If you want to elevate your cupcakes, try this gluten free Oreo cupcakes recipe. These are rich chocolate cupcakes filled with a hidden gluten free Oreo and topped with an Oreo buttercream. They’re indulgent, fun to make, and perfect for birthdays or parties.
If you already enjoy my gluten free chocolate cupcakes or gluten free Oreo cheesecake, these cookies-and-cream style cupcakes are a must-try. If you live outside the UK and can find official gluten free Oreos, great — if not, supermarket gluten free cookie alternatives work just as well.
Until gluten free Oreos are more widely available, I sometimes call these gluten free cookies and cream cupcakes. They’re versatile, and you can change up the flavour by using different cookie varieties.
Where to find gluten free Oreo-style biscuits in the UK
If you have been coeliac for a long time, you may never have tried an original Oreo. They created quite a buzz when a gluten free version was launched in the US, but official gluten free Oreos are not widely available in the UK yet. Importing them is an option, though often expensive.
In the UK, good supermarket substitutes include Tesco Free From Cookies and Cream Biscuits, Sainsbury’s Deliciously Free From Cookies and Cream Biscuits, Morrisons Free From Cookies and Cream Biscuits, and Schär Gluten Free Double O’s (available in some stores). You can also use the enrobed cookies for an extra chocolate hit or try chocolate-orange versions for a twist.
What ingredients you’ll need
There’s a full printable recipe card in the recipe section below with exact quantities and the method. Here’s a quick shopping list so you can prepare:
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 (or equivalent)
These are pantry-friendly ingredients available at most UK supermarkets. I usually use a mainstream gluten free self-raising flour blend, such as FREEE or a supermarket brand. If your blend doesn’t contain xanthan gum, increase the xanthan to 1/2 tsp for better texture. If you only have plain gluten free flour, add 2 tsp gluten free baking powder to make it self-raising. Always check labels for “may contain gluten” warnings, especially on chocolate or mix-ins.
For the buttercream frosting:
- 150g unsalted butter, at room temperature
- 300g icing sugar
- 8 gluten free ‘Oreo’ biscuits, crushed
- Extra gluten free ‘Oreos’ for decorating
The buttercream is straightforward: room-temperature butter whips up into a smooth, fluffy base for the crushed biscuits. If you forget to leave the butter out, a few seconds in the microwave can soften it — but don’t melt it.
Equipment you’ll need
You only need basic kitchen equipment to make these cupcakes:
- A 12-hole cupcake tin
- A large mixing bowl
- An electric mixer or whisk
- A piping bag and a large star or round nozzle for the frosting
- Cupcake cases
Once you have these basics, you can adapt the recipe for other flavours and occasions. These tools are reusable for many other gluten free bakes.
Gluten free Oreo cupcakes — recipe overview
This recipe makes 12 cupcakes; halve the quantities to make six. The cupcakes bake with a whole gluten free cookie hidden in the base of each case. Once cooled, they are topped with a cookies-and-cream buttercream made by folding crushed gluten free biscuits into a classic buttercream.
Gluten Free Oreo Cupcakes
20 minutes
25 minutes
45 minutes
Rich chocolate cupcakes with a cookies-and-cream buttercream and a surprise gluten free cookie in the centre – ideal for parties and special occasions.
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, crushed
- Extra gluten free ‘Oreos’ for decorating
Instructions
- Preheat the oven to 180°C (Fan 160°C / Gas Mark 4). Line a 12-hole cupcake tin with cases and set aside.
- Beat the butter and sugar together with an electric whisk until pale and creamy. If the butter is hard, briefly soften it in the microwave for 10–15 seconds before beating.
- Add the eggs and beat for 30 seconds to combine, scraping down the bowl as needed.
- Sift in the self-raising gluten free flour, cocoa powder and xanthan gum, then add the milk. Beat until you have a thick, light batter.
- Place a gluten free cookie at the bottom of each cupcake case, then spoon the batter evenly on top. Bake in the centre of the oven for 20–22 minutes, or until risen and a skewer comes out clean.
- Remove the tray from the oven and transfer to a cooling rack. Let the cupcakes cool in the tin for 10 minutes, then remove and cool completely.
To make the frosting:
- Pulse the gluten free cookies (including filling) in a food processor or crush them until fine crumbs form.
- Beat the room-temperature butter with the icing sugar and a little milk on low speed until smooth and fluffy. Fold in the crushed cookies until evenly mixed.
- Fill a piping bag with the buttercream and, once the cupcakes are completely cool, pipe a swirl on each. A large 1M-style nozzle gives an attractive finish and can handle small cookie pieces.
- Decorate with half or whole gluten free cookies, or crumble extra cookies on top just before serving to keep them crisp.
Notes
- Use room-temperature butter for the buttercream. If the buttercream becomes too soft, chill it in the piping bag for 15–20 minutes to make it easier to pipe.
- The cupcakes will keep for a couple of days in an airtight container, though the cookies inside may soften after 24 hours. If making ahead, add decorative cookies just before serving.
Nutrition Information:
Yield:
12
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 389
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 18mg
Carbohydrates: 48g
Sugar: 39g
Protein: 3g
Need more gluten free baking inspiration?
Try other gluten free cupcake and cake recipes for variety. A few ideas to get you started include gluten free chocolate cupcakes, no-bake Oreo cheesecake, gluten free red velvet cupcakes, vegan and gluten free vanilla cupcakes, and gluten free lemon drizzle cupcakes. These recipes adapt well to the same basic tools and techniques used here.
If you make this recipe, I’d love to see your photos — tag me on social media with the hashtag #theglutenfreeblogger or share them in baking groups. Your feedback and reviews help other bakers give the recipe a try.
Like this Gluten Free Oreo Cupcakes recipe?
Save or bookmark this recipe card for later reference. These cupcakes are a great choice for celebrations, bake sales, or an indulgent weekend treat.
