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  • Jessica’s Delicacies

Oreo cupcakes!

Updated: Jan 19

Ingredients -

125g self raising flour

100g light brown sugar

100g granulated sugar

80ml vegetable oil

120ml buttermilk or whole milk

30g cocoa powder

1 tsp vanilla extract

1/2 tsp bicarbonate of soda

A pinch of salt


Buttercream -

200g unsalted butter, room temperature

400g icing sugar

2 tsp whole milk

1 tsp vanilla extract

9 Oreos, finely crushed


Equipment -

Cupcake cases - https://amzn.to/2XUk8ry

Piping bag - https://amzn.to/39LRgrh

Closed star piping tip - https://amzn.to/35TpJ69


Disclaimer -

Some links I provide may be affiliate link. This means that if you purchase something through my links then I make a small commission. Thanks for your support!


Instructions -

  1. Preheat your oven to 160 degrees fan and line a cupcake tray with 12 cases.

  2. In a bowl whisk together the flour, cocoa powder, salt, both sugars and bicarbonate of soda.

  3. Add the egg, buttermilk, oil and vanilla. Whisk until combined.

  4. Pour the cupcake batter evenly between the cases. Fill them just above half way.

  5. Bake in the oven for 18-20 minutes or until a knife comes out clean when inserted.

  6. Once baked, set aside to cool and move on to making your buttercream.

  7. Beat together the butter, icing sugar, vanilla and milk until smooth and creamy.

  8. Fold in the crushed Oreo pieces until well combined.

  9. Either pipe or spread the buttercream on top of the cooled cupcakes. If you like, place an Oreo on top and drizzle some chocolate sauce for decoration.

  10. Serve and enjoy!





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