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If you want to take your cupcakes up a notch, then say hello to my gluten free Oreo cupcakes recipe.
A delicious chocolate cupcake with Oreo buttercream and a hidden gluten free Oreo inside.
These are chocolatey, fun to make, and a great variation on a gluten free birthday cake – they’re perfect party food.
If you’re already a fan of my gluten free chocolate cupcakes then you have to try these next!
All I’m waiting for is gluten free Oreos to officially launch in the Uk (pleeeease!) but if you’re in the States then you’ve got everything you need.
Until then, these work really well with the supermarket gluten free Oreo dupes.
Maybe I should rename them gluten free cookies and cream cupcakes until then!
Where can I get gluten free Oreos in the UK?
For those of you who have been coeliac a long time like me, you might never have tried a real Oreo before.
But these chocolate sandwich cookies seem to cause a lot of hype among the ‘normal’ people!
Last year Oreo announced it was launching a Gluten Free Oreo and a Gluten Free Double Stuf Oreo cookie.
Unfortunately (for me) these are only available in the States unless you buy them from a company which imports US foods.
At around £7 a pack in the UK, I’m not that desperate to know what the fun is about.
(Of course if you are, you can find them on Amazon here, or here for Double Stuf)
In the meantime the best gluten free Oreo substitutes in the UK are:
- Tesco Free From Cookies and Cream Biscuits
- Sainsbury’s Deliciously Free From Cookies and Cream Biscuits
- Morrisons Free From Cookies and Cream Biscuits
- Schär Gluten Free Double O’s (available in Asda)
These also work well if you use the Tesco or Sainsbury’s Free From Enrobed Cookies and Cream Biscuits for an extra chocolate hit!
These also come in a chocolate orange flavour, so you have lots of options to make these gluten free Oreo cupcakes over and over again.
What ingredients do I need?
There’s a full printable recipe card below with the method and ingredients.
But for the shopping list you’ll need the following ingredients:
FOR THE CUPCAKES:
- 125g caster sugar
- 125g unsalted butter, (softened)
- 2 large eggs
- 100g self raising gluten free flour
- 30g cocoa powder
- ¼ tsp xanthan gum
- 2 tbsp milk
- 12 gluten free ‘Oreo’ biscuits
The ingredients are all store-cupboard essentials, do you don’t have to worry about buying anything fancy.
You should be able to find them all in UK supermarkets.
I usually use the gluten free self-raising flour from either FREEE or Sainsbury’s but any supermarket blend should work perfectly with these cupcakes.
These are both available readily in the supermarket and means you don’t have to buy any complicated or expensive ingredients.
However, if you’re using a flour which doesn’t have xanthan gum already, I’d recommend adding ½ teaspoon instead of ¼ to give it a good texture.
If you don’t have self-raising gluten free flour then you can use plain (or all purpose) gluten free flour with 2 teaspoons of baking powder added.
Always double check ingredients don’t have ‘may contain traces of gluten’ warnings – especially on items like the chocolate and chocolate chips.
FOR THE BUTTERCREAM FROSTING:
- 150g unsalted butter, (at room temperature)
- 300g icing sugar
- 8 gluten free ‘Oreo’ biscuits
- Extra gluten free ‘Oreos’ for decorating
The Oreo buttercream frosting is so simple to make and again only uses a couple of ingredients.
It’s important to make sure the butter you use is room temperature, so I recommend getting it out a couple of hours before use.
You can always give it a very quick zap in the microwave to soften it if you forget this stage though!
WHAT EQUIPMENT WILL I NEED?
Don’t worry – you only require the very basics! To make these gluten free chocolate cupcakes you’ll need:
- A 12-hole cupcake tin like this one
- A large mixing bowl – I have the pink version of this Mason Cash bowl and I’m in love with it!
- An electric mixer. You could use a wooden spoon but this makes life a lot easier! I am IN LOVE with my new Cuisinart Cordless Mixer – it’s so beautiful and whips up cakes and frosting to perfection.
- I used a 1M piping tip to get the lovely effect on these cupcakes, and I use these Wilton disposable piping bags.
- Some cupcake cases. I LOVE these rainbow ones for a party special occasion!
All of these are really simple kitchen staples which you can re-use for loads of my recipes.
Once you have the cupcake tin and piping nozzles/bags it’s really simple to make cupcakes in any flavour you like!
I’ve made fancy versions, such as my gluten free prosecco cupcakes, tasty gluten free chocolate orange cupcakes, or even my gluten free apple crumble cupcakes.
I’ve even made spooky gluten free monster cupcakes for Halloween!
But these are a basic gluten free chocolate cupcake recipe with a fancy Oreo twist that ANYONE can make.
My gluten free Oreo cupcakes
If you’re after a gluten free chocolate cake recipe with a twist then these gluten free Oreo cupcakes are perfect.
This recipe makes 12 cupcakes but you could easily halve it to just make six if you fancy a smaller batch.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Oreo Cupcakes
These gluten free Oreo cupcakes are the perfect party cake! Rich chocolate cupcakes with Oreo buttercream and a hidden gluten free Oreo inside!
Ingredients
For the cupcakes:
- 125g caster sugar
- 125g unsalted butter, (softened)
- 2 large eggs
- 100g self raising gluten free flour
- 30g cocoa powder
- 1/4 tsp xanthan gum
- 2 tbsp milk
- 12 gluten free 'Oreo' biscuits
For the buttercream frosting:
- 150g unsalted butter, (at room temperature)
- 300g icing sugar
- 8 gluten free 'Oreo' biscuits
- Extra gluten free 'Oreos' for decorating
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Fill a 12-hole baking tin with cupcake cases. Set aside while you make the cake batter.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
- Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
- Sift in the self-raising gluten free flour, cocoa powder and xantham gum, then add the milk and beat together with the electric whisk until everything is fully combined. You want a fairly thick batter which looks light and fluffy.
- Place a gluten free Oreo at the bottom of each cupcake case, and then spoon the mixture evenly between the cases on top of the cookies. Place in the centre of an oven and bake for 20-22 minutes. The cupcakes are done when they are well-risen and a skewer inserted in the middle comes out clean.
- Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely.
To make the frosting:
- Blitz the gluten free Oreos (biscuit and filling) in a food processor until they form a fine crumb.
- Add the butter, icing sugar and milk to a large mixing bowl and beat with an electric whisk on a low speed until it becomes a smooth, fluffy buttercream. Add the crushed gluten free Oreos and mix until fully combined.
- Spoon the mixture into a piping bag (see notes) and, once the cupcakes are completely cool, decorate them with a swirl of buttercream. I used a 1M piping tip which has a slightly more open nozzle - just in case there are any larger chunks of Oreos!
- Decorate with extra gluten free Oreos - I popped half an Oreo in each cupcake - alternatively you could break them up and crumble them on top too or place a whole Oreo on top of each (see notes if making in advance).
Notes
- For the frosting, it's important to use room temperature butter to get the right consistency. If it becomes very soft once beaten (especially likely on a hot day) then place the buttercream in the piping bag and refrigerate for 15-20 minutes until it's an easy consistency to pipe.
- These cupcakes will keep for a couple of days - however the Oreos may go a little soft after a day or so. If making in advance, I'd recommend not topping with the decorative Oreos until just before serving.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 18mgCarbohydrates: 48gFiber: 0gSugar: 39gProtein: 3g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free cupcake recipes on the blog?
Give some of these other gluten free cakes and bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
- Gluten Free Chocolate Cupcakes
- Vegan and Gluten Free Vanilla Cupcakes
- Gluten Free Lemon Drizzle Cupcakes
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Hi! I love your recipes, but I live in the U.S. I have a recipe of what Doves gluten free flour is made of, so I can substitute that easily from The Loopy Whisk. My question is how big are your large eggs? Do you know which U.S, size I can substitute your large eggs with? I believe they are different. Your mediums are our large? What I do have are the gluten free Oreos, which I bought the minute I saw them, for fear they would disappear. Thank you for what sounds like a yummy recipe!