Oreo cupcakes

Based on 8 ratings
bakingstories

bakingstories

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Difficulty

Medium 👍
30
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
350 g butter (room temperature, divided)
120 g sugar
15 g vanilla sugar
50 g buttermilk
eggs
120 g flour
20 g unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
16 Oreo cookies
200 g confectioner’s sugar
Oreo cookies for decoration
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
465
Protein
4 g
Fat
29 g
Carb
47 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.
    • 150 g butter (room temperature)
    • 120 g sugar
    • 15 g vanilla sugar
    • 50 g buttermilk
    • 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

    • 120 g flour
    • 20 g unsweetened cocoa powder
    • 1 tsp baking powder
    • ¼ 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.
    • 16 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

    • 200 g butter (room temperature)
    • 200 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.