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Oreo Cupcakes

Published: Updated:
Exclusive

62 Reviews

Total Time
35m
Prep Time
20m
Bake Time
15m
Serves 14
Serves 14
easy
Easy

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.

13 ingredients12 steps

    Method

    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.

      Ingredients for this step

      • 175gButter (unsalted)
      • 165gBillington's Unrefined Golden Caster Sugar
    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.

      Ingredients for this step

      • 3Eggs (large)
      • 115gSelf Raising Flour
    4. Step 4

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

      Ingredients for this step

      • 4 tbspBoiling water
      • 40gCocoa powder
    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.

      Ingredients for this step

      • 175gButter (unsalted)
      • 350gSilver Spoon Icing Sugar
      • 1 tspNielsen-Massey Vanilla Extract
      • 2 tbspMilk
    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.

      Ingredients for this step

      • 100gOreos
    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.

      Ingredients for this step

      • 100gOreos

    Ingredients

    • For the Cupcakes

      • 4 tbspBoiling water 
      • 40gCocoa powder 
      • 3Eggs (large) 
      • 175gButter (unsalted) 
      • 165gBillington's Unrefined Golden Caster Sugar 
      • 115gSelf Raising Flour 
      • 1 tspBaking powder 
    • For the Buttercream

      • 175gButter (unsalted) 
      • 350gSilver Spoon Icing Sugar 
      • 2 tbspMilk 
      • 100gOreos 
      • 1 tspNielsen-Massey Vanilla Extract 
    • For the Decoration

      • 14Oreos 

    Utensils

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

    Nutritional information per 94g serving

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

    62 Baker Ratings

    Amazing

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    2 bakers loved this!

    Simply delicious! My husband and son loved the taste! Thank you for a very good and clear recipe!

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