Oreo Cupcakes

It was difficult creating the perfect recipe but I think my efforts have paid off. We have a whole oreo cookie lining the base of the cupcake case, topped with a light sponge made with cocoa and a few chopped oreos topped with a vanilla icing and oreos crumbled on top - heaven! Too heavy on the oreos you may be thinking but I think that the amount of oreos in this recipe balance out to give the perfect taste.


185g plain flour

1 teaspoon baking powder

1/2 teaspoon salt

110g margerine

150g sugar

2 large eggs

50g sour cream

6 oreos crushed

2 tablespoons cocoa powder

1 teaspoon vanilla extract

For the icing:

250g icing sugar

125g butter, softened

1- 2 teaspoons vanilla extract

For the topping:

6 oreos crushed

Preheat your oven to 160C.

Place 6 oreos each into 2 freezer bags and bash them up with a rolling pin. (One bag is for the main cake batter and the other is for crumbling on top of the icing).

Moving on to the exciting part: Line your cupcake trays with 18 cupcake cases and drop a whole oreo into the base of each!

Sift the flour, cocoa powder, baking powder and salt and place to one side.

In a free standing mixer, cream together the margerine and sugar for about 3 minutes until light and fluffy.

Add the eggs one at a time, making sure the first egg is incorporated before adding the second.

Next add the vanilla extract.

Reduce the mixer speed to the lowest setting and add in half of the flour mix. Add in the sour cream. Then add the other half of the flour mix. Remember not to over beat the mixture when you add the dry ingredients.

Using a spatula, gently fold in the crushed oreo cookies.

Spoon the batter into each cupcake so that each case is two thirds full.

Bake in the oven for 20 minutes but do start checking the cupcakes after 15 minutes. You will know they are done when a skewer inserted in the centre comes out clean.

Allow the cupcakes to cool in the tins for 5 minutes before removing them on to a wire rack to cool completely.

Whilst the cupcakes are cooling, begin making the icing.

Sift the icing sugar.

In a free standing mixer, beat together the butter and icing sugar on a low speed and then add the vanilla extract increasing the speed and beating until the icing becomes light and fluffy. (In order to get the right consistency to your icing, you may need to add some extra drops of milk).

Place the icing in your piping bag or as in my case squeezy icing piping bottle and swirl the icing on top.

Sprinkle the crumbled oreos on top of each cupcake.

Baking notes:

Using margerine instead of butter ensures that the tops of the cupcakes are flat. You could of course use butter but you are likey to get a muffin top on your cupcake which will need to be sliced off before icing.

You could experiment with different icings such as cream cheese or chocolate. However, even I think that chocolate icing would upset the perfect balance we have here and be too sweet!