Oreo Cupcake

Hi everyone, I bring the first cupcake recipe done on Canadian soil (I’m a Canadian resident now…hehe). I don’t know how I found this recipe, just know that I was searching over the Internet until I came across it. And as I had all the ingredients here at home and the recipe looked pretty simple (because I still don’t have a mixer and several other utensils …hehe.) I decided to test it. I loved it, but what a pity that I can feel the difference in the taste of flour, sugar, milk, butter, yoghurt etc, here in Canada. It’s strange but I can….hehe. But despite the cupcakes were delicious and I thought they were not too sweet. And what I liked the most is that they are entirely different from the traditional cupcakes. The recipe didn’t have frosting, but I had this recipe on the waiting list, I used it and I added some crushed oreos together, but  I didn’t have a pastry bag, so  I spread it with a spoon…hehe.

Oreo Cupcake


225g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
150g sugar
2 eggs, beaten
1 cup(240ml) nonfat unsweetened yogurt
1 tsp vanilla essence
80g Oreo cookies, roughly crushed

Whole Oreo cookies for decorating


5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)


Preheat oven to 180C and grease or line a 8-inch round tin. Sift together cake flour, baking powder, baking soda and salt.
Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins. On low speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally beat in the remaining flour mixture. Lastly, fold in the crushed cookies.
Pour into prepared tin, arrange whole Oreos on top and bake for about 40 – 50 mins till skewer inserted comes out clean.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and spread it on a cooled chocolate cake.

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