The A to Z of Baking: O is for Oreo™ Cupcakes

IMG_6713I discovered this recipe in the Hidden Surprise Cakes book (Angela Drake) that I have used for a few other recipes, and I have made these cupcakes twice so far – once just as an easy sweet treat for pudding when some friends came over for a meal, and once again for my niece to take into Uni for her course mates when it was her birthday. Both times, the cupcakes got good feedback, they look impressive – especially when they are bitten into and you find the surprise Oreo at the bottom of each cupcake! – and they’re really easy to make.

So, without further ado (as it’s New Year’s Eve and we’ll all be busy with one thing or another – although, if you fancied, you could easily rustle these up for a NYE soiree this evening!), here are my high and low points for the recipe, and the recipe itself is below.

Wishing you all a very happy 2016, and many thanks for all the blog support throughout this year!

High points:

Very easy and quick to make, and look pretty impressive too, considering the little time and effort you have to put into baking the cakes.

Low points:

There aren’t many, unless you don’t like Oreos, then that could be a bit of a bummer.


For the cupcakes:

  • 20 Oreo cookies
  • 115g butter, softened
  • 115g caster sugar
  • 2 large eggs, beaten
  • 115g self-raising flour
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk

For the cream cheese frosting:

  • 230g full fat soft cheese
  • 110g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 230g icing sugar, sifted
  • 14 mini Oreo cookies to decorate


  • Preheat the oven to 180C/350F/Gas mark 4. Line a 12-hole muffin tin with paper cases and place a cookie in the base of each case. Roughly chop the remaining cookies and set aside.


  • Place the butter and sugar in a bowl and beat until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour  if the mixture starts to curdle. Sift in the flour and fold in gently using a metal spoon. Fold in the vanilla extract, milk and chopped cookies.
  • Divide the mixture evenly between the paper cases. Bake in the preheated oven for 20-25 minutes, or until risen, golden and firm to the touch. Transfer to a wire rack and leave to cool.
  • To make the frosting, put the soft cheese and butter in a bowl and beat together with a wooden spoon until smooth and thoroughly blended. Beat in the vanilla extract, then sift in the icing sugar and beat again until the frosting is smooth and creamy. Chill in the fridge until needed.
  • To decorate, spoon the frosting into a large piping bag fitted with a large star nozzle. Pipe swirls of frosting on top of each cupcake and top each with a mini Oreo.
  • Halve the remaining mini Oreos, then finely crush the cookies and sprinkle the crumbs over the frosting.



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