- 150 g butter (room temperature)
- 120 g sugar
- 15 g vanilla sugar
- 50 g buttermilk
- 3 eggs
- stand mixer with whisk
Preheat the oven to 180°C/360°F. Cream some butter with the sugar and vanilla sugar. Gradually add the buttermilk and eggs, and beat on the highest speed.
- 120 g flour
- 20 g unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- muffin tin
- muffin liners
Combine flour, cocoa powder, baking powder, and salt in a separate bowl, then add to the batter and whisk on low speed until combined. Fill batter into the muffin liners and bake at 180°C/360°F for approx. 25 – 30 min. After baking, set the cupcakes aside to cool down completely.
- resealable freezer bag
- rolling pin
In the meantime, prepare the Oreo cookies for the buttercream. Split each cookie into its halves and scrape out the filling. Put the cookie halves into a resealable freezer bag and finely crush with a rolling pin.
- 200 g butter (room temperature)
- 200 g confectioner’s sugar
Beat the remaining butter, confectioner’s sugar, and Oreo cookie filling until creamy. Once combined, gently fold in the crushed cookies.
- Oreo cookies for decoration
Fill cream into a piping bag and pipe onto each cooled cupcake with a large star-shaped decorating tip. If desired, decorate each cupcake with one or half an Oreo cookie.