Cookie Crumble Cupcakes

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As a keen cupcake baker, I realise I have been far too shy with my cupcake recipes. My love of baking began with the cupcake, and I fear that whilst I have been developing other techniques I may have lost sight of where this love affair all started.

With this in mind, I’ve decided to bring it all back to cupcakes and cakes for a while. There may be some surprises along the way as I’m keen to experiment with ingredients and flavour combinations, however first I thought I should share one of my most popular cupcakes to date; The Cookie Crumble Cupcake. With a rich dark chocolate sponge, covered in whipped vanilla and crushed Oreo cookie buttercream it’s no surprise that these were a huge hit. Perhaps the best part though is the hidden surprise inside….intrigued? Read on to find out.

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Makes 12 Cupcakes

Preparation Time: 1-2 hours


For the Cupcakes

12 Oreo Cookies

200g self-raising flour

200g unsalted butter

200g caster sugar

3 eggs

50g Cacao Powder

Pinch of salt

½ tsp baking powder

For the Frosting and Decoration

½ pack of Oreo Cookies crushed (cookie bit only)

6 Oreo cookies (halved)

150g unsalted butter

300g icing sugar

1tsp vanilla essence

1tbsp milk (optional)


Preheat your oven to 180 degrees and line two trays with cupcake cases, then inside each cupcake case pop in a whole Oreo Cookie.

Mix your sugar and butter together until soft and fluffy then one by one begin adding your eggs. If you mix begins to curdle just add a tbsp of your flour.

Combine all remaining dry ingredients into a bowl, then once all eggs are evenly mixed, slowly fold in your dry mix until fully combined.

Divide the mixture between all cupcake cases and bake in the oven for 20-25 minutes or until a skewer comes out clean when tested.

Leave them to cool fully before decorating.

To make the cookie buttercream frosting, combine the butter, vanilla and icing sugar together until smooth and fluffy. If you prefer your buttercream slightly looser then add your tbsp of milk.

Pop all your Oreo Cookie biscuits into a plastic bag and whack it with a rolling pin until you have fine crumbs (or blitz in a food processor). Pour your cookie crumbs into the buttercream mixture and mix until evenly combined.

Pipe the frosting onto the cooled cupcakes in your preferred design and decorate with your Oreo Cookie halves.

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