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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 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.

116 Comments

  1. Jess on July 21, 2021 at 12:39 am

    What would the recipe be, as I only want to make 6

    • Heather on August 2, 2021 at 8:52 am

      Halve everything…



  2. Jessica Hudson on July 5, 2021 at 1:56 am

    Do you put cocoa powder in the buttercream as it is not on the ingredients list

  3. Zoe on July 4, 2021 at 1:13 pm

    Any advice on what to use if you’re making golden Oreos instead please? Thank you.

    • Jane's Patisserie on July 7, 2021 at 9:53 am

      You can use the same, or sub out the cocoa powder in the sponge for more self raising flour and make a vanilla sponge? x



  4. Corina on June 24, 2021 at 11:39 pm

    5 stars
    I baked these cupcakes recipe x6!! And they are absolutely delicious! The kids will bring a box of 6 for each of their teachers, I’m sure they will love them as much as we do. I baked your Galaxy and Biscoff cupcakes another time and all school staff talked about them! Love all your recipes, thanks for sharing them!!

    • Jane's Patisserie on June 28, 2021 at 3:08 pm

      Hey! Aww this sounds lovely. I am so glad you enjoy my recipes x



  5. kayla on June 23, 2021 at 12:35 pm

    If I wanted to only make 3 cupcakes, would I divide all the ingredients by 4? Would I just use 1 egg? And could I do that for most of your cupcake recipe? Sorry for all the questions haha

  6. Marissa on June 15, 2021 at 10:03 am

    Hi Jane,
    How much cocoa powder do you put in the butter cream? It’s missing on the ingredients list.
    Thank you

    • Amy on September 17, 2021 at 5:01 pm

      You do not need to add cocoa power unless you want chocolate buttercream 🙂



  7. Lynette on 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

    • Jane's Patisserie on 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



  8. Elizabeth Pye-Finch on May 13, 2021 at 10:23 pm

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

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

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



  9. Simone on 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!

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

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



  10. Kate Macleod on 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! 🙂

  11. Kee on March 10, 2021 at 1:41 pm

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

    • Jane's Patisserie on 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



  12. Julie Jankowski on 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

    • Jane's Patisserie on 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!



  13. Emma on 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

  14. Jess on 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!

  15. Rebecca on 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

    • Jane's Patisserie on 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 on 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 on 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!



  16. Chris on January 14, 2021 at 10:32 am

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

  17. Emily on 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?

  18. Rebecca on October 15, 2020 at 11:11 am

    Can you use stork butter for baking cupcakes?

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

      For the sponges yes, but not for the buttercream x



  19. Elisha on 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

    • Jane's Patisserie on 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 on September 18, 2020 at 6:57 pm

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



  20. Rahima on 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

    • Jane's Patisserie on 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 on 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 on 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.



  21. Kelly on 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!

    • Jane's Patisserie on 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 on 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 on 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



  22. Chanelle on 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??

  23. Katy on 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? 😊

    • Jane's Patisserie on 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!



  24. Ama on 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

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

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



  25. Tilly on 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?

    • Jane's Patisserie on 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!



  26. Charlene on 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

  27. Vin on November 13, 2019 at 8:35 am

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

  28. Rachael on 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?

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

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



    • Rachael on 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 on 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!



  29. sophie grant on 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)

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

      It’s unsalted – always unsalted in cake.



  30. Charlotte on 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

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

      Have a look at my Oreo Drip Cake recipe!



  31. Steph on 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 😊

    • Jane's Patisserie on 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!



  32. Jude on 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.

    • Jane's Patisserie on 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



  33. Fliss on 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

    • Jane's Patisserie on 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!



  34. 321lollipop on 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 🙂

  35. Grace on July 25, 2018 at 4:14 pm

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

  36. Oreo Drip Cake! - Jane's Patisserie on 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 […]

  37. T on 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 🙂

    • Jane's Patisserie on 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



  38. Olivia on 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

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

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



    • Olivia on 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 on 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.



  39. Hannah on 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

    • Jane's Patisserie on 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



  40. Ammii on 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!

    • Jane's Patisserie on 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.



  41. Lisa on 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

    • Jane's Patisserie on 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! ☺️



  42. Mary Foster on 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.

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

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



  43. Boy's Adventure Party Printables - Party Auntie on 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 […]

  44. […] 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 […]

  45. Laís @thediabeticviking on June 19, 2015 at 12:22 pm

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

  46. Anne Moynihan on June 16, 2015 at 6:24 pm

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

    • Jane's Patisserie on June 16, 2015 at 6:34 pm

      Yay im so glad they loved them!! 😀



  47. afracooking on June 12, 2015 at 12:27 pm

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

  48. Sophie Sjösten on June 10, 2015 at 11:51 pm

    I seriously want to try everything you post about! 🙂

  49. Linda on June 10, 2015 at 4:14 pm

    Beautiful little cupcakes! Love ’em! 🙂

  50. feedingyourfamily on 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?

    • Jane's Patisserie on 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?



  51. stephysweetbakes on June 10, 2015 at 3:11 pm

    Jane, as always, looks fantastic ??

  52. Marisa on June 10, 2015 at 12:36 pm

    Jane, they look too cute….and delicious?

  53. Jhuls on June 10, 2015 at 10:13 am

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

    • Jane's Patisserie on June 10, 2015 at 12:23 pm

      Hahaha thanks! That’s so kind 🙂 x



  54. Claire | Art and Soul on 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. 🙂

    • Jane's Patisserie on 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 on 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 on 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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