spoon a little of the mixture over the top, to just cover the oreo. Add a square of white chocolate on top of this, then spoon some more mixture over the top. Careful not to add too much as the mixture rises during baking.
- Bake for 20 minutes then leave to cool in the tray on a wire rack. When cool enough to handle, turn the tray over and serve.