Oreo Cupcakes


Previously, I had baked cupcakes successfully but they were plain, basic ones. I could eat them just like that but I wanted more as well! Haha. Therefore, when I saw the following recipe, I jumped at the chance to bake it during my off day when I had the time. If you love Oreos, like my family and I do, give the following recipe a try!

Recipe with Pictures

Makes about 12 cupcakes

Ingredient list:

For the Oreo Cupcake:

  • 85g of plain flour (recipe calls for self-raising flour but you can make your own “self-raising flour” by mixing 2-3 tsp of baking powder in 200g of plain flour)
  • 30g of malt drink powder like Horlicks, Milo or Ovaltine (I used Horlicks as I happened to have them at home)
  • 15g of cocoa powder
  • ¼ tsp of baking soda
  • 125g of caster sugar
  • 135g of salted, softened butter (recipe calls for unsalted butter with the addition of a pinch of salt but I used salted butter and omitted the sugar)
  • 2 eggs (my eggs weigh about 65g each)
  • 1 ½ tbsp. of milk
  • ¼ tsp of vanilla essence (recipe calls for the use of vanilla extract)
  • 24 pieces of Oreo cookies
Ingredients needed
Ingredients needed

For the Oreo Buttercream:

  • 200g of unsalted, softened butter
  • 350g of icing sugar (recipe calls for 450g of icing sugar though)
  • 3 tbsp. of milk
  • ¼ tsp of vanilla essence
  • 6 Oreo cookies with cream removed, grind finely

My Oven Settings:

170°C; top and bottom heat; about 22 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Oreo Cupcake:

1. Line a muffin tray with cupcake cases. Place a piece of Oreo cookie into each cupcake case. (You can do it later before filling them too).

Oreo cupcake - line your tray 2

2. Sift flour, malt drink powder, cocoa powder, baking soda and sugar together in a mixing bowl. Stir in soften butter and eggs.

Oreo cupcake - flour and butter

3. Mix the above with either a hand mixer or a stand mixer until combined, starting at low speed first then increase to high speed and continue to beat for about a minute.

4. Reduce the speed and pour in milk and vanilla. Increase the speed to high and continue to mix until combined.

Oreo cupcake - mixed

5. Fill each case with the cupcake batter till ¾ full.

Oreo cupcake - before baking

6. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the cupcakes comes out clean.

7. Cool them completely on a cooling rack. After that, eat them just as they are or frost them with Oreo buttercream!

For the Oreo Buttercream:

1. Whisk the butter on high speed for about 5 minutes until it turns pale in colour.

2. Pour in the icing sugar and mix on low speed till combined.

3. Continue to whisk at high speed until light and fluffy.

4. Reduce the speed and add in milk and vanilla and continue to whisk for about 30 seconds.

5. Stir in the fine Oreo bits and mix until combined.

6. Transfer the buttercream to a piping bag and pipe onto the cupcakes.

7. Optional: Top each piped cupcake with an additional piece of Oreo for Oreo overload!

 

Recipe Only

Click to show/hide recipe

Makes about 12 cupcakes

Ingredient list:

For the Oreo Cupcake:

  • 85g of plain flour (recipe calls for self-raising flour but you can make your own “self-raising flour” by mixing 2-3 tsp of baking powder in 200g of plain flour)
  • 30g of malt drink powder like Horlicks, Milo or Ovaltine (I used Horlicks as I happened to have them at home)
  • 15g of cocoa powder
  • ¼ tsp of baking soda
  • 125g of caster sugar
  • 135g of salted, softened butter (recipe calls for unsalted butter with the addition of a pinch of salt but I used salted butter and omitted the sugar)
  • 2 eggs (my eggs weigh about 65g each)
  • 1 ½ tbsp. of milk
  • ¼ tsp of vanilla essence (recipe calls for the use of vanilla extract)
  • 24 pieces of Oreo cookies

For the Oreo Buttercream:

  • 200g of unsalted, softened butter
  • 350g of icing sugar (recipe calls for 450g of icing sugar though)
  • 3 tbsp. of milk
  • ¼ tsp of vanilla essence
  • 6 Oreo cookies with cream removed, grind finely

My Oven Settings:

170°C; top and bottom heat; about 22 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Oreo Cupcake:

  1. Line a muffin tray with cupcake cases. Place a piece of Oreo cookie into each cupcake case. (You can do it later before filling them too).
  2. Sift flour, malt drink powder, cocoa powder, baking soda and sugar together in a mixing bowl. Stir in soften butter and eggs.
  3. Mix the above with either a hand mixer or a stand mixer until combined, starting at low speed first then increase to high speed and continue to beat for about a minute.
  4. Reduce the speed and pour in milk and vanilla. Increase the speed to high and continue to mix until combined.
  5. Fill each case with the cupcake batter till ¾ full.
  6. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the cupcakes comes out clean.
  7. Cool them completely on a cooling rack. After that, eat them just as they are or frost them with Oreo buttercream!

For the Oreo Buttercream:

  1. Whisk the butter on high speed for about 5 minutes until it turns pale in colour.
  2. Pour in the icing sugar and mix on low speed till combined.
  3. Continue to whisk at high speed until light and fluffy.
  4. Reduce the speed and add in milk and vanilla and continue to whisk for about 30 seconds.
  5. Stir in the fine Oreo bits and mix until combined.
  6. Transfer the buttercream to a piping bag and pipe onto the cupcakes.
  7. Optional: Top each piped cupcake with an additional piece of Oreo for Oreo overload!

 

Comments:

Everyone who tried this recipe has been raving about how good the cupcakes are. My family were pleasantly surprised with the presence of an Oreo cookie at the base of the cupcake as well.

However, my family and I were not very impressed when we bit into a cupcake and realise that the Oreo biscuit at the bottom of the cupcake had lost its crunchiness! To us, the goodness of an Oreo cookie lies not only in its taste but it’s crunchiness as well! The cupcakes still taste wonderful, just like how you would expect a cupcake to taste like. However, given the hype surrounding the Oreo cupcakes, I was expecting more. Hence, I am not really fascinated with the result of these cupcakes.

You may try it though if you really love Oreos. Do let me know if you think otherwise after trying or if you have any suggestions for me to improvise on this recipe. Hope to hear some good news from you soon!

Oreo Overload!
Oreo Overload!

Recipe Source:


Spread the word:
Rainbow

A novice baker =)

Leave a Comment