These super moist OREO cupcakes pack abundance of chocolate crunchy flavour in each cupcake liner! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite and never had before. These cupcakes taste completely over-the-top with creamy vanilla butter cream!
When stressed and in doubt cupcake it out.
Bake these easy cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they’re sure to be a crowd-pleaser
And lucky for you–my Oreo obsessed friends– there’s a double dose of the good stuff today with both an Oreo cupcake base AND a smooth and silky chocolate or vanilla buttercream.
- Upside down oreo cupcake
- 100 gm all-purpose flour
- 130 gm condense milk
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla essence
- 50 gm margarine or butter
- 8-10 Oreo cookies
- 4-5 crush Oreo cookies (black side of biscuit remove cream side)
- 1/2 cup buttermilk or milk or water at room temperature
Make the cupcakes
- Preheat oven to 180°C for 15 min. Line cupcake tin with baking cases.
- In a mixing bowl, add flour, baking powder and baking soda. Mix with a whisk to distribute evenly. sieve and set aside.
- There’s 1 bowl for dry ingredients and 1 bowl for wet ingredients. Gently mix the two together.
- Beat the butter/margarine and condensed milk together until light and fluffy. Gradually beat and add the vanilla essence. If mixture starts to curdle, add a little of the milk.
- Crush 6 Oreos in a Ziplock bag with a wooden rolling pin.
- Now add crush Oreo and fold properly with batter.
- Fold with a spatula to distribute them evenly.
- Place the liner in muffin mould keeps cream Oreo in mould and pours batter in it.
- Use a large ice cream scoop to divide batter into the previously prepared muffin pan. One flat scoop of batter for each cupcake cavity, or about 1/4 cup of batter each.
- Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. If you fill the liners too full, the cupcakes will overflow.
- Bake in preheated oven on 160’ degree for 20-25 minutes.
- Bake until a toothpick inserted in the middle of the cupcake comes out clean.
- Remove from the oven and leave to cool on a wire tray.
- Upside down cupcake
- 250 gm icing sugar
- 1 teaspoon vanilla extract
- 140 gm unsalted butter
- 6 Oreos (finely ground)
- Milk (if require)
HOW TO MAKE OREO FROSTING
The Oreo frosting adorned on top of these vanilla Oreo cupcakes is a creamy and silky vanilla buttercream with finely ground Oreo mixed into it. For the buttercream, you will want to use a food processor to ground the Oreo into a very fine ground so you can pipe the frosting without getting cookie bits stuck inside the piping tip.
- Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
- Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
- Pipe or swirl icing onto each cupcake. Top with sweet if liked!
- When the buttercream is fully formed, stop the mixer and add the finely ground Oreo to the bowl.
- Stir until completely incorporated.
Assemble the cupcakes
Add a piping tip of your choice to a pastry bag, fill with the frosting and add frosting to the cooled cupcakes.
Garnish each cupcake with a whole Oreo if desired.
- For the cupcake batter, the Oreo can be crushed by hand in a Ziplock bag and a rolling pin, or in a food processor. But make sure that you don’t process it to a fine ground. We want pieces large enough to show through the batter, and different size pieces for variation.
- The batter isn’t as thick as you would think. We don’t really want a super thick batter because that would yield a cupcake similar to brownies. Dense. We don’t want dense! We want spongey, cakey, and rich. So, the batter is thin.
CUPCAKE BAKING TIPS:
- Do not over mix your batter. You should only mix it until the ingredients are just combined. Over mixing will develop the gluten in the recipe which will make your cake rise beautifully in the oven, and then fall as soon as it is removed.
- Keep the oven door closed! If you want to check on your cupcakes, simply peak through the window. Opening the door lets heat escape and lets cold air rush in. This creates uneven baking, especially with cupcakes.
- Bake cupcakes in the centre of the oven for the most even distribution of heat.
- Remove the cupcakes from the pan immediately after removing from the oven and transfer to a wire rack to cool. Letting them stay in the pan will continue baking the cupcakes and could dry out your cupcakes.
- Store cooled, frosted cupcakes in an airtight container to keep them from drying out.
- The frosting flavour is completely up to you. I have a options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Keeping things in flow with chocolate buttercream and a friendly dose of chocolate sprinkles.
- And layer that buttercream on nice and tall.
I love Oreos. I still snack on them (without buttercream) with a coffee every once in a while,
- More of an Oreo person? Then wait for our next recipe cookie cream cupcake and Oreo shake!!!
If you make this recipe, please let me know! Leave a comment, rate it.
I’d love to see what’s cooking up in your kitchen. Cheers!