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Cupcakes Oreo

Oreo Cupcakes

  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 12 1x


  • 130g (4½oz) self raising flour
  • 130g (4½oz) caster sugar
  • 130g (4½oz) butter or marg
  • 2 large eggs
  • 20ml (4 tsp) water or milk
  • 2.5ml (½ tsp) baking powder
  • 60ml (4 tbsp) Cadbury’s drinking chocolate
  • 1 pack of Oreos
  • 2 packs of mini Oreos [optional]
  • 125g (4½oz) unsalted butter
  • 250g (9oz) icing sugar
  • 60ml (4 tbsp) Cadbury’s drinking chocolate [optional]


  1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
  2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
  3. Measure out flour and drinking chocolate into a separate bowl and add the baking powder. Gently stir together.
  4. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
  5. Finely chop 6 whole Oreos, including the centres.
  6. Gently stir in the remaining flour, chopped oreos and water. If you want a stronger chocolate flavour you can add another tablespoon of drinking chocolate to the mix at this stage.
  7. Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
  8. Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
  9. Leave cakes to cool on a wire rack.
  10. For the butter icing soften the butter.
  11. Carefully add icing sugar and if you want a chocolate butter icing topping, you can now add the remaining 60ml (4 tbsp) of drinking chocolate.
  12. Mix until fully incorporated and butter icing becomes whiter. You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed.
  13. Using an apple corer, remove a small sections from the middle of each cupcake. Finely chop up 4 more Oreos and fill the middles of each cake with the crumbed mixture.
  14. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  15. Decorate with any remaining crumbed Oreo and for an extra “Oreo-ness” add an oreo to the top of each cake. You can either use any remaining Oreos from the pack or use mini Oreos.


  • The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
  • When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
  • If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.


  • Serving Size: 1 serving
  • Calories: 251
  • Sugar: 31.3 g
  • Sodium: 75 mg
  • Fat: 9.7 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 40 g
  • Protein: 2.3 g
  • Cholesterol: 54 mg