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Gluten-free Oreo Cupcakes Recipe (dairy-free option)

Gluten-free Oreo cupcakes recipe - with a cookies and cream filling in the middle! You'd never know they were Coeliac-friendly and wheat-free.
Cook Time 22 minutes
Total Time 22 minutes
Servings 9 -12
Author Becky Excell

Ingredients

For the cupcakes:

  • 225 g gluten free self raising flour
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 225 g butter softened (use a block of Stork hard margarine if dairy-free)
  • 225 g caster sugar
  • 4 eggs
  • 8-10 gluten-free Oreo-style biscuits dairy-free if necessary

For the buttercream

  • 450 g icing sugar
  • 225 g butter softened (use a block of Stork hard margarine if dairy-free)
  • 1 tsp vanilla extract
  • 10 gluten-free Oreo-style biscuits dairy-free if necessary

To decorate:

  • extra gluten-free Oreo-style biscuits for decorating halved (dairy-free if necessary)
  • Gluten-free cookies and Cream Spread - linked in FAQ section use dairy-free chocolate spread instead if necessary

Instructions

For the cupcakes

  • Preheat your oven to 160C Fan / 180C and prepare a cupcake / muffin tin with cases.
  • Place your gluten-free Oreos into a ziplock bag and bash with a rolling pin until crushed into small chunks - aim for the size of chocolate chips.
  • Place all your sponge ingredients (except the gluten free oreos) into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).
  • Fold in your broken up oreo style biscuits so they're evenly dispersed.
  • Divide the mixture between the cases. I fill mine just over 2/3 full.
  • Place in the oven for between 20-25 minutes until cooked through. To check if the cupcakes are cooked, insert a skewer and if it comes out clean, it's done!
  • Allow the cupcakes to cool completely on a cooling rack.

For the buttercream

  • Place your remaining gluten-free Oreos into a ziplock bag and bash with a rolling pin until crushed into a fine dust - this needs to be finer than your last batch of crushed Oreos or your buttercream won't pass through the piping nozzle!
  • For the buttercream, ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
  • Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.
  • Add your vanilla extract and crushed gluten free oreos, mix once more - it should now be done. Ensure it's the right thickness - it should be if you've beaten it for long enough. However, if it's too thick you can add a tiny amount of milk.

For the assembly of the cupcakes:

  • Once the cupcakes are cool, you need to make little holes in your cupcakes to fill with the cookies and cream spread, use something circular to make a small hole - just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  • Spoon some filling into the hole you've made in each cupcake. This of course is optional and they are fab without it too!
  • Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. If you don't want to pipe it, you can spoon it on top too!
  • Finish with half a gluten free oreo in the top of the buttercream. Enjoy!