Oreo Cupcakes

Chocolatey Chocolate Cupcakes on top of a hidden Oreo topped with Oreo Buttercream and finished with an Oreo! The ULTIMATE Oreo Cupcake!


Who doesn’t love Oreo? They are my UTTER FAVOURITES and I can never just have one I always ending up the whole packet (oops!) they are something I always have a packet of in my cupboard whether I am snacking on them while I am watching TV or I am sharing them out amongst house guests. When I was brainstorming some new blog recipes (and eating some Oreos) it suddenly came to me: why couldn’t I make Oreo Cupcakes?

Once I had decided that I was going to make Oreo Cupcakes I just had to decide how. I wanted as many Oreos as I could possibly get inside these cupcakes. I decided to start by pressing an Oreo into the bottom of the cupcake case, don’t tell anyone you bake these for and they will get a nice surprise at the bottom of the cupcake The actual cupcake sponge is just chocolate. As much as I wanted them to be super Oreoy I didn’t want to overdo it I mean who really wants Oreo base, Oreo cupcake and Oreo frosting topped with an Oreo it would just be too much so the chocolate cupcake gives a good balance to the cupcakes.

The chocolate cupcake recipe is the exact same as the cupcake recipe I used for my Chocolate Caramel Cupcakes. I LOVE this cupcake recipe it is just the right amount of chocolateyness for me. If you would like more or less chocolate either reduce/increase the amount of cocoa powder and reduce/increase the amount of self-raising flour so that both combined make 175g. So, for example, if you wanted less cocoa powder you could change the recipe to 30g cocoa powder and 145g of self-raising flour or if you wanted more chocolateyness then you could add 50g cocoa powder and 125g self-raising flour (I hope that explanation makes sense).

For the buttercream, I crushed up 4-5 Oreos you can do it in a food bag with a rolling pin or in a food processor I find in a food bag with a rolling pin more fun (and if you are every angry it is a great way to take your frustration out!). Just as long as you make sure that the Oreos are in teeny-tiny pieces or you won’t be able to fit them out a piping nozzle. Then mix them in with the butter and the icing sugar. The icing should be thick but not too thick that it won’t fit out a piping bag if you think it is too think you can add a tsp of milk to soften it up a bit. I used a Jumbo Open Star Tip piping nozzle for these cupcakes just because of the Oreos. I bought my piping tip from Iced Jems (I also got the baking cups from there. They are SOOO PRETTY and they open up into a little plate to catch all your crumbs.) You could also cut the bottom of the piping bag and have a circle swirl.


This recipe makes 12 cupcakes.

Shopping List 

The Cupcakes

12 Oreos

175g Caster Sugar

175g Unsalted Butter

 135g Self-Raising Flour

40g Cocoa Powder

1tsp Baking Powder

3 Large Eggs

The Buttercream

4-5 Oreo

500g Icing Sugar

250g Unsalted Butter

To Decorate

12 Oreos


  1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a muffin tray with 12 cupcake cases add 1 oreo into the bottom of each. Leave to the side.
  2. In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, cocoa powder, baking powder, eggs and vanilla. Mix until all combined and there is no sign of any lumps.
  3. Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
  4. While the cupcakes are cooling make the buttercream, crush your Oreos either using a rolling pin or in a food processor until they are tiny little crumbs.
  5. Mix together the icing sugar, butter and crushed Oreos until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle.
  6. Once your cupcakes have completely cooled pipe the buttercream onto the cupcakes and decorate using another Oreo.


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Leave me a comment and let me know what you think.

Sarah x



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