Oreo Stuffed Cupcakes

Who doesn’t love a cupcake? Who isn’t a fan of a cookie? How about both, at the same time, with frosting on top?

A few weekends back, we were invited to a BBQ that we knew would host many kids, not having any of our own and not really concerned about any possible sugar high that could ensue, we decided to bring these oreo-stuffed cupcakes with Nutella frosting. They were a hit. Since this was just for fun (and to gain points with the kids), we went for a boxed cake mix, but wanting to practice a bit, we also made Italian Buttercream – a bit of extra work, but so incredibly delicious, creamy, not-too-sweet and my favorite, light (not in calories, though).

To make Italian Buttercream you need egg whites, sugar and butter. Then, you can play with flavors, chocolate, colors, etc. We, of course, added Nutella to ours, mainly because I knew it meant that I could lick the spoon afterwards {best part ever, when baking}.

Italian buttercream is based on Italian meringue, which is just whipped egg whites cooked with hot sugar syrup. Then, softened butter is added to the meringue, once cooled, and the mixture is flavored as desired.

Here are the steps for Italian Buttercream:

1. Whip the egg whites until soft peaks form – or when you pull the whip out and the mixture falls just slightly over itself.
2. Meanwhile, combine the sugar and just enough water to cover the sugar in a saucepan. Cook the sugar over medium-high heat until the sugar reaches 240 degree F (116 degrees C) or until “soft ball stage” (Do Not Stir during this step)
3. With the mixer on medium speed, slowly pour the sugar syrup into the whipped egg whites.
4. Continue to whip the egg white and sugar mixture until completely cool (about 12-15 minutes).
5. Whip softened butter into the cooled wgg white and sugar mixture.
6. Add flavorings as desired.

To be honest, it isn’t the most simple process possible, especially considering the use of hot sugar syrup, but at the same time, Italian Buttercream is something special and something we urge you to try. When planets align, our plan is to create a video to show the steps above, but for now, trust us and yourself, give it a try and as always, contact us at any time!

Oreo Stuffed Cupcakes
Prep time
Cook time
Total time
Place an Oreo Cookie in the middle of a cupcake and top with Nutella Buttercream Frosting. We made Italian Buttercream, a bit more complicated, but worth the effort.
Created By:
Yield: 24 cupcakes
You Will Need
  • 1 Box Yellow Cake Mix (usually requires, eggs, water and oil)
  • 24 Whole Oreo Cookies
  • 7 (200 g) Egg Whites
  • 1 3/4 Cups (375g) Sugar
  • By Eye Water, As Needed, to cover sugar in pan
  • 5 1/2 Sticks (625 g) Lightly Softened Butter
  • 1 cup Nutella
  1. Make cupcakes according to the box instructions. Fill each cupcake liner a quarter up the liner then place one Oreo cookie, continue to fill with cake batter until 3/4 full.
  2. Bake per box directions then allow to cool.
  3. For the buttercream, all ingredients should be at room temperature before beginning.
  4. Place the egg whites in a mixer bowl. Begin to whisk, with whisk attachment, at a low speed.
  5. Place the sugar into a clean saucepan (all sides should be free of sugar granules, use a brush or your fingers to brush any granules down from the sides of the pan). Slowly pour enough water into the pan to just cover the sugar. Bring to a boil over medium heat.
  6. Stay close to the saucepan as the sugar syrup temperature approaches the soft ball stage (240 degrees F, 116 degrees C).
  7. When the sugar reaches soft ball stage (240 degrees F / 116 degrees C), immediately pour it into the egg whites while the mixer is running. When you do this, keep the stream of sugar as slow and as close to the edge of the bowl as possible.
  8. Continue to beat the egg whits until completely cool. The egg whites will be glossy.
  9. Once cooled, gradually add the softened butter to the egg white and sugar mixture. When all the butter is incorporated add the Nutella. Mix until combined.

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14 comments… Leave a Comment
  • Ashley February 26, 2015, 9:48 pm

    Hi. I was trying to do the buttercream and my question is, is there supposed to still be butter chunks left after 10 min of mixing in low/med speed???

    • Adam March 2, 2015, 2:00 pm

      Hi Ashley, not really. Was the butter you used at room temperature?

  • Milton July 24, 2012, 6:54 pm

    Sounds wonderful. I’ve got a recipe for oreo stuffed chocolate chip cookies.

  • adena August 7, 2011, 11:13 am

    the cupcakes were great however was not certain about the frosting. It tasted good, but with 5 1/2 sticks of butter it made about 6 cups of frosting!. Am wondering if i did something wrong or if the recipe was wrong. it was good however. Why was there so much frosting!

  • lisa d. photography June 4, 2011, 4:01 pm

    I just finished making these for a friend’s b-day tomorrow! OH MY GAWSH! I of course sampled one and it was amazing! I’m going to blog about it and link to you 🙂 Thanks!

    • inspiredtaste June 6, 2011, 10:12 am

      Jessica and Lisa, Thank you so much! The cupcakes were pretty awesome, you should have see the kids faces when they realized what was hidden inside!


  • Tracey @ Kitchen Playground June 2, 2011, 8:03 pm

    Looks fabulous! I recently made Oreo Bars … rich brownie base topped with Oreo crumbles and vanilla glaze. Another yum!

  • Tracey @ Kitchen Playground June 2, 2011, 8:02 pm

    Looks great! I recently made & posted about Oreo Bars … rich brownie base topped with crumbled Oreos and vanilla glaze. Another yum!

  • Jessica's Dinner Party June 2, 2011, 2:21 am

    I’m in an Oreo phase right now and anything Oreo is making my stomach growl! Love the crumble accent on top.

  • Cookin' Canuck June 2, 2011, 2:07 am

    Italian buttercream is definitely well worth the effort. Add some Nutella? Well, that sounds like the perfect combination to me.

  • Averie (LoveVeggiesandYoga) June 1, 2011, 7:53 pm

    they look incredible!


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