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Oreo Cupcakes!

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Light & moist chocolate Oreo cupcakes filled with a whole Oreo, Oreo buttercream, and even another one on top!

Recipe updated May 2021

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! 

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 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. 

Something about adding crushed Oreos to a simple American buttercream frosting is kind of life changing. 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! 

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! 

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! 

Original Post

I have been wanting to post this recipe for aaaages – and finally the chance to bake some arose so I took it, rather too willingly! I LOVE Oreo Cupcakes, and any Oreo lover would really – wants not too like about them?!

A whole Oreo at the bottom of each cupcake, with a moist and light chocolate cupcake sponge, topped with a creamy and delicious Oreo Buttercream – Hello Heaven!

These are super easy to bake and look utterly scrumptious – you will want to bake them again and again! Not going to lie, I did eat some of the leftover icing with a spoon…

Oreo Cupcakes!

Light & moist chocolate Oreo cupcakes filled with a whole Oreo, Oreo buttercream, and even another one on top!
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Chocolate, Oreo
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling & Decorating Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 People
Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

  • 150 g Unsalted Butter/Stork
  • 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 180C/160 Fan/350F 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 and cocoa powder 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

  • I used the original Oreos, but any flavour ones work well!
  • These cupcakes will last 3 days at room temperature! 
  • I used a 1M piping tip to decorate my cakes as they get the nice swirl!
  • I use these beautiful baking cups in my baking as well. 

 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

105 Comments

  • Lynette
    May 22, 2021 at 10:07 pm

    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

    Reply
    • Jane's Patisserie
      May 24, 2021 at 12:41 pm

      Hiya, the fewest you could do is a 1 egg mix, so 50g flour, butter, sugar, and one medium egg xx

  • Elizabeth Pye-Finch
    May 13, 2021 at 10:23 pm

    Hey Jane- do you use cupcake cases in a muffin tray ?

    Reply
    • Jane's Patisserie
      May 15, 2021 at 10:47 am

      Hiya, for normal cases yes you have to use them in a tray xx

  • Simone
    May 13, 2021 at 6:40 pm

    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!

    Reply
    • Jane's Patisserie
      May 15, 2021 at 10:39 am

      Ahh thank you so much I am sooo pleased you enjoyed them xx

  • Kate Macleod
    March 22, 2021 at 11:14 am

    Would the sponge mixture be alright if you weren’t to add the oreo at the bottom? Thanks! 🙂

    Reply
  • Kee
    March 10, 2021 at 1:41 pm

    Can I reduce the icing sugar in the buttercream recipe? Seems like a lot of sugar lol?

    Reply
    • Jane's Patisserie
      March 10, 2021 at 7:51 pm

      American buttercream frosting is a standard ratio – I personally hate it without the quantity of sugar as it just tastes of butter x

  • Julie Jankowski
    March 3, 2021 at 10:37 am

    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

    Reply
    • Jane's Patisserie
      March 3, 2021 at 8:13 pm

      I would maybe use chunks of biscuit personally rather than a fine crumb but thats up to you!

  • Emma
    March 2, 2021 at 4:42 pm

    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

    Reply
  • Jess
    February 5, 2021 at 10:43 pm

    These sound amazing! I only have large eggs could I use 3 large instead of 4 medium?
    Thank you!

    Reply
  • Rebecca
    January 20, 2021 at 11:30 am

    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

    Reply
    • Jane's Patisserie
      January 20, 2021 at 12:39 pm

      I don’t know if I fully understand sorry – are you using cupcake cases in a cupcake tray?

    • Rebecca
      January 21, 2021 at 11:14 am

      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

    • Jane's Patisserie
      January 22, 2021 at 8:56 pm

      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!

  • Chris
    January 14, 2021 at 10:32 am

    Does the same quantity of ingredients work if the oreo is left out of the cake case?

    Reply
  • Emily
    January 3, 2021 at 11:18 pm

    Hi Jane can these be made with the baking cups you usually use or does it have to be these types of cases?

    Reply
  • Rebecca
    October 15, 2020 at 11:11 am

    Can you use stork butter for baking cupcakes?

    Reply
    • Jane's Patisserie
      October 15, 2020 at 11:23 am

      For the sponges yes, but not for the buttercream x

  • Elisha
    September 16, 2020 at 11:31 am

    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

    Reply
    • Jane's Patisserie
      September 16, 2020 at 7:13 pm

      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

    • Elisha
      September 18, 2020 at 6:57 pm

      So sorry I didn’t make that clear. Just decorate, thanks so much jane xx

  • Rahima
    July 17, 2020 at 6:00 pm

    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

    Reply
    • Jane's Patisserie
      July 17, 2020 at 7:37 pm

      Do you mean they are coming away from the sides of the case? That usually means they are slightly underbaked!

    • Rahima
      July 18, 2020 at 8:23 am

      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.

    • Jane's Patisserie
      July 18, 2020 at 8:51 am

      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.

  • Kelly
    June 19, 2020 at 11:59 am

    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!

    Reply
    • Jane's Patisserie
      June 19, 2020 at 7:33 pm

      Hey! I always think paper cases are better as the cakes can dry out quicker without! x

    • Amina
      July 7, 2020 at 12:15 pm

      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

    • Jane's Patisserie
      July 7, 2020 at 4:51 pm

      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

  • Chanelle
    June 14, 2020 at 12:20 pm

    I am going to make these today and only have soft brown sugar! Would this be ok in these cupcakes??

    Reply
  • Katy
    June 6, 2020 at 12:12 pm

    I really love the idea of putting a whole oreo at the bottom but I’ve got the mini muffin tray with removable bases so I’m worried that they wouldn’t work?😬
    What would you recommend? 😊

    Reply
    • Jane's Patisserie
      June 6, 2020 at 12:46 pm

      Hey! So they should still work, but you would need to line it so it can come out okay!

  • Ama
    May 22, 2020 at 7:21 pm

    hi i wanted to make these but i wanted to know you said to put a whole oreo in the cupcake case then put the batter on top of it then bake it. What would be better: doing it that way or crushing the oreo and mixing it with the batter before baking

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:45 pm

      For these I would put the oreo on the bottom still!

  • Tilly
    April 14, 2020 at 3:43 pm

    Hi jane, I am planning on making these however am unable to buy cocoa powder, would Cadbury’s hot chocolate powder do?

    Reply
    • Jane's Patisserie
      April 14, 2020 at 7:01 pm

      I personally wouldn’t use Cadbury’s hot chocolate for baking as it can become a little lumpy and doesn’t give much flavour!

  • Charlene
    February 16, 2020 at 11:25 am

    Hi, I’d love to try you’re recipes. I’m just wondering can you freeze the cupcakes once baked and cooled before decorating? x

    Reply
  • Vin
    November 13, 2019 at 8:35 am

    I live in australia.What cocoa powder brand u use for cupcakes? Thank u.

    Reply
  • Rachael
    October 21, 2019 at 10:07 pm

    Loved these cupcakes! Only slight issue I had was the Oreos went soft and lost any type of crunch, any ideas how to stop this?

    Reply
    • Jane's Patisserie
      October 22, 2019 at 9:21 am

      You can’t – as with any biscuit you use in a bake, they will go soft.

    • Rachael
      October 22, 2019 at 12:50 pm

      Thank you for your reply 🙂
      It was the decorative Oreos on the buttercream I was most concerned with as when I gave them out to my family to eat with a cup of tea they expected to be able to remove the biscuit and dunk it in their tea but it had all gone soft

    • Jane's Patisserie
      October 22, 2019 at 6:21 pm

      Yes as I say, they will go soft – any biscuit left out of a packet for any reason will go soft unfortunately!

  • sophie grant
    June 24, 2019 at 10:46 pm

    hey i am use to using unsalted butter for any buttercream i make, your ingredient stated butter would this be unsalted or salted ( for the buttercream)

    Reply
    • Jane's Patisserie
      June 25, 2019 at 7:28 am

      It’s unsalted – always unsalted in cake.

  • Charlotte
    June 20, 2019 at 5:05 pm

    Hi, I want a oreo buttercream recipe that will fill and coat a 3 layer, 8 inch cake. How far would this recipe go for that? If I doubled it, would that be enough do you think?

    Thanks

    Reply
    • Jane's Patisserie
      June 20, 2019 at 7:16 pm

      Have a look at my Oreo Drip Cake recipe!

  • Steph
    April 10, 2019 at 12:24 pm

    Hi,
    I’d really like to make these or the oreo drip cake for my daughters birthday. I was just wondering if I could add melted chocolate to the cake mix and how would I change the recipe for the cake mix if I wanted to add melted chocolate to it? Thanks 😊

    Reply
    • Jane's Patisserie
      April 10, 2019 at 5:08 pm

      You can do if you wish! Add in 200g of melted dark chocolate – and simply remove the cocoa powder! Thanks!

  • Jude
    April 3, 2019 at 11:34 pm

    Hi Jane
    I made these today, but unfortunately the cases peeled away from the cupcakes as they cooled, any ideas why ?
    I filled the cases almost to the top, and they felt firm when the 20 minutes was up and I took them out of the oven.

    Reply
    • Jane's Patisserie
      April 4, 2019 at 2:17 pm

      That can happen if the cupcakes aren’t quite baked enough, and if they were filled quite high the chances are that they weren’t x

  • Fliss
    January 9, 2019 at 3:56 pm

    I just finished making these (but with vanilla and chocolate in the middle instead) I dunno if it was just my piping bags/nozzle but I could not get the frosting to come out properly. I don’t have a good processer so was wondering if you knew any other way to get the Oreos down to a really fine crumb? Thank you! They look delish btw! (I don’t eat cakes but like to try new things for my colleagues) xx

    Reply
    • Jane's Patisserie
      January 9, 2019 at 7:19 pm

      It was probably a mix of too fine a nozzle (if you used one with a patterned end) and not fine enough crumbs – The best way to do if it you don’t have a food processor or not a good one, is to remove the cream inside of the Oreo, and then just chop and crush for as long as you can with just the biscuits! As my food processor has sharp blades, I can keep the insides in and it goes to like a sand texture!

  • 321lollipop
    December 9, 2018 at 12:29 am

    Hi,
    I am planning to bake this cupcake for my work colleagues. I was wondering if you used medium eggs or large eggs for this recipe? I can’t wait to try them 🙂

    Reply
  • Grace
    July 25, 2018 at 4:14 pm

    Hiya! Can I use light brown sugar instead of caster? Thanks! xx

    Reply
  • Oreo Drip Cake! - Jane's Patisserie
    March 31, 2018 at 5:26 pm

    […] Oreo recipe in a while, so doing a Drip Cake was ideal. I used the same Buttercream recipe from my Oreo Cupcakes which I posted ages ago, yet have always used.  I decided to use about 300g of butter for the […]

    Reply
  • T
    January 27, 2018 at 3:36 pm

    Hi,

    I’m currently baking them now but they’re taking much longer than 20 mins. I’ve used the exact same ingredients as you. Is there a reason why yours only took 15-20 mins? Mine are baking at gas mark 4

    Thanks 🙂

    Reply
    • Jane's Patisserie
      January 27, 2018 at 9:08 pm

      Nearly every cupcake recipe I bake takes between 15-20 minutes. Average is 18 minutes. If yours haven’t baked properly it implies something was wrong with the mix, or your oven was the incorrect temp. x

  • Olivia
    January 24, 2018 at 8:02 pm

    Hi

    I wondered how you did the piping on this cakes to make it look like that ?? Thanks olivia x

    Reply
    • Jane's Patisserie
      January 25, 2018 at 2:30 pm

      I used the piping tip mentioned in the post, and swirled it on! x

    • Olivia
      July 22, 2018 at 12:52 pm

      When I made these my icing was very runny and it slid off the cupcakes. I let them cool for 15 minutes and usually that prevents the icing from slipping off. When I ate the cupcake it just fell apart. It was very delicious but also very messy so any tips to prevent this from happening ?

    • Jane's Patisserie
      July 22, 2018 at 5:05 pm

      They need to be completely cooled before icing, probably quite a bit more than 15 minutes. If they were too hot, the buttercream would have melted. You need to make sure that you are using actual unsalted butter (the kind that comes in foil) and not any form of spread for the buttercream otherwise it’ll be too soft, especially in this hot weather.

  • Hannah
    February 25, 2017 at 7:15 pm

    Hi Jane,

    I’ve tried a few of your recipes and they’ve all been delicious! Your truffles are a big hit with my friends, family and colleagues!
    My mother loves kitkats and I was thinking of adapting this recipe and replacing Oreos with them.. what do you think? Or is there another recipe you’d suggest doing this with?

    Thank you x

    Reply
    • Jane's Patisserie
      February 27, 2017 at 10:53 am

      Hiya! Sorry i’ve taken so long to reply. I have never tried it, but there is no reason why it wouldnt work? I wouldnt put any kitkats at the bottom of the cupcakes though, maybe just try blitzing them into the buttercream like this on and decorating with them? x

  • Ammii
    February 13, 2017 at 12:35 pm

    Hi!
    Love the recipe and want to make this for valentines – could you supply the weights in cups by any chance?

    Thanks!

    Reply
    • Jane's Patisserie
      February 13, 2017 at 3:49 pm

      Hi, sorry but I don’t like measuring in cups as I find it far too unreliable, so I use grams. I suggest investing in a digital scale so you can make all recipes with ease.

  • Lisa
    June 19, 2016 at 9:54 pm

    Love this recipe. If I wanted to make as a cake instead. What amounts would I use instead. Am thinking of using 3 x 8″ tins. Thanks

    Reply
    • Jane's Patisserie
      June 20, 2016 at 10:23 am

      Take a look at my Chocolate Fudge Cake recipe for the cakes, but use the frosting from this one! ☺️

  • Mary Foster
    June 14, 2016 at 7:11 pm

    Hi Jane, I made these for a friends birthday dinner. They were absolutely delicious and everyone loved them. Thank you for sharing the recipe.

    Reply
    • Jane's Patisserie
      June 14, 2016 at 9:25 pm

      Ohh yay! I’m so glad everyone loved them! Thank you! X

  • Boy's Adventure Party Printables - Party Auntie
    February 3, 2016 at 1:21 pm

    […] off on his travels to Canada! The mint green cupcake cases are from hobby craft and the fabulous recipe came from […]

    Reply
  • […] bake the cake in separate (smaller) tins. For the buttercream I used a very simple recipe found on Jane’s Patisserie on her Oreo cupcake post which consists of Oreo crumbs, sugar, butter and […]

    Reply
  • Laís @thediabeticviking
    June 19, 2015 at 12:22 pm

    the oreo on the bottom was AWESOME! =D
    these look to die for!

    Reply
  • Anne Moynihan
    June 16, 2015 at 6:24 pm

    I made these Sunday for a school sports day, the children loved them

    Reply
  • afracooking
    June 12, 2015 at 12:27 pm

    Thankfully I am sitting behind of my laptop and not in public – – I just stared drooling 😉

    Reply
  • Sophie Sjösten
    June 10, 2015 at 11:51 pm

    I seriously want to try everything you post about! 🙂

    Reply
  • Linda
    June 10, 2015 at 4:14 pm

    Beautiful little cupcakes! Love ’em! 🙂

    Reply
  • feedingyourfamily
    June 10, 2015 at 3:48 pm

    these look amazing. my husband loves cupcakes! what is caster sugar? i have 2 great british bakeoff cookbooks and they use caster sugar, also. do you know what the equivalent would be in the US?

    Reply
    • Jane's Patisserie
      June 10, 2015 at 3:54 pm

      Thank you! I believe the equivalent of Caster Sugar is Super-fine sugar? like its a finer sugar than Granulated/white sugar, but not as fine as Icing/powdered sugar 🙂 does this help?

  • stephysweetbakes
    June 10, 2015 at 3:11 pm

    Jane, as always, looks fantastic ??

    Reply
  • Marisa
    June 10, 2015 at 12:36 pm

    Jane, they look too cute….and delicious?

    Reply
  • Jhuls
    June 10, 2015 at 10:13 am

    I could make 1km list from your recipe alone. 😀 These look amazing!!

    Reply
  • Claire | Art and Soul
    June 10, 2015 at 10:04 am

    I love the idea of the whole Oreo in the bottom of each case. Lovely as always!
    Where do you get your cupcake cases? I’m always on the lookout for pretty/different ones. 🙂

    Reply
    • Jane's Patisserie
      June 10, 2015 at 10:06 am

      Thank youuu!! I buy them from various places, but these ones were from Waitrose if you’ve heard of it? They sell really cute baking things ☺️

    • Claire | Art and Soul
      June 10, 2015 at 10:11 am

      I’ll have to see if we have a Waitrose anywhere near us. We’re surrounded my Tesco and Asda! If not, I’m off to see my parents next week and I know they have one nearby. I shall pop in to have a look (I’ve exhausted the resources of our local Tesco baking section!). Thanks!

    • Jane's Patisserie
      June 10, 2015 at 12:22 pm

      Awh hahah it’s okay! They do gorgeous little bags and such too for baked goods ? so cute! I hope you find some!!

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