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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Hi Jane! I wanted to make just 1 of these (I know it sounds a little bit weird but I’m making a different flavoured cupcake for each person out of 17 people to reflect their personalities and what they mean to me). Please could you give me some pointers about how I would scale it down for just 1? Thanks 😀 <3
Hiya, the fewest you could do is a 1 egg mix, so 50g flour, butter, sugar, and one medium egg xx
Hey Jane- do you use cupcake cases in a muffin tray ?
Hiya, for normal cases yes you have to use them in a tray xx
I use muffin cases for muffins instead and I works out great. Use 2 tablespoons of batter for each case and they rise beautifully :)) happy baking x
Thank you so much for this recipe! Made these yesterday and they turned out a real success, were absolutely gorgeous! 😀 Would deffo make them again!
Ahh thank you so much I am sooo pleased you enjoyed them xx
Would the sponge mixture be alright if you weren’t to add the oreo at the bottom? Thanks! 🙂
It would work perfectly!
Can I reduce the icing sugar in the buttercream recipe? Seems like a lot of sugar lol?
American buttercream frosting is a standard ratio – I personally hate it without the quantity of sugar as it just tastes of butter x
Hi Jane,I would like to make these cupcakes but wondered if I could blitz the biscuits then add to the mix rather than add them whole in the bottom?
Thanks
I would maybe use chunks of biscuit personally rather than a fine crumb but thats up to you!
Hi Jane,
I’m a new follower of yours and I love your recipes I want to try them all!! I want to make only 3 cupcakes.. do I only use a quarter of everything for the mix, Would I use just 1 egg? Thanks in advance.
Can’t wait to see what other cupcakes you do 😁 x
Yes you would do exactly that! x
These sound amazing! I only have large eggs could I use 3 large instead of 4 medium?
Thank you!
Yes! x
Hi Jane, love this recipe. The cupcakes are beautiful. However, just a quick query, every time I make these most of the batch is perfect but a couple of cupcakes in the tin seem to fall at an angle and come away from their cases. Would you know the reason for this? Thanks Xx
I don’t know if I fully understand sorry – are you using cupcake cases in a cupcake tray?
Hi Jane, yes I’m using cases in a cupcake tin. It’s just some of them are perfect and some sink a bit and the wrapper comes away from the cupcake when it cools x
Ah okay – sometimes this can be the wrappers themselves, sometimes it can be because they are slightly under baked, or because they are cooling too quickly!
Does the same quantity of ingredients work if the oreo is left out of the cake case?
Yes!
Hi Jane can these be made with the baking cups you usually use or does it have to be these types of cases?
Yes they can do!! x
Can you use stork butter for baking cupcakes?
For the sponges yes, but not for the buttercream x
Hi Jane, I was just wondering how much of the ingredients you would need to make to ice 4 cupcakes?? Also is milk necessary for this recipe?? Thankyou xx
So do you just want to decorate or bake and decorate? I would make about 1/3 of the mix. And no it’s not x
So sorry I didn’t make that clear. Just decorate, thanks so much jane xx
Hi
These cupcakes look fantastic so i decided to make them. But as they are cooling down they starting to come apart.
Please can you advise why this may be the case. I used an electric whisk to cream the butter and sugar and then used it to mix the eggs and flour together. Was i suppose to mix with a spoon.
Thanks
Do you mean they are coming away from the sides of the case? That usually means they are slightly underbaked!
Yes thats what i mean. They were peeling away from the sides of the cases.
I baked them for 20 minutes, used a pick to see if the cupcake was cooked. There was no crumbs which seemed to suggest it was done. Would you say i should leave it in longer?
I will try making them again.
So it can still require more baking after a skewer – it’s worth listening to the cupcakes carefully as if they still make a bubbling/crackling sound they may not be quite done. Also, ovens can vary! They can also peel if they are cooling too quickly.
Hi, I was wondering will it be okay to make these Oreo cupcakes in silicone cupcake cases (so they have no case on them when they come out of the oven), or do you think paper cases are better? Was just thinking it might look good being able to see the biscuit at the bottom!
Hey! I always think paper cases are better as the cakes can dry out quicker without! x
Hi Jane! I want to make these cupcakes but I need 24. Will 8 eggs make the cake itself really eggy? I really love your blog, I want to make everything!!
Thanks
Hey! So I would just multiply it up – as long as everything is mixed correctly the ratios are still the same so wouldn’t be eggy! And thank you! xx