Oreo Cupcakes!

Light & moist chocolate Oreo cupcakes filled with a whole Oreo, Oreo buttercream, and even another one on top!

Oreos

Oreos have got to be one of the best and most well known biscuits across the world, and I am fully in love with them. I can’t help it, I love a good Oreo or five when having a cup of tea. 

When baking with Oreos I just get so carried away because I adore them – my Oreo cheesecake, my Oreo ice cream, my Oreo drip cake are just some of my recipes with them, and I can’t get enough! 

I know oreos are slightly overrated for some people but I adore the cookies n cream flavour in any form, especially in these cupcakes. I just want to add it to every bake I can and I love them more and more each time. 

Hidden Oreos

For the cupcakes, these become slightly special because there is an Oreo at the bottom of the cupcake – how nice is that?! Yes the biscuit does go a smidge soft because its been baked but its yummy so crack on. 

I went with a similar crunchy base for my salted caramel pretzel cupcakes and it was just heavenly so I had to do the same here. All you genuinely have to do is place an oreo on the bottom of the case and then add the cupcake mixture on top. It’s so easy!

Cupcakes

I used a bog standard chocolate cupcake mix because why would I not! I love chocolate and Oreo together because they are a dreamy combination. Absolute heaven. 

The chocolate flavour and the creme filling of an Oreo suits the cupcake perfectly – it really is flavour heaven. A mixture of butter and light brown sugar beaten together until creamy, and then the flour, eggs and cocoa powder mixed in to a thick cupcake batter is all you need. 

Buttercream

Oreo buttercream – It sounds like its going to be way too sweet to be edible, as it is just unsalted butter, icing sugar and Oreos.. but its insanely good.

Making sure the unsalted butter (not a baking spread) is at room temperature, I beat the butter for a few minutes on its own so that it becomes smooth and supple, and then I add the icing sugar in a half at a time.

I always use a blender to break up the biscuits (I keep the creme middle in the biscuit, I do not remove it) so that they are a really fine crumb, and then I beat them into the buttercream

Recipe updated May 2021

The original recipe was 200g butter, 200g caster sugar, 4 eggs, 150g self raising flour, 50g cocoa powder and 1-3 tbsp of milk (with 15 Oreos, split into 15 cases).

The decoration was 200g butter, 500g icing sugar, 6-8 crushed oreos and 2-4 tbsp of whole milk if you would like it! I hope you love these cupcakes as much as me.

Tips & Tricks 

The biscuits does thicken the buttercream quite a bit so I always have to add in some boiling water or whole milk to loosen it, but that is no bad thing. Always add any extra liquid a little at a time so as not to over do it.

When piping these cupcakes you have to make sure to use the correct piping tip – my normal 2d Closed star won’t work because of the bits of biscuit! I use a medium or large 1M piping tip instead and it works wonders. 

These cupcakes will last for 3-4+ days at room temperature, and they can freeze for 3+ months. 

Oreo Cupcakes!

Light & moist chocolate Oreo cupcakes filled with a whole Oreo, Oreo buttercream, and even another one on top!

Print Pin Rate

Category: Cupcakes

Type: Cupcakes

Keyword: Chocolate, Oreo

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Cooling & Decorating Time: 2 hours hours

Total Time: 2 hours hours 50 minutes minutes

Servings: 12 People

Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

• 150 g unsalted butter
• 150 g light brown sugar
• 3 medium eggs
• 125 g self raising flour
• 25 g cocoa powder
• 12 Oreos

Buttercream Ingredients

• 150 g unsalted butter (room temp)
• 300 g icing sugar
• 6-8 Oreos (finely crushed)
• 1-3 tbsp boiling water (if needed)

Decoration

• 12 Oreos
• Oreo crumbs

Grams - Ounces

Instructions

For the Cupcakes!

• Heat your oven to 180ºc/160ºc fan/350ºf and line a cupcake/muffin tin with 12 cases or put 12 baking cups onto a flat tray
• Add an Oreo to the bottom of each cupcake case
• Beat the unsalted butter with the light brown soft sugar until fluffy.
• Add the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
• Split the mixture between the cupcake cases evenly. 
• Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack

For the Buttercream!

• Beat the unsalted butter for a couple of minutes to really loosen it. 
• Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Make sure the Oreos are in a really fine crumb and add to the buttercream.
• Beat well until smooth - add in one tablespoon of boiling water at a time mixing well, until you reach your desired consistency.

For the Decoration!

• Using a 1M piping tip, or whatever piping tip you prefer (with no fine details because of the Oreo crumbs), pipe the buttercream onto the cupcakes!
• Sprinkle on some oreo crumbs, and add on a whole Oreo!

Notes

• The biscuits does thicken the buttercream quite a bit so I always have to add in some boiling water or whole milk to loosen it, but that is no bad thing. Always add any extra liquid a little at a time so as not to over do it.
• When piping these cupcakes you have to make sure to use the correct piping tip - my normal 2d Closed star won't work because of the bits of biscuit! I use a medium or large 1M piping tip instead and it works wonders. 
• These cupcakes will last for 3-4+ days at room temperature, and they can freeze for 3+ months. 

ENJOY!

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