Delicious light chocolate cupcakes with an Oreo cookie baked into the base and topped with Oreo flavoured buttercream frosting.
Every bite is heaven.
For this recipe, you will need: Oreos, cocoa powder, eggs, butter, golden caster sugar, self-raising flour, baking powder and icing sugar.
Everyone loves Oreos, right? If you haven't tried an Oreo cupcake yet you need to get baking because chocolate Oreo cupcakes plus the Oreo buttercream is a perfect match.
A twist on my go-to chocolate cupcake recipe
Being a successful home baker is all about having an arsenal of very basic recipes that you can add special ingredients to, such as adapting my very basic go-to chocolate cupcake recipe to incorporate Oreos.
Same goes for the buttercream frosting, once you know the simple method to making perfect buttercream it is a brilliant base recipe for adding different flavours. Like Oreo crumbs, for example.
The joy of baking is that by taking simple ingredients like flour, butter, eggs and sugar there are countless ways to turn those simple, everyday ingredients into cupcakes, cake, traybakes...and the list goes on.
Oreo cupcakes with a cookie on the bottom
A few weeks back I bought an Oreo cupcake in a coffee shop, it had a whole Oreo cookie at the bottom of the cupcake which I thought was a really cool idea.
The Oreo cookie stays completely intact throughout the baking process and adds a nice surprise for anyone not expecting it to be there.
You could leave the cookie out if you want to or even split Oreos in half, it's up to you.
If you don't add an Oreo to the bottom of the cupcake you will stretch the recipe from 18 cupcakes to 24. Happy days!
What makes these chocolate Oreo cupcakes so good?
- Light
- Moist
- Fluffy
- Chocolatey
- Full of flavour
- Look impressive!
The true testament to your baking is how quickly it disappears.
My kids' faces lit up when they saw these delicious cupcakes, I think the whole Oreo cookie perched on top of the icing makes them look extra special.
My husband took the remaining cupcakes into work and told me everyone loved them.
You simply have to try these because they are seriously good cupcakes!
Oreo Cupcakes FAQ
Chocolate or vanilla?
I decided to go with a chocolate cupcake recipe but vanilla would also work really well. Just leave out the cocoa powder and use regular caster sugar instead of golden.
Add a teaspoon of vanilla to the cupcake mix and you're good to go. The baking time remains the same.
Can I make Oreo cupcakes without eggs?
I've found a really good vegan recipe and the cupcakes look amazing. So check out Made by Luci's guide on making these cupcakes eggless and vegan.
Can Oreo cupcakes be frozen?
The chocolate cupcakes freeze well (without frosting added) once cool from the oven, use freezer bags or an airtight container to store in the freezer for up to 3 months.
Buttercream icing also freezes really well. Add to a container and freeze for up to 3 months. When you want to use it, bring it to room temperature and beat the icing to ensure it's smooth before adding to a piping bag.
Can I make Oreo cupcakes with cake mix?
You totally could but this recipe is so basic it is worth making them from scratch.
If you want to use a box mix any store bought one will work. You can still add an Oreo cookie to the bottom of the mixture and top with homemade Oreo buttercream.
How long will frosted Oreo cupcakes stay fresh?
The buttercream will harden after a couple of hours but that's normal. Frosted cupcakes will keep for 3-4 days if stored in an airtight container.
The reason I don't refrigerate these cupcakes is that the buttercream has a high proportion of sugar so it's stable enough to be left out of the fridge.
(And you should never put cake or cupcakes in the fridge anyway because they'll dry out!)
Baking tips
- You can test the cupcakes using a skewer - if it comes out clean they're baked. I check cupcakes by pressing on the tops with my finger - if they bounce back they're perfectly baked if it leaves an indentation cook for a further 2 minutes then check again
- When making the buttercream, add the icing sugar to the butter a tablespoon at a time otherwise you'll end up with a cloud of icing sugar in your kitchen!
- Buttercream is ready when it's the consistency of easily spreadable butter.
- If your buttercream is too stiff add a couple of tablespoons of double cream.
- If your buttercream is too runny add a couple of tablespoons of icing sugar.
How to make chocolate Oreo cupcakes
Making chocolate Oreo cupcakes with Oreo buttercream couldn't be any easier. I made a short video which you can see in the recipe card below - hope it's helpful.
Just follow these simple steps for perfect cupcakes.
- Time needed: 30 minutes (includes baking time)
- Makes approx: 18 cupcakes
- Preheat oven to 200ºC/ 180ºFan/ Gas mark 6.
- Line two cupcake trays with 18 cupcake cases.
- Add a whole Oreo to the bottom of each cupcake case.
- In a large bowl, sift 40g of cocoa powder and add 4 tablespoons of boiling water.
- Mix the cocoa powder and boiling water to form a smooth paste.
- Into the bowl add 3 large eggs, 175g softened butter, 165g golden caster sugar, 115g self-raising flour and 1 teaspoon of baking powder.
- Using an electric whisk or KitchenAid with the paddle attachment (speed 6) beat the ingredients until completely smooth about 2-4 minutes. You can also mix by hand but it will take longer.
- Using an ice cream scoop or spoon, divide the cupcake batter evenly between the cupcake cases. Only fill ¾ full.
- Bake in the centre of the oven for 12-15 minutes (see baking tips) Once baked remove from the oven and allow to cool completely.
- Use an electric whisk or KitchenAid with the paddle attachment (speed 6) to make the buttercream. You can make the buttercream by hand but it is quite hard work and will take longer.
- Beat 300g of softened butter until it's smooth then add 600g of icing sugar a spoonful at a time. Continue to beat for 3-4 minutes (see baking tips)
- Blitz 6 Oreos in a food processor or crush by hand using a freezer bag and rolling pin.
- Add the Oreo crumbs to the buttercream icing and mix thoroughly.
- Add the buttercream to a piping bag fitted with an open star tip. I use Wilton's 1M tip (affiliate link)
- Once cool, pipe the Oreo buttercream in a swirl on top of each cupcake.
- Decorate with a whole Oreo cookie poked into the top of the icing.
Step-by-step images to help you
Line cupcake trays with cupcake cases
Add a whole Oreo to the bottom of each cupcake case
Mix cocoa powder and boiling water to form a smooth paste
Add remaining cupcake ingredients to the bowl
Beat ingredients until you have a smooth batter
Using an ice cream scoop or spoon, divide the cupcake batter evenly between the cupcake cases - fill them ¾ full
Once cool use a piping bag fitted with an open star tip to pipe the Oreo buttercream icing. Begin by piping a star in the middle...
Pipe the buttercream in a swirl on top of the cupcake
For a final flourish, poke an Oreo cookie into the buttercream on each cupcake.
I hope you enjoy making and eating these cupcakes as much as I do!
More cake recipes I think you'll enjoy:
- Weight Watchers Red Velvet with Cream Cheese Frosting
- Vanilla Naked Cake - No Baking Skills Required!
- Classic Chocolate Roulade
- Perfect Every Time Lemon Drizzle Cake
If you loved this recipe please give it a five-star rating below. Don’t forget to share your creations with me on Instagram, Facebook and Twitter use #TemptingRecipes and tag me @amytreasureblog
Chocolate Oreo Cupcakes with Oreo Buttercream Frosting
A super light and moist chocolate cupcake with a whole Oreo cookie as the base, topped with a delightful swirl of buttercream flavoured by Oreos and decorated with an Oreo cookie on top!
Ingredients
- 18 Oreos
- 4 tbsp boiling water
- 40 g cocoa powder
- 3 large eggs
- 175 g butter, unsalted, softened
- 165 g golden caster sugar
- 115 g self-raising flour
- 1 tsp baking powder
To make the Oreo Buttercream
- 600 g icing sugar, US - confectioner's sugar
- 300 g butter, unsalted, softened
- 6 Oreos, crushed to fine crumbs
To decorate
- 18 Oreos
Instructions
- Preheat oven to 200ºC/ 180ºFan/ Gas mark 6.
- Line two cupcake trays with 18 cupcake cases.
- Add a whole Oreo to the bottom of each cupcake case.
- In a large bowl, sift 40g of cocoa powder and add 4 tablespoons of boiling water.
- Mix the cocoa powder and boiling water to form a smooth paste.
- Into the bowl add 3 large eggs, 175g softened butter, 165g golden caster sugar, 115g self-raising flour and 1 teaspoon of baking powder.
- Using an electric whisk or KitchenAid with the paddle attachment (speed 6) beat the ingredients until completely smooth about 2-4 minutes. You can also mix by hand but it will take longer.
- Using an ice cream scoop or spoon, divide the cupcake batter evenly between the cupcake cases. Only fill ¾ full.
- Bake in the centre of the oven for 12-15 minutes (see baking tips) Once baked remove from the oven and allow to cool completely.
- Use an electric whisk or KitchenAid with the paddle attachment (speed 6) to make the buttercream. You can make the buttercream by hand but it is quite hard work and will take longer.
- Beat 300g of softened butter until it's smooth then add 600g of icing sugar a spoonful at a time. Continue to beat for 3-4 minutes (see baking tips)
- Blitz 6 Oreos in a food processor or crush by hand using a freezer bag and rolling pin.
- Add the Oreo crumbs to the buttercream icing and mix thoroughly.
- Add the buttercream to a piping bag fitted with an open star tip. I use Wilton's 1M tip (affiliate link)Once cool, pipe the Oreo buttercream in a swirl on top of each cupcake.
- Decorate with a whole Oreo cookie poked into the top of the icing.
Notes
- Softened butter should be cool to touch and not room temperature. Remove butter from the fridge prior to baking to ensure it's not too soft.
- You can test the cupcakes using a skewer - if it comes out clean they're baked.
- I check cupcakes by pressing on the tops with my finger - if they bounce back they're perfectly baked if it leaves an indentation cook for a further 2 minutes then check again
- When making the buttercream, add the icing sugar to the butter a tablespoon at a time otherwise you'll end up with a cloud of icing sugar in your kitchen!
- Buttercream is ready when it's the consistency of easily spreadable butter.
- If your buttercream is too stiff add a couple of tablespoons of double cream.
- If your buttercream is too runny add a couple of tablespoons of icing sugar.
- Cupcakes can be frozen (undecorated) for 3 months. Use freezer bags or an airtight container.
- Buttercream can also be frozen for 3 months. Bring to room temperature and beat, before attempting to pipe.
Nutrition Information:
Yield: 18 Serving Size: 1 gramsAmount Per Serving: Calories: 523Total Fat: 28gSaturated Fat: 15gUnsaturated Fat: 0gCholesterol: 87mgSodium: 320mgCarbohydrates: 68gFiber: 1gSugar: 53gProtein: 3g
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