Oreo Cupcakes!
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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!
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
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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J x
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I am going to make these today and only have soft brown sugar! Would this be ok in these cupcakes??
Yes you can use brown sugar!! x
I really love the idea of putting a whole oreo at the bottom but I’ve got the mini muffin tray with removable bases so I’m worried that they wouldn’t work?😬
What would you recommend? 😊
Hey! So they should still work, but you would need to line it so it can come out okay!
hi i wanted to make these but i wanted to know you said to put a whole oreo in the cupcake case then put the batter on top of it then bake it. What would be better: doing it that way or crushing the oreo and mixing it with the batter before baking
For these I would put the oreo on the bottom still!
Hi jane, I am planning on making these however am unable to buy cocoa powder, would Cadbury’s hot chocolate powder do?
I personally wouldn’t use Cadbury’s hot chocolate for baking as it can become a little lumpy and doesn’t give much flavour!
Hi, I’d love to try you’re recipes. I’m just wondering can you freeze the cupcakes once baked and cooled before decorating? x
Hey! Yes you can! x
I live in australia.What cocoa powder brand u use for cupcakes? Thank u.
Loved these cupcakes! Only slight issue I had was the Oreos went soft and lost any type of crunch, any ideas how to stop this?
You can’t – as with any biscuit you use in a bake, they will go soft.
Thank you for your reply 🙂
It was the decorative Oreos on the buttercream I was most concerned with as when I gave them out to my family to eat with a cup of tea they expected to be able to remove the biscuit and dunk it in their tea but it had all gone soft
Yes as I say, they will go soft – any biscuit left out of a packet for any reason will go soft unfortunately!
hey i am use to using unsalted butter for any buttercream i make, your ingredient stated butter would this be unsalted or salted ( for the buttercream)
It’s unsalted – always unsalted in cake.
Hi, I want a oreo buttercream recipe that will fill and coat a 3 layer, 8 inch cake. How far would this recipe go for that? If I doubled it, would that be enough do you think?
Thanks
Have a look at my Oreo Drip Cake recipe!
Hi,
I’d really like to make these or the oreo drip cake for my daughters birthday. I was just wondering if I could add melted chocolate to the cake mix and how would I change the recipe for the cake mix if I wanted to add melted chocolate to it? Thanks 😊
You can do if you wish! Add in 200g of melted dark chocolate – and simply remove the cocoa powder! Thanks!
Hi Jane
I made these today, but unfortunately the cases peeled away from the cupcakes as they cooled, any ideas why ?
I filled the cases almost to the top, and they felt firm when the 20 minutes was up and I took them out of the oven.
That can happen if the cupcakes aren’t quite baked enough, and if they were filled quite high the chances are that they weren’t x
I just finished making these (but with vanilla and chocolate in the middle instead) I dunno if it was just my piping bags/nozzle but I could not get the frosting to come out properly. I don’t have a good processer so was wondering if you knew any other way to get the Oreos down to a really fine crumb? Thank you! They look delish btw! (I don’t eat cakes but like to try new things for my colleagues) xx
It was probably a mix of too fine a nozzle (if you used one with a patterned end) and not fine enough crumbs – The best way to do if it you don’t have a food processor or not a good one, is to remove the cream inside of the Oreo, and then just chop and crush for as long as you can with just the biscuits! As my food processor has sharp blades, I can keep the insides in and it goes to like a sand texture!
Hi,
I am planning to bake this cupcake for my work colleagues. I was wondering if you used medium eggs or large eggs for this recipe? I can’t wait to try them 🙂
Hiya! It was four medium! x
Hiya! Can I use light brown sugar instead of caster? Thanks! xx
Yes!! X
Hi,
I’m currently baking them now but they’re taking much longer than 20 mins. I’ve used the exact same ingredients as you. Is there a reason why yours only took 15-20 mins? Mine are baking at gas mark 4
Thanks 🙂
Nearly every cupcake recipe I bake takes between 15-20 minutes. Average is 18 minutes. If yours haven’t baked properly it implies something was wrong with the mix, or your oven was the incorrect temp. x