My Oreo cupcakes are always a crowd pleaser. Pillowy soft Oreo sponge topped with melt-in-the-mouth Oreo buttercream is always bound to be a winner!
For some reason I don’t make cupcakes as much as I used to but as soon as I made these I remembered how much I enjoyed it and how good they were. Seriously, you have to try them.
I baked these for my colleagues when I got back from Dubai in January because we have a tradition at work where if you go on holiday you bring something back for the team from the place you’ve travelled to and I couldn’t find anything in Dubai to bring back so I decided to whip up a batch of my favourite cupcakes on my last day off before I returned to the office.
Do you like my cupcake cases? I bought them for Lucy’s baby shower but ended up making a big cake instead which I shared in my Top Three Cakes of 2017 post. I really struggle to find cute cupcake cases so if you’ve got any recommendations for where to buy pretty ones please let me know!
For the cupcakes
- 250 g plain flour
- 270 g caster sugar
- 1 tbsp baking powder
- pinch table salt
- 80 g unsalted butter softened
- 250 ml whole milk
- 2 large eggs
- 1 tsp vanilla bean paste
- 100 g crushed Oreo biscuits
For the buttercream
- 250 g unsalted butter softened
- 400 g icing sugar
- 150 g crushed Oreo biscuits
- Oreo biscuits to decorate optional
- Pre-heat oven to 170 degrees fan.
For the cupcakes
- Put the flour, sugar, baking powder and butter into the bowl of a stand mixer fitted with a beater attachment and mix on a low speed until you have a sand-like texture.
- Using a fork, beat the milk, eggs and vanilla extract together in a jug.
- Put the stand mixer on slow and add in half the milk mixture until the mixture starts to come together. Scrape down the sides of the bowl, increase the speed of the mixture and add the rest of the milk until the batter is silky.
- Place the Oreo biscuits into a food processor and blitz into a fine power. Use a wooden spoon or spatula to fold the biscuits into the cake batter.
- Spoon into cupcake cases and bake for 20-25 minutes until the cupcakes are well risen and a skewer comes out clean when inserted. The cupcakes should spring back when lightly pressed.
- Leave the cupcakes to cool completely before icing.
For the buttercream
- Place the butter into the bowl of a stand mixer and beat for approximately 5 minutes until the butter is light and soft. Add in the icing sugar and beat again until you have a soft icing.
- Place the Oreo biscuits into a food processor and blitz until fine. Add into the bowl of the stand mixture and beat to combine. Finish mixing in by hand.
- Add the buttercream to a piping bag fitted with your nozzle of choice, pipe the buttercream on and top with halved, whole or mini Oreo biscuits if you like.
This is the texture you want to achieve when you mix the flour, sugar, baking powder and butter together. It’s very fine and sand-like.
The batter will go from looking like wallpaper paste in the top picture to the silky smooth batter in the bottom picture in a matter of seconds once all of the milk is incorporated. Be patient and make sure you get the right texture. Once you get to this stage, stop mixing to avoid a tight crumb.
Fold the Oreo biscuits in by hand before filling the cupcake cases and baking.
I like to remove my cupcakes from the tin as soon as possible and leave them to cool completely before icing them, with the cold weather in the UK at the moment it doesn’t take long!
The buttercream might look like cement but it tastes delicious. If you find it a little too thick to pipe then beat for longer but add in a dash of boiling water to smooth the buttercream a little.
Decorate with Oreo biscuits if you like and enjoy. Make sure you take one out for yourself because they won’t last long once they’re shared!
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.