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Oreo cupcake with the wrapper peeled back and bite taken out of it
35Total Time
20Prep Time
15Bake Time

Oreo Cupcakes


62 Reviews

About our Oreo cupcakes

We've teamed one of our favourite biscuits- Oreos with cupcakes to deliver this sweet treat. This recipe is easy to make and a great one if you've got a party to plan for.

If you have any leftover Oreos, you can nibble these as you bake! Or make some more oreo-based recipes, try our no bake oreo cheesecake or our oreo brownies.

35Total Time
20Prep Time
15Bake Time


  1. Step 1:

    Begin by preparing a 12 hole cupcake tin with cupcake cases and preheating your oven to 200°C (400°F, Gas Mark 6)

  2. Step 2:

    In a large bowl beat together the butter and sugar until light and fluffy.

  3. Step 3:

    Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.

  4. Step 4:

    In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

  5. Step 5:

    Add the flour and baking powder to the egg mixture followed by the cocoa paste and blend all the ingredients together until you reach a smooth batter.

  6. Step 6:

    Spoon the mixture into each of the cupcake cases, filling each 2/3 full.

  7. Step 7:

    Bake in the oven for 12-15 minutes until springy to touch.

  8. Step 8:

    Remove the cupcakes from the oven and allow to cool on a wire cooling rack.

  9. Step 9:

    Whilst the cupcakes are cooling make your buttercream by beating together the butter, milk, vanilla extract and half of the icing sugar.

  10. Step 10:

    Once these ingredients are combined add the remaining icing sugar and Oreos, chopped finely and beat until light and fluffy. The longer that you beat the icing for the lighter it will be.

  11. Step 11:

    To finish your cupcakes, fill another piping bag with a star nozzle and your Oreo buttercream and pipe swirls on to the top of each cupcake.

  12. Step 12:

    For an extra touch add an Oreo to the top of the buttercream.


  • For the Cupcakes

    • 4 tbsp Boiling water
    • 40g Cocoa powder
    • 3 Eggs (large)
    • 175g Butter (unsalted)
    • 165g Billington's Unrefined Golden Caster Sugar
    • 115g Self Raising Flour
    • 1 tsp Baking powder
  • For the Buttercream

    • 175g Butter (unsalted)
    • 350g Silver Spoon Icing Sugar
    • 2 tbsp Milk
    • 100g Oreos
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Decoration

    • 14 Oreos


  • Cupcakes
  • Whisk
  • Bowl
  • Piping bag
  • Star tip nozzle

Nutritional Information

per 94g
  • 477cal Energy
  • 26g Fat
  • 15g of which Saturates
  • 56g Carbohydrates
  • 44g of which Sugars
  • 4.3g Protein
  • 0.35g Salt

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