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Oreo Buttercream Frosting Cupcakes Recipe
You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
cakes and bakes
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Metal mixing spoon
12-hole nonstick muffin tray
Muffin cases
Wire cooling rack
Food processor
Piping bag
Star nozzle
Ingredients
For the sponges
175
g
slightly salted butter
softened
1
tbsp
vegetable oil (canola oil)
200
g
white caster sugar (superfine sugar)
3
medium free range eggs
40
g
cocoa powder (dutch processed)
200
g
self-raising white flour (self rising flour)
1½
tsp
baking powder
125
ml
whole milk
12
Oreo cookies
135g / 5oz
For the frosting
250
g
icing sugar (powdered sugar)
125
g
slightly salted butter
softened
½
tsp
vanilla extract
2
tbsp
whole milk
8
Oreo cookies
90g / 3oz
To top
6
Oreo cookies
70g / 2.5oz
Metric
-
Ounces
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.
Video
Nutrition
Calories:
543
kcal
|
Carbohydrates:
70
g
|
Protein:
6
g
|
Fat:
29
g
|
Saturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
96
mg
|
Sodium:
315
mg
|
Potassium:
210
mg
|
Fiber:
2
g
|
Sugar:
48
g
|
Vitamin A:
706
IU
|
Calcium:
61
mg
|
Iron:
3
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!