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Oreo cupcakes

Oreo cupcakes

Servings: 12
Author: Steina


  • 1 3/4 cup Flour
  • 1 cup Sugar
  • 1/4 cup Cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tbsp Apple cider vinegar
  • 1 cup and 2 tbsp water
  • 1/3 cup Oil
  • 1 tsp Vanilla

Oreo buttercream

  • 150 g Vegan butter
  • 150 g Icing sugar
  • 10 Crushed Oreos


  • Heat the oven to 180°C on a fan setting. Prepare the cupcake tins by lining them with cupcake liners.
  • Sift all of the dry ingredients together into a mixing bowl and give them a quick mix.
  • Add all of the wet ingredients in a separate bowl and mix them well together. Pour into the dry ingredients and mix until the batter has combined.
  • Divide the batter into the cupcake liners. I like to use the 1/4 cup from my cup measure set as it fits perfectly and all the cupcakes will be the sam size.
  • Bake for about 20 minutes or until you can stick a toothpick in the centre and it comes out clean. Allow the cupcakes to cool completely.
  • To make the Oreo buttercream start by pulsing the Oreos in a food processor to make a fine crumb. Pour into a bowl and set aside.
  • Cut the butter into pieces and put in a food processor, blend until the butter has turned smooth.
  • Add the icing sugar and beat until smooth. Add the Oreo crumbs and beat until well combined. Place the buttercream in a piping bag fitted with the 1M piping tip.
  • When the cupcakes are completely cooled you can pipe on the buttercream. Start with making a circle around the edge of the cupcake, going inwards as you make more circles ending with a tip in the middle. Decorate with a half Oreo cake in the top.
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