Baking is a therapeutic thing for me and baking after a day at work can help me to de stress too. I have always wanted to try to bake oreo cupcakes and yesterday evening I had gotten some last minute shopping on the ingredients for me to bake in the night.



11 Oreo cookies
75g self raising flour
25g cocoa powder
100g light brown sugar
100g butter, room temperature
2 eggs, room temperature

200ml whipping cream
1 tbsp icing sugar
1 small box of mini Oreo cookies

Oven Setting
Preheat the oven to 170°C ( fan mode)
Place 11 paper or silicone cases into your muffin tin.
Carefully twist each cookie to separate the top and bottom halves and place the half which has the creamy filling into the cupcake cases with the cream upwards. Reserve the other halves for the frosting.

Method (Cupcakes)
Sift the flour and the cocoa powder together.
Beat the butter and sugar until creamy.
Add the eggs one at a time with a tablespoon full of the flour/cocoa powder.
Fold in the remaining flour and cocoa powder with a spatula.
Divide the mixture between the cupcake cases.

Ensure all ingredients are mixed at room temperature to prevent the butter and egg from curdling.

Bake for about 14-17 minutes depending on your oven. Leave the cupcakes to cool.


Method (Frosting)
Whip the cream with the icing sugar.
Crush the remaining cookies halves and fold them into the whipped cream.
Pipe or spread the frosting onto the cupcakes once the cupcakes are cooled.
Finally top with a mini Oreo.


The cake base really goes well with the oreo biscuit and I am falling in love with the oreo cupcake! A perfect snack for tea time.

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