You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.

The Oreo buttercream is gorgeously creamy and packed with Oreo flavour.
The chocolate sponge in soft and springy and rich and the hidden Oreo at the bottom looks so pretty and adds a little crunch.
I first made these Oreo buttercream frosted cupcakes way back in 2013, so they were were well overdue another outing. I'm delighted to say they're just as good as I remembered!
Here's how to make them.
Ingredients
For the sponges
- 175 g (1½ sticks) salted butter softened
- 1 tbsp vegetable oil (canola oil)
- 200 g (1⅛ cups) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 1½ tsp baking powder
- 125 ml (½ cup) whole milk
- 12 Oreo cookies 135g / 5oz
For the frosting
- 250 g (2 cups) icing sugar (powdered sugar)
- 125 g (1 stick + 1 tbsp) salted butter softened
- ½ tsp vanilla extract
- 2 tbsp whole milk
- 8 Oreo cookies 90g / 3oz
To top
- 6 Oreo cookies 70g / 2.5oz
Instructions
Make the sponges
Preheat the oven to 200C (180C fan).
Put the butter, vegetable oil and sugar in a bowl.
Beat until light and fluffy.
Add the eggs.
Beat together.
Add the flour, cocoa powder, baking powder, milk and vanilla.
Whisk together.
Line the muffin tray with muffin cases and place an Oreo into the bottom of each case.
Divide the mixture evenly between the cases.
Bake for 20-25 minutes until springy to the touch.
Transfer to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, vanilla and milk in a large bowl.
Whisk together until fluffy.
Stick the 8 Oreos in a food processor (or bash them in a bag) until you have fine crumbs. Add the Oreo crumb to the frosting.
Whisk until well combined.
Transfer into your piping back and pipe generous swirls on top of each muffin
Top the cakes
Break the remaining 6 Oreos in half and push one piece into the frosting of each cake.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Oreo buttercream frosting cupcakes
Are Oreo buttercream frosting cupcakes easy to make?
Yes, these Oreo buttercream cupcakes are super simple to make and look rather striking.
If you’re a fan of Oreos you’ll love these cupcakes, with Oreos at every level from the base, right to the toppers!
They are well worth the little extra effort of hiding a cookie in the bottom, it makes the cupcakes look so pretty, making an easy surprise middle cake. And working that Oreo flavour through the buttercream is utterly delicious too!
Will I need any special equipment to make Oreo cupcakes?
All the equipment you need should be easy to find in any home baker's kitchen. Things like weighing scales, measuring spoons, and a mixing bowl, you’ll need a 12 hole muffin tray too!
I’ve used an electric hand whisk to speed up making the cake batter, you can use a free-standing mixer, or simply make the cake batter by hand.
If you have one, you can use a food processor to whizz the Oreos into a powder for the buttercream, or just pop them in a food bag and give them a good smash with a rolling pin. Check out the full list of suggested equipment on the recipe card below.
Where can I buy Oreos?
Oreos were first produced in North America in 1912, and are reportedly America's favourite cookie, they are now available in over 100 countries so you should be able to get hold of them pretty easily.
They are now stocked in most UK supermarkets and will be with the other biscuits. Oreos are also easily found online if your local store doesn’t stock them.
Are Oreo buttercream frosting cupcakes suitable for vegetarians?
Yes, these Oreo buttercream cupcakes are suitable for vegetarians as they contain no meat or fish products. Make sure to check all ingredients are suitable for vegetarians and do check the ingredients in the Oreos themselves as they can vary in different countries.
Are Oreo buttercream frosting cupcakes suitable for vegans?
These cupcakes are made using quite a few ingredients that are not vegan like dairy milk, butter, and chicken eggs, all of which can potentially be replaced for vegan alternatives if you want to make these cakes vegan. At the time of writing (Feb 2021) in the UK, the listed ingredients in Oreos are suitable for vegan, however, they may be cross-contaminated with milk so it's up to you if you want to use them.
I haven’t tested this recipe with vegan or plant based alternatives yet, but this is what I would suggest to use, let me know how you get on in the comments below.
Butter can easily be replaced in the cake and buttercream with vegan butter or vegan margarine, try and use one with a high-fat content that behaves in a similar way to butter.
Milk can be replaced with unsweetened soya milk, I find this most neutral for baking but you can use your favourite plant milk, just keep in mind ones like coconut milk will affect the flavour of your bake more.
Eggs can be replaced with one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Are Oreo buttercream frosting cupcakes gluten-free?
Unfortunately not, these Oreo cupcakes are not gluten-free as Oreos themselves are made with wheat flour, and the cupcakes are also made with wheat flour.
Are Oreo buttercream frosting cupcakes keto-friendly?
These cupcakes with Oreo buttercream frosting have about 70g of carbohydrates per serving so would not be suitable for a keto diet.
Are Oreo buttercream frosting cupcakes healthy?
These Oreo buttercream cupcakes are high in sugar and fats, so should be enjoyed as a treat in a sensible portion, not as an everyday snack.
They freeze surprisingly well so you can always pop any extras in the freezer to enjoy at a later date.
Are Oreo buttercream frosting cupcakes safe to eat while pregnant?
There’s nothing in these Oreo buttercream frosting cupcakes that would usually pose a risk to a pregnant woman. Make sure all the ingredients are in good condition and the cakes are baked and decorated hygienically and safely.
If you have any questions or worries please speak to a health professional, A Mummy Too does not offer medical advice.
What goes well with Oreo buttercream frosting cupcakes?
I always associate Oreos with a glass of milk for dunking, these cupcakes are like already dunked Oreos with that beautiful soft Oreo buttercream and an Oreo hiding at the bottom of the cupcake!
They are perfect for a party spread or to enjoy at the weekend with a good cup of tea or coffee for the grownups and a glass of milk for the kids.
Can I make Oreo cupcakes without eggs?
I haven’t tested this recipe egg-free yet, but if you need to avoid eggs you should be able to replace them in the cake batter with one of these options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Make sure to check the Oreos, and any other decorative elements you might be adding are egg-free as well.
I haven’t got Oreos, can I use a different type of biscuit or cookie?
You can of course use a different biscuit or cookie to create a different version of these cupcakes.
Select one that will fit into the bottom of your cupcake cases, round biscuits are obviously easier, or you can break up bourbon cream say if they are too long. They don’t have to be cream-filled, just find a cookie that you like and compliments the chocolate flavour of the cakes.
Can I add extra chocolate to this recipe?
These cupcakes are already pretty chocolatey with the chocolate flavour really coming through in the cupcakes.
You could use the chocolate-coated Oreos as an easy way to add a little more chocolate, or put in a handful of chocolate chips into the cake batter, no more than 100g, or the cakes won’t bake properly.
Do keep in mind that adding more chocolate will increase the calories in these cakes.
How should I store my Oreo cupcakes?
To protect the frosting these cupcakes need to be kept in a single layer, pop them into a suitable size container, or even two if you need. I like to keep them in the fridge so the frosting keeps for longer.
How long do Oreo buttercream cupcakes keep?
When stored correctly in an airtight container, in the fridge they will keep for 3-5 days. You can also freeze these, and they’ll keep for up to 2 months.
Can I leave Oreo buttercream cupcakes out on the counter?
It’s best not to leave these Oreo cupcakes out on the counter. They need to be stored in a sealed container to help keep them fresher for longer. Other than when serving make sure to put these cupcakes away.
Can I make these Oreo buttercream frosting cupcakes ahead?
For me, homemade bakes usually taste best on the day, that said you could make the cupcakes the day before and then decorate before serving if you want to spread out the time it takes to make these cupcakes.
They can also be made in full the day before if you like.
When making the cupcakes ahead, make sure they are completely cool before storing them in an airtight container in the cupboard until you’re ready to decorate.
If you’ve decorated the cupcakes with their Oreo buttercream frosting too then carefully transfer them into a suitable container in a single layer and pop them in the fridge until you're ready to serve.
Can I keep Oreo cupcakes in the refrigerator?
I like to keep cupcakes like this, ones with generous frosting in the fridge as it helps keep them fresher.
It's a good idea to take them out about half an hour before serving so they come up to room temperature, enhancing the flavour. Just get out the amount you need, and leave the rest in the fridge.
Can I freeze Oreo buttercream frosting cupcakes?
These Oreo buttercream cupcakes freeze pretty well, you need to take care to protect that buttercream frosting.
Using a baking sheet that will fit in your freezer, put the cupcakes into the freezer in a single layer on the baking sheet to freeze overnight. Once frozen you can transfer the cupcakes into freezer bags, or a container to protect them, and so they take up less space. Label the container with the date and what type of cakes are inside, these cupcakes need to be used within 2 months.
To thaw out your Oreo cupcakes and enjoy them again you can simply transfer the container into the fridge to thaw out overnight. If you only want to defrost a couple, put them into a separate sealed container to thaw out in the fridge. This will help stop so much condensation from forming on the frosting. Consume within 24 hours of when the cakes have defrosted, and don't re-freeze already frozen cakes.
Can I make Oreo buttercream cupcakes in a different quantity?
If you want to make more or less of these yummy cupcakes then you can. Head down to the recipe card below and you’ll see the recipe is set to make 12 Oreo cupcakes.
When you click or hover over this number a small slide bar will pop up that you can move up or down to get the number of cakes you wish to make.
As the slider moves up or down, you’ll be able to see the ingredient quantities changing to give you the correct amounts. If you’re making more you might need to bake them in batches.
Can I make Oreo buttercream cupcakes in a different tin/tray?
If you can find mini Oreos why not make cute little mini versions of these cupcakes in a mini muffin tray.
Your mini cupcakes will cook a bit quicker than regular size ones so check on them after 12-15 minutes, by which time they are probably ready.
Can I make Oreo buttercream frosting cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
Personally I prefer to use an electric hand whisk, but if you have a stand mixer then you can definitely use it to make the cake batter, as well as the buttercream.
Use the balloon whisk attachment to beat the butter and sugar, adding the eggs, and beating again. Scrape down the sides of the bowl with a spatular as you go to make sure all the ingredients are mixing in properly. Add the flour, milk, cocoa powder, and baking powder and whisk again gently until everything is combined.
Once the cakes are baking you can wash and dry the mixer bowl and whisk ready to make the buttercream.
Can I make Oreo buttercream cupcakes in a food processor?
You can use a food processor to whizz up the Oreos to create a fine crumb ready to be mixed into the frosting.
How can I make sure my Oreo buttercream cupcakes are perfectly cooked?
The cupcakes are done when they have risen into cute little domes, when the time is up they’ll be firm on top, and spring back to shape when lightly pressed. The tops of your cakes might crack a little as they cook, this isn’t a problem and will be hidden by the buttercream anyway.
If you’re still not sure your cakes are done, you can use a skewer to test them, insert it into the middle of one of the central cupcakes, and when it comes out clean the cakes are done!
Allow the cupcakes plenty of time to cool down before attempting to decorate them, the frosting will likely slip off if the cakes are still warm.
Why did my cupcakes turn out dry?
Assuming all the ingredients have been added in the correct amounts these cupcakes shouldn’t turn out dry.
It can be helpful to weigh everything out before you start, so you know it’s measured and on hand ready when it's time for that ingredient to be added. Try and be as accurate as you can, but a few grams either way shouldn’t be too much of an issue.
These cupcakes will also dry out if they’re left in the oven too long so make sure to set a timer and take them out when the cakes are done. Storing your cakes in an airtight container is also important so they don’t dry out too quickly.
Why did my cupcakes turn out wet?
If the cakes are still wet they haven’t been in the oven long enough, or perhaps the oven hadn’t come up to temperature when they were first put in.
You can return the cakes to the oven to continue cooking, make sure the oven has come up to temperature, and check on them after 5 minutes.
It’s always a good idea to preheat the oven, you want the cakes to be baking at a constant temperature.
Why didn’t my cupcakes rise, why did they sink in the middle?
There are quite a few different things that can affect how well cakes rise, the oven temperature, how the batter is mixed and even the flour you use, it may be a combination of things that mean your cakes didn’t rise.
As this recipe calls for both self-raising flour, which has raising agents added to it, and baking powder, these cupcakes should rise a treat so it’s likely to be something else.
As soon as the wet and dry ingredients are mixed together the baking powder and raising agents get to work making tiny bubbles which make the cakes rise, if the batter is mixed too much, or left out on the side for a long time these bubbles will burst and disperse so the cakes won’t rise.
Recipes usually say to preheat the oven, this is so whatever you’re cooking is cooked at a constant temperature. Preheating is particularly important for cakes, as they are not in the oven very long.
If the oven isn’t hot enough the cakes won’t rise, conversely when the oven is too hot the cakes will rise rapidly and then collapse so check your oven temperature.
Give the cakes time to cook, don’t be tempted to open the oven door before the time is up. And if you’re cooking other things at the same time make sure their cooking times and temperatures are complimentary, so you’re not opening the door to check on something else. You can keep an eye on your cakes through the glass in the door, opening the door too early will likely make the cakes sink in the middle.
Why did my buttercream turn out too hard/soft?
If the butter you're using is fridge-cold it will be hard to beat into buttercream so allow the butter to come up to room temperature before attempting to make your buttercream.
This recipe is balanced to account for the Oreos being added to the mixture, if you find it's still too hard you can add a little more milk, a teaspoon or two at a time as it’s easy to go the other way and end up with frosting that's too soft.
If your buttercream has turned out too soft and doesn’t hold its shape you can add a little more icing sugar, or put the piping bag in the fridge for half an hour to firm up before decorating the cakes.
How can I add/change the flavours in these Oreo buttercream cupcakes?
One of the simplest ways to change the flavours in these cupcakes is to use a different biscuit or cookie. Use whatever your favourite biscuit is, pick one that compliments the chocolate flavour of the cupcakes. I find ginger snaps work well, or a bourbon cream perhaps if you want to keep it chocolaty.
Oreo sometimes make limited-edition flavours which can be fun to play around with too. Let me know what cookie cupcake combinations you come up with!
Print this Oreo cupcakes recipe
Oreo Buttercream Frosting Cupcakes Recipe
Ingredients
For the sponges
- 175 g (1½ sticks) salted butter softened
- 1 tbsp vegetable oil (canola oil)
- 200 g (1⅛ cups) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 1½ tsp baking powder
- 125 ml (½ cup) whole milk
- 12 Oreo cookies 135g / 5oz
For the frosting
- 250 g (2 cups) icing sugar (powdered sugar)
- 125 g (1 stick + 1 tbsp) salted butter softened
- ½ tsp vanilla extract
- 2 tbsp whole milk
- 8 Oreo cookies 90g / 3oz
To top
- 6 Oreo cookies 70g / 2.5oz
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan / 390F).
- Beat the butter, vegetable oil and sugar together until light and fluffy.
- Beat in the eggs.
- Add the flour, cocoa powder, baking powder, milk and vanilla. Whisk together.
- Line the muffin tray with muffin cases and place an Oreo into the bottom of each case.
- Divide the mixture evenly between the cases.
- Bake for 20-25 minutes until springy to the touch.
- Transfer to a wire rack to cool completely.
Make the frosting
- Put the butter, icing sugar, vanilla and milk in a large bowl. Whisk together until fluffy.
- Stick the 8 Oreos in a food processor (or bash them in a bag) until you have fine crumbs.
- Add the Oreo crumb to the frosting, then whisk until well combined.
- Transfer into your piping back and pipe generous swirls on top of each muffin
Top the cakes
- Break the remaining 6 Oreos in half and push one piece into the frosting of each cake.
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Emma says
They look and sound sooo good! :)