Oreo Cupcakes!

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Light & Moist Chocolate Cupcakes filled with a whole Oreo, Oreo Buttercream, and even another one on top!


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! I usually put more Buttercream onto my cupcakes then what is shown in the pictures, but as I was making these for a birthday, they didn’t want toooo much so I used 2/3 of the recipe I have written below 🙂 Not going to lie, I did eat some of the leftover icing with a spoon…


This recipe makes 15 cupcakes


– 15 Whole Oreos
– 200g Butter/Margarine
– 200g Caster Sugar
– 4 Eggs
– 150g Self Raising Flour
– 50g Cocoa Powder
– 1-3tbsp Whole Milk – If needed!

– 200g Butter, room temperature
– 500g Icing Sugar
– 6-8 Crushed Oreos
– 2-4tbsp Whole Milk

– Oreos, and anything else you fancy.



1) Preheat your oven to 180C/160C Fan – and Line 1-2 12 hole Muffin Trays with Cases! (I make 15 cupcakes out of this recipe) Put a whole Oreo at the bottom of each of the cupcake cases – leave to one side.

2) Beat together the butter & sugar until pale and light & fluffy, I do this for a couple of minutes using my KitchenAid with the Paddle attachment, it makes it so smooth and perfect!

3) Add the eggs, self raising flour, and cocoa powder, and mix until smooth – if the mixture is a bit stiff then add 1tbsp of milk till you reach the desired consistency.

4) Spoon the mixture into each of the cases on top of the whole Oreo – I use an ice cream scoop so that its equal between them all, and bake in the oven for 15-20 minutes until cooked through! Once baked, leave to cool on a wire rack.

5) To make the Buttercream, beat the Butter at room temperature with a mixer until smooth and supple – gradually beat in the Icing Sugar until it is all incorporated – add the finely crushed Oreo’s (I blitz mine in the food processor so I know there are no lumps) and continue to beat for 3-5 minutes until super light and fluffy – if its too stiff, add the milk slowly until its the desired consistency!

6) Using a Large Star/1M nozzle, pipe the buttercream onto the cupcakes and top with whatever you fancy! I made these cupcakes for a Lady on request, so I decorated these how she wanted 🙂


Tips and Ideas

These cupcakes will keep in an airtight container for 3 days – if its really hot I keep mine in the fridge.

These cupcakes were made with 2/3 of the buttercream as the Lady I made them for didn’t want as much, but I still used the 6 crushed Oreo’s on the inside! 🙂



Find my other Cupcake & Oreo Recipes on my Recipes Page!

You can find me on:


J x



  1. 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?

    1. 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

  2. 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)

  3. 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?


  4. 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 😊

  5. 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.

  6. 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

    1. 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!

  7. 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 🙂

  8. 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 🙂

    1. 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

    1. 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 ?

    2. 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.

  9. 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

    1. 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

  10. 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

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

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  13. 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?

    1. 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?

    1. 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!

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