Oreo cupcakes

Oreo cupcakes

Based on 10 ratings
bakingstories

bakingstories

Community member

Difficulty

Medium 👍

Preparation

30 min

Baking

25 min

Resting

30 min

Ingredients

2Servings
58⅓ g
butter (room temperature, divided)
20 g
sugar
g
vanilla sugar
8⅓ g
buttermilk
½
eggs
20 g
flour
3⅓ g
unsweetened cocoa powder
tsp
baking powder
tsp
salt
2⅔
Oreo cookies
33⅓ g
confectioner’s sugar
Oreo cookies for decoration
MetricImperial

Utensils

oven, stand mixer with whisk, bowl, muffin tin, muffin liners, resealable freezer bag, rolling pin, decorating tip, piping bag

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

homemade-buttermilk

Homemade buttermilk

homemade-vanilla-sugar

Homemade vanilla sugar

basic-vanilla-buttercream

Basic Vanilla Buttercream

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-pipe-using-a-star-tip

How to pipe using a star tip

Nutrition per serving

Cal465
Fat29 g
Protein4 g
Carb47 g
  • Step 1/5

    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.
    • 25 g butter (room temperature)
    • 20 g sugar
    • g vanilla sugar
    • 8⅓ g buttermilk
    • ½ eggs
    • oven
    • stand mixer with whisk
    • bowl

    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.

  • Step 2/5

    • 20 g flour
    • 3⅓ g unsweetened cocoa powder
    • tsp baking powder
    • tsp salt
    • muffin tin
    • bowl
    • 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.

  • Step 3/5

    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.
    • 2⅔ Oreo cookies
    • 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.

  • Step 4/5

    • 33⅓ g butter (room temperature)
    • 33⅓ g confectioner’s sugar
    • bowl

    Beat the remaining butter, confectioner’s sugar, and Oreo cookie filling until creamy. Once combined, gently fold in the crushed cookies.

  • Step 5/5

    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.
    • Oreo cookies for decoration
    • decorating tip
    • piping bag

    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.

  • Enjoy your meal!

    Oreo cupcakes

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