These Oreo cupcakes are soft vanilla cakes with chocolate sandwich cookies baked into the base and a fluffy cookie-crumb buttercream on top. They use familiar UK baking ingredients, are easy to portion into a standard muffin tin, and make a crowd-pleasing treat for parties or an afternoon bake.
Ingredients
- 12 standard chocolate sandwich cookies, such as Oreos, left whole for the cupcake bases
- 4 standard chocolate sandwich cookies, roughly chopped for the cake batter
- 6 standard chocolate sandwich cookies, finely crushed for the buttercream
- 6 standard chocolate sandwich cookies, halved for decoration, making 12 halves
- ½ cup (115 g) unsalted butter, softened, for the cakes
- ¾ cup (150 g) caster sugar (superfine sugar)
- 2 large eggs, at room temperature
- 1½ cups (190 g) plain flour (all-purpose flour)
- 1½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (120 ml) milk, preferably whole milk
- 1 teaspoon (5 ml) vanilla extract, divided between the cakes and frosting
- ¾ cup (170 g) unsalted butter, softened, for the frosting
- 2½ cups (300 g) icing sugar (powdered sugar), sifted
- 2 tablespoons (30 ml) double cream or heavy cream, plus a little more if needed
- A small pinch of fine salt for the frosting
Instructions
- Prepare the tin and oven. Heat the oven to 350°F (180°C) conventional, or 320°F (160°C) fan. Line a 12-hole muffin tin with paper cases and put one whole sandwich cookie flat in the bottom of each case. Let the butter and eggs lose their chill while you measure the remaining ingredients; soft butter creams more evenly and room-temperature eggs are less likely to make the mixture look curdled.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder and ¼ teaspoon salt so the raising agent is distributed throughout. In a separate jug, stir the milk with ½ teaspoon of the vanilla. Keeping these ready makes it easier to mix the batter briefly rather than overworking it.
- Cream the butter and sugar. In a large bowl, beat the cake butter and caster sugar for about 2–3 minutes, until paler and fluffy. Use a hand mixer on medium speed or a sturdy wooden spoon. Scrape the sides and bottom of the bowl once so there are no dense pockets of butter left behind.
- Add the eggs. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. If the mixture looks slightly split, add a spoonful of the measured flour and keep mixing; it should come together when the remaining dry ingredients are added. Stir in the remaining ½ teaspoon vanilla.
- Finish the batter gently. Add about half the flour mixture and fold or mix on low speed just until mostly combined. Pour in the milk, then add the remaining flour. Mix only until no dry streaks remain, then fold in the 4 chopped cookies. A few small lumps are fine; prolonged mixing can make the cakes firm rather than tender.
- Fill and bake. Divide the batter evenly among the cases, covering the cookies and filling each case about two-thirds full. Bake for 18–19 minutes, until the tops spring back lightly when pressed and a skewer inserted into the cake comes out without wet batter. Because the batter contains eggs, check a cupcake’s centre with a food thermometer, avoiding a cookie piece: USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes. If needed, bake for another minute or two and check again.
- Cool completely. Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack and cool for about 40 minutes. Do not frost while they are warm: heat melts buttercream and can make it slide off. If the kitchen is warm, allow a little extra cooling time before decorating.
- Make the cookie buttercream. Beat the frosting butter for 2 minutes until creamy. Add the sifted icing sugar in two or three batches, mixing slowly at first to avoid a cloud of sugar, then beat until smooth. Add the cream, the remaining ½ teaspoon vanilla and a pinch of salt. Beat for another 1–2 minutes. Fold in the 6 finely crushed cookies. If the frosting is too stiff to pipe, add cream 1 teaspoon (5 ml) at a time; if it is loose, beat in a little more sifted icing sugar.
- Decorate and serve. Spoon or pipe the buttercream onto the fully cooled cupcakes. Press a cookie half onto each swirl just before serving, or scatter on a few extra fine crumbs if you have them. For neat piping, use a large open star or round nozzle; very coarse cookie pieces can block a narrow nozzle, so crush the frosting cookies finely.
Tips
- Use plain flour, not self-raising flour, for this version. The measured baking powder is what gives the cupcakes their lift. If you only have UK self-raising flour, replace the plain flour and baking powder with 190 g (about 1½ cups) self-raising flour and omit the baking powder; the result may rise a little differently, so avoid overfilling the cases.
- Measure flour carefully. Spoon it into the measuring cup and level the top rather than scooping directly from the bag, which can pack in too much. Weighing the flour in grams is the most reliable option for a light crumb.
- Keep cookie crumbs fine in the frosting. Large pieces can make piping difficult and may tear the surface of a swirl. Crush the cookies in a sealed bag with a rolling pin, or pulse them briefly in a food processor, and stop when the pieces resemble coarse sand.
- Bring the butter to the right softness. It should give slightly when pressed but should not look shiny or greasy. If it has become very soft, cool it briefly until it holds its shape; butter that is too warm can make both the cake batter and frosting slack.
Serving Suggestions
Serve the cupcakes at room temperature so the sponge is soft and the buttercream is easy to bite through. They work well as individual birthday treats, a bake-sale choice, or a dessert alongside coffee, tea or a cold glass of milk. For a party, arrange them on a platter with the cookie halves facing forward so the topping is easy to recognise, and add the decorations close to serving if you want the cookies to stay crisp.
The recipe is sweet and fairly rich, so a simple fruit bowl or fresh berries make a good side if you are putting out a larger dessert spread. For a more formal presentation, set each cupcake in a clean paper case and add a light dusting of cookie crumbs around the frosting rather than piling on extra sweets. If transporting them, use a snug cupcake carrier and keep the box level; tall buttercream swirls can be marked if the lid touches them.
Variations
Make them chocolate. Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder. Sift it with the flour and baking powder, then make the batter as directed. The cake will taste more chocolate-forward and slightly less vanilla-like, while the sandwich-cookie base and buttercream still provide the familiar Oreo-style contrast.
Use a chocolate or vanilla frosting. For a plain vanilla topping, leave the crushed cookies out of the buttercream and add another ½ teaspoon vanilla. For chocolate buttercream, add 2 tablespoons (10 g) sifted cocoa powder and an extra tablespoon (15 ml) cream if needed. Keep the cookie halves as decoration, or leave them off for a simpler finish.
Make a smaller batch. Halve the ingredients for 6 cupcakes, using 1 egg and half of each other quantity. Start checking them after 16 minutes because a smaller batch can bake a little faster depending on the tin and oven. The extra cookies can be sealed in their packet for another bake.
Try a different sandwich cookie. A similar chocolate sandwich cookie can replace the named brand in the same quantities. Different fillings may be sweeter or softer, so the frosting can need slightly less cream; add it gradually until it holds a piped shape. For a dairy-free version, choose cookies and plant-based butter and milk labelled dairy-free, and expect a small change in flavour and frosting firmness.
Storage and Reheating
Because the frosting contains butter and cream, refrigerate the finished cupcakes within 2 hours of serving. Store them in a covered airtight container in the refrigerator for 3–4 days. The cookie decorations gradually soften from moisture, so for the crispest topping, keep the halves separate and add them shortly before serving. Let refrigerated cupcakes stand at room temperature for about 20–30 minutes before eating for a softer crumb and buttercream.
For longer storage, freeze the cupcakes for up to 2 months in a rigid, airtight container. Freeze them in a single layer until firm before stacking, with baking parchment between layers; the cookie topping may lose some crunch after thawing. Thaw covered in the refrigerator overnight, then bring to room temperature before serving. These cupcakes are not usually reheated; warming can melt the frosting. If you do reheat any leftover baked food, USDA FSIS recommends reheating leftovers to 165°F (74°C), but it is better to remove the frosting and enjoy these at room temperature.
Frequently Asked Questions
Can I make Oreo cupcakes without putting a cookie in the base?
Yes. Leave out the 12 base cookies and divide the batter among the lined cases as usual. The cakes will still have chopped cookies in the batter and cookie crumbs in the frosting, but they will have a softer bottom and make 12 cupcakes. There is no need to change the baking time; begin checking at 18 minutes.
Why did my cupcakes sink in the middle?
Common causes include opening the oven door too early, using old baking powder, overfilling the cases or removing the cakes before their centres are set. Check that your baking powder is in date, fill each case only about two-thirds full and wait until near the end of the baking time before opening the oven. A skewer should not come out with wet batter.
Can I make the cupcakes ahead?
Yes. Bake the cakes a day ahead, let them cool completely, then store them in an airtight container in a cool place. Make the frosting and decorate on the day you plan to serve them for the neatest swirls and crispest cookie pieces. If the room is warm, refrigerate the frosted cupcakes and allow time for them to come back towards room temperature before serving.
Can I use a different size of cupcake case?
This recipe is written for 12 standard muffin-tin wells. Mini cases need less batter and a shorter bake, so check them early, around 10–12 minutes, and use a thermometer to confirm the centre reaches 160°F (71°C). Oversized cases need more batter and longer baking; fill them no more than two-thirds full and check for doneness rather than relying on the standard timing.
How do I stop the frosting from being too sweet?
Use the full pinch of salt and add the cream gradually, but do not reduce the icing sugar too much or the frosting may become loose. You can make a less sweet topping by using a thin layer of frosting rather than a tall swirl, or choose the plain vanilla version and decorate with cookie crumbs. A little extra salt balances sweetness but will not make the frosting taste salty when added sparingly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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